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Machaca Breakfast Burrito: Smoked and Simple

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This machaca breakfast burrito is smoky, spicy, and full of bold acidic flavors. Incredibly easy to throw together in a few minutes.

  • Total Time: 15
  • Yield: 2 1x


  • 2 large flour tortillas
  • 2 tbsp beef fat, lard, or neutral oil
  • 1 large tomato, finely diced
  • ½ white onion, finely diced
  • 1 jalapeño, seeded and finely diced
  • 1 garlic clove, minced
  • ½ cup machaca, finely ground
  • 4 eggs, scrambled
  • 1 tsp ground black pepper


  1. Heat up a large skillet to medium heat. Warm each tortilla on both sides, and set aside covered with a cloth to keep them warm.
  2. Add the fat/oil into the skillet and let it warm up to shimmering. Cook the onions and jalapenos first for about 2 minutes until slightly translucent. Add in the tomatoes and garlic, cooking until the liquid starts to come out, about 2-3 minutes.
  3. Toss in the machaca, stirring well to incorporate it and have it soak up the liquids. Quickly pour in the eggs, continuing to stir. Cook the eggs to your preference and season with ground black pepper. Taste and adjust.
  4. Add the mix into your warm tortilla, folding in the sides over the filling, then rolling so it’s completely sealed. You may stop here, or…
  5. Wipe the pan clean of excess eggs. Add in some more fat/oil. Place the burrito back in the pan gently, seam side down, and crisp up each side as desired.


Customize with other veggies and flavors. Don’t limit yourself. You can use egg whites if you’re trying to keep it healthier, but let’s be honest: you’re eating a jerky burrito. Just go for it!

  • Author: Brad Prose
  • Prep Time: 5
  • Cook Time: 10
  • Category: Beef
  • Method: Stovetop
  • Cuisine: Breakfast
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