Machaca Burritos
Elevate your taco night with these irresistibly flavorful Machaca Burritos, a perfect fusion of tender, slow-cooked beef and vibrant Tex-Mex ingredients. This recipe starts with a juicy chuck roast seasoned and seared to perfection, then slow-simmered with aromatic spices, tangy tomatoes, and beef broth until it’s fall-apart tender. Shredded beef is nestled into warm, pliable flour tortillas and topped with melty cheddar cheese, creamy sour cream, fresh cilantro, zesty salsa, and a hint of lime for a burst of flavor in every bite. Ideal for meal prepping or feeding a crowd, these hearty burritos are a comforting and satisfying dinner option that’s as fun to make as it is to eat. Perfect for lovers of Mexican-inspired cuisine, this dish is sure to become your next family favorite!
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Recipe Information
Ingredients
- 2 pounds Chuck roast
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 2 medium Bell peppers, diced (any color)
- 4 cloves Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 1 cup Beef broth
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lime juice
- 6 pieces Large flour tortillas
- 1 cup Cheddar cheese, shredded
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
- 0.5 cup Salsa
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season the chuck roast on both sides with salt and black pepper, then sear it in the pot until browned on all sides, about 4 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion and bell peppers and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes, beef broth, ground cumin, dried oregano, chili powder, and the seared chuck roast back into the pot.
Cover the pot with a lid and reduce the heat to low. Simmer for 4 hours, or until the beef is tender and can easily be shredded with a fork.
Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir in the lime juice.
Warm the flour tortillas in a dry skillet or in the microwave until pliable.
Spoon a generous portion of the beef mixture onto each tortilla and top with shredded cheddar cheese, sour cream, salsa, and chopped cilantro.
Roll the tortilla tightly into a burrito, folding in the sides as you go to enclose the filling.
Serve immediately and enjoy your delicious Machaca Burritos!
Nutrition Facts
Calories |
4308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.5 g | 319% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 10752 mg | 467% | |
| Total Carbohydrate | 229.1 g | 83% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 48.2 g | ||
| Protein | 307.0 g | 614% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1772 mg | 136% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 5523 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
