Machaca Burrito Recipe

Servings: 8
Prep time: 20 minutes
Total time: 4 hours

for the brisket:
2 tablespoons vegetable oil
4 ½ pounds|2 kilograms brisket
kosher salt and freshly ground black pepper, to taste
2 ribs celery, halved
1 large carrot, halved
1 medium yellow onion, quartered
1 (13.5 ounce|383 gram) can whole peeled tomato
1 quart|946 ml chicken stock

for the burrito:
2 tablespoons canola oil
6 ounces|170 grams shredded brisket
2 teaspoons ground cumin
kosher salt and freshly ground black pepper, to taste
3 large eggs, lightly beaten
¾ cup queso
1 (10-inch) flour tortilla
orange slices, to garnish
cilantro leaves, to garnish

1. Cook the brisket: Heat the oil in a large Dutch oven over high. Season the brisket with salt and pepper and cook, flipping once, until browned, about 5 minutes. Add the vegetables and chicken stock and bring to a boil. Reduce the heat to maintain a simmer and cover. Cook until the brisket is very tender, about 3 ½ hours.
2. Make the burrito: Add the oil in a medium skillet over medium heat. Add the brisket and season with cumin, salt, and pepper. Add the eggs and cook, stirring continuously, until the eggs are set, about 5 to 7 minutes. Add ¼ cup of the queso and cook, stirring, to combine, about 1 minute, then remove from heat. Toast the tortilla, flipping once, directly on the burner, grandma style, about 2 minutes. Transfer the tortilla to a plate and add the brisket and egg mixture to the middle. Roll it up, folding in the sides, creating a burrito. Smother it with the remaining queso and garnish with a slice of orange and some cilantro leaves.

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