What’s better than a smokey, savory machaca breakfast burrito? I don’t have the answer to that.
This Mexican jerky is the real deal, except it’s smoked versus sun-dried. I can sun-dry the meat down here in Arizona during summer – but that doesn’t help you! Read along and I’ll show you how easy it is to make machaca and turn it into a delicious breakfast burrito.
Fresh Machaca, No Crockpot Here.
It also doesn’t help me much, because I want it much more often than just summertime. More like “every-time”.
Machaca is one of my favorite ingredients, and most likely something you haven’t run across if you’re not from the Southwest region of the US. The authentic process takes multiple days to create carne seca, the precursor to grinding it up into machaca. That’s why it isn’t common and is generally $15-25 per pound if you want to purchase it.
To get the most of out this post I highly recommend that you check out the recipe for Smoked Carne Seca: Mexican Jerky, which is the base recipe for machaca.
The best way to grind down the carne seca jerky is using a molcajete or a mortar and pestle. The molcajete really helps push the fibers down and break them apart into a fluffy texture.
I don’t recommend a food processor as it tends to gum up the meat.
Once ground, this can stay fresh in the fridge for a few months, sealed. It’s technically jerky – which means it can also sit out at room temp for at least a month.
At this point you’ll have yourself a giant pile of fluffy flakes of meat. What do you do now? Yes, you can and should just pop some into your mouth.
We can cook with it though! The options are limited by your imagination, but I will share a few… starting with this machaca breakfast burrito recipe.
Customize to your tastes
There isn’t an official “authentic” recipe for a machaca burrito. You probably won’t find one at a Mexican place near you either. The biggest key for constructing one of these is to have moisture for the machaca to soak up and rehydrate. I love pico de gallo salsa, so I basically recreate that combination of vegetables and their juices with meat and eggs. This machaca breakfast burrito ends up being smokey, spicy, and full of bold acidic flavors. Incredibly easy to throw together in a few minutes once you have the machaca ready to go.
This recipe might not work well if you use store-bought jerky. It tends to be very sugary and moist, usually not dry enough to grind into fibers.
Prior to this burrito recipe, you should view Smoked Carne Seca: Mexican Jerky, which is the base recipe for machaca.
Machaca Breakfast Burrito recipe BELOW!