machaca burrito

Machaca Sierra Madre

In Spicy Main Dishes by Dave DeWittLeave a Comment

The word “machaca” derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. The shredded meat is often used as a filling for burritos or chimichangas and is sometimes dried.

machaca burrito

Machaca Sierra Madre Ingredients

  • 3 pound arm roast
  • 10 to 15 chiltepins, crushed
  • 1 and 1/2 cups chopped green New Mexican chile, roasted, peeled, stems removed
  • 1 cup tomatoes, peeled and chopped
  • 1/2 cup onions, chopped
  • 2 cloves garlic, minced


  1. Put the roast in a large pan and cover it with water. Bring to a boil, reduce heat, cover, and simmer until tender and until the meat starts to fall apart, about 3 or 4 hours. Check it periodically to make sure it doesn&rquo;t burn, adding more water if necessary.
  2. Remove the roast from the pan and remove the fat. Remove the broth from the pan, chill, and remove the fat. Shred the roast with a fork.
  3. Return the shredded meat and the defatted broth to the pan, add the remaining ingredients, and simmer until the meat has absorbed all the broth.
  4. Serving Suggestions: Serve the meat wrapped in a flour tortilla along with shredded lettuce, chopped tomatoes, grated cheese, and sour cream, which would reduce the heat scale.

Photo by ibrahgraphy mentrrah


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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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