Sonoran Shredded Beef Breakfast Burrito — Burrito de Machaca con Huevo
Sonoran breakfast burrito of dried shredded beef rehydrated and stir-fried with onion, tomato, and jalapeno, folded with scrambled eggs into a warm flour tortilla with cheese, beans, and salsa.
Mexican
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 160g machaca in 240ml warm water 8 minutes until softened, drain and squeeze dry. Char 240g tomato and 2 serrano chiles in a dry skillet over medium-high heat 5–6 minutes until blackened, blend with 2 garlic cloves and 0.5 tsp salt. Dice 0.5 onion, chop 2 jalapenos and 200g tomato, mince 4 garlic cloves. Beat 4 eggs with 0.5 tsp salt. Mash 160g cooked pinto beans with 60ml liquid, 0.5 tsp salt.
Saute
Heat 2 tbsp oil in a large skillet over medium-high heat 1 minute. Add onion and jalapenos, cook 2–3 minutes until softened. Add chopped tomato, garlic, oregano, cumin, pepper, and salt; cook 3–4 minutes stirring until tomato collapses. Stir in machaca and cook 4–5 minutes tossing until glossy and sauce absorbed.
Build
Push machaca to one side, add 2 tbsp butter to cleared space and melt 30 seconds over medium heat. Pour in beaten eggs and cook 2–3 minutes folding gently until softly set with curds intact. Fold eggs into machaca off heat.
Toast
Warm 2 flour tortillas directly over gas flame or in a dry skillet 30 seconds per side over medium heat until pliable and lightly toasted.
Wrap
Lay each tortilla on a board. Spread half the mashed beans in a 4cm strip down centre of each. Top each with half the machaca-egg mixture and 40g shredded Monterey Jack. Fold sides in over filling, roll tightly from bottom to enclose, cut each diagonally in half.
Plate
Arrange burrito halves on plates, drizzle with salsa roja, top with 1 tbsp cilantro per plate, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.