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Warm Picnic Burritos ("Burritos De Machaca") Recipe

Warm Picnic Burritos (
Source: Recipe courtesy of Marcela Valladolid


  • 2 tablespoons Maggi sauce* or 1 tablespoon soy sauce, plus 1 tablespoon Worcestershire sauce
  • 2 tablespoons water
  • 4 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 1 serrano chile, stemmed, seeded, and minced
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1 (2 to 3-pound) skirt steak, trimmed and cut into 3 pieces
  • 3 tablespoons vegetable or olive oil
  • 1 1/2 cups diced onion
  • 1 cup diced red bell pepper
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 cup beef broth
  • 1 can diced tomatoes with juice
  • 1/2 teaspoon dried oregano
  • 12 (6-inch) flour tortillas
  • Lime wedges, for serving


  • Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.
  • Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag.
  • Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes.
  • Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
  • In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side.
  • Transfer the browned meat to a platter and set aside.
  • Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste.
  • Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours.
  • Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes.
  • Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
  • Using your fingers or 2 forks, shred the meat into 2-inch-long pieces.
  • Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.
  • Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds.
  • Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito.
  • Arrange them on a serving platter and garnish with lime wedges.


A recipe from Recipe courtesy of Marcela Valladolid

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