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Burros de Machaca (Sonoran Dried Beef Burritos)

Name: Burros de Machaca (Sonoran Dried Beef Burritos)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable Oil; 1 White Onion; 3 Northern Green Chile; 4 Egg; 300 g Shredded beef; 0.25 tsp Black Pepper; 1 pinch Salt; 2 Tomato; 4 Large flour tortillas

4.0(1 rating)

30 min (15 prep + 15 cook) Easy 4 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 22 Jun 2026

Sonoran flour tortilla burrito with shredded dried beef and scrambled egg.

About this recipe

Burros de machaca are Sonoran burritos made with large wheat flour tortillas, filled with dried shredded beef (machaca) scrambled with eggs, green chilli and onion, a classic of northern Mexico.

History & Origin

Machaca is one of the most iconic foods of northern Mexico, particularly Sonora and Chihuahua, with a history stretching back to the colonial era and the long journeys of cowboys and muleteers crossing the Sonoran desert. Dried beef was prepared to preserve it during long trips: the meat was sliced into thin strips, generously salted and left to dry in the sun for several days until fully dehydrated. Before cooking, it was pounded against rocks to soften and shred it - hence the name: machaca, from the verb machacar, meaning to pound. The burro de machaca - so named because it is large and robust, like the beast of burden - is the most popular way to eat machaca in Sonora. It is prepared with large homemade wheat flour tortillas (the famous Sonoran tortillas, 35 to 40 centimetres in diameter), filled with machaca scrambled with egg, roasted green chilli, onion and sometimes black beans. In Hermosillo, Guaymas and Nogales, machaca burritos are the favourite Sonoran breakfast, sold on every corner from 6 in the morning. This dish embodies the culinary identity of northern Mexico: generous, hearty and full of authentic flavour.

Estimated cost

£23.79

Total cost

£5.95

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

28g

Protein

38g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Pica la cebolla y el tomate en cubos medianos. Corta los chiles verdes en rajas o pícalos (si son Anaheim o Hatch, asálos primero y pelalos).
💡 El chile verde del norte asado da un sabor más profundo y ahumado.
2
Calienta el aceite en una sartén grande. Sofríe la cebolla y el chile verde 3 minutos. Añade el tomate y cocina 2 minutos más.
3
Agrega la machaca de res. Mezcla bien y cocina 3-4 minutos a fuego medio hasta que se caliente e integre con las verduras.
💡 La machaca ya tiene sal, prueba antes de agregar más.
4
Bate los huevos con una pizca de sal y pimienta. Vierte sobre la machaca y revuelve continuamente a fuego medio hasta que el huevo esté cocido pero jugoso.
💡 No sobrecocines el huevo; retira del fuego cuando aún esté ligeramente húmedo.
5
Calienta las tortillas de harina en un comal seco 30 segundos por lado. Coloca el relleno de machaca con huevo en el centro y dobla en forma de burro (sobre los lados y enrollado).

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.