Reynaldo’s Cocina 📍
Machaca Breakfast Burrito
Breakfast burritos stuffed with shredded barbacoa, eggs, peppers, onions, and melted cheese.
Ingredients
Machaca Breakfast Burritos
- 2 cups shredded barbacoa prepared
- 6 eggs
- 1 tbsp butter
- 1 white onion thin sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cups Mexican blend shredded cheese
- 4 large flour tortillas
Seasoning
- Cavender's Greek Seasoning
- Garlic powder
- Onion powder
Optional
- Salsa
- Hot sauce
- Avocado
Equipment
- Large skillet
- Mixing bowl
- Cutting board
- - Chef knife
- Spatula
- Measuring cups
Method
- Heat a large skillet over medium heat.
- Add the white onion, red bell pepper, and green bell pepper.
- Cook for 5 to 7 minutes until softened.
- Add the shredded barbacoa and cook until warmed through.
- Season lightly with Cavender's Greek Seasoning, garlic powder, and onion powder.
- Whisk the eggs in a mixing bowl.
- Add butter to a skillet over low heat.
- Cook the eggs slowly until soft scrambled.
- Combine the scrambled eggs, barbacoa, peppers, and onions.
- Add the shredded cheese and mix until melted.
- Warm the flour tortillas.
- Divide the filling evenly among the tortillas.
- Fold in the sides and roll tightly into burritos.
- For added texture, place the burritos seam side down in a skillet and cook until lightly golden.
- Slice in half and serve hot.
- Serve with salsa, hot sauce, or avocado if desired.
Notes
• Leftover barbacoa works perfectly for this recipe.
• Soft scrambled eggs help keep the filling creamy.
• Toasting the tortilla adds texture and helps hold everything together.
• The melted cheese acts as a binder and ties all the flavors together.
