Warm Picnic Burritos ("Burritos De Machaca")

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This recipe was amazing! I couldn't find skirt steak, but i used steak tips and it was amazing! The first time i cooked it was so good that i cooked it the next week. I used the meat all week to make quick lunches!! Excellent recipe! Also, my fiance just ate the meat straight up on a plate....men just love machaca!

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second time making.....add a little coleslaw to it...it is fabulous!!! great dish

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This recipe is SOOOOO good. I will be making again. I didn't read the recipe through before shopping and ended up only having 30 min to marinade but it still turned out very good. Meat was easy to shred after about 1.5 hours of cooking. I tranferred to the 325 oven about 30 min into the simmer. I only used 1 serrano between marinade & sauce because I was afraid it would be too spicy but it wasn't at all. Next time I will be using 2-3 as the recipe recommends. Marcela- this recipe was so good I am going to make many more of your recipes! Thanks!

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I am going to make this for dinner I never follow a recipes but this one looks real good I hope my family will enjoy this.

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I'm making this for dinner...I'll let you know how it turns out. Smells really good so far...UPDATE..IT WAS VERY GOOD!

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Wonderful recipe. Lots of flavor. Skirt steak was too expensive so I substituted pork butt and it turned out great.

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After eating at 24 hour taco stands in San Diego, machaca to me means a burrito with shredded beef, peppers and scrambled eggs. So I made the recipe more or less as written, braised in the oven instead of stove top, then included scrambled eggs. Served with avocado and sour cream. YUM

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We're from Tucson, and I had never heard of machaca being made any other way than with dried beef. I understand that the dish is native to northern Mexico and border states in the USA. In Phoenix, I guess they use a marinade and no drying. Carne seca is sometimes what it is called. My wife says instead of machaca, it might better be called shredded beef a la mexicana when served this way. When you say "machaca", we want our dried beef like we remember it. Like so many others have said, they like the ease of preparation listed here. If the "vaqueros" (cowboys would have had refrigerators, they too may have made it like Marcela did here.

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This is one of our new family favorites! We haved used different cuts of meat and it is always a hit. You've got it girl . . . LOVE your show!

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I made this recipe with a flank steak instead of skirt steak to reduce the fat content. Also, after bringing the meat/sauce to a boil, I put it in the crock pot on low for 6 hours then shredded the meat. Delicious!!