Shredded, dry-style beef warmed through and rolled into a flour tortilla the size of a dinner plate. In Sonoran-style Arizona restaurants a burro holds little else, sometimes only beef and a few pinto beans.

Machaca was originally dried, spiced beef rehydrated and pounded tender, a preserving method of northern Mexico's ranchers and cowboys, and Wikipedia says it is known mainly in northern Mexico and southern Arizona, California and New Mexico. In Tucson and south, it is almost always prepared dry, and carne seca is another name for it in Sonora. Roving Decanter reports that machaca burros are ubiquitous in Sonoran-style Arizona restaurants. Visit Arizona calls sun-dried machaca a nearly lost art kept alive at a few rooms.

Where to eat Machaca burro in Scottsdale

2 editor picks for Machaca burro in Scottsdale, ranked by editorial score. All Scottsdale signature dishes · Machaca burro across every city.

  • Los Olivos Mexican Patio

    Order A cheese crisp to start, then the Mexican Flag Enchiladas with both red and green sauce.

    Los Olivos Mexican Patio in Old Town Scottsdale is a four-generation Sonoran restaurant open since 1947, known for cheese crisps and Mexican Flag Enchiladas.

    DetailsDirections

  • Jalapeno Inferno

    Order The Tuesday three-taco plate with shredded machaca beef, in a soft or hard shell.

    Jalapeno Inferno on Scottsdale Road in north Scottsdale serves Sonoran Mexican food, with a take-out cantina nearby, and three tacos for $11.99 every Tuesday.

    DetailsDirections

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More places near Los Olivos Mexican Patio and Jalapeno Inferno

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves Serves 43 hr 30 minIntermediate

Ingredients

  • 2 pounds beef chuck roast, cut into 4 pieces
  • 1 white onion, halved
  • 4 cloves garlic
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons neutral oil
  • 2 roasted green chiles, peeled and sliced (optional)
  • 4 large flour tortillas and 1 cup warm pinto beans

Method

  1. Cover the beef with water in a pot, add half the onion, the garlic, salt and pepper, then simmer gently for 2 1/2 to 3 hours until it shreds with a fork.
  2. Cool the meat in its liquid for 20 minutes, then shred it finely and discard the onion and garlic.
  3. Dice the remaining onion, then cook it in the oil in a wide skillet over medium-high heat for 3 minutes.
  4. Add the shredded beef and spread it out, cooking 8 to 10 minutes and stirring only now and then, until the edges dry and crisp.
  5. Fold in the chile if using, season with salt, then roll in warm tortillas with a spoonful of beans.

Editor tip. Dry the beef in the skillet rather than saucing it, because the dried, almost jerky-like edge is what makes it machaca.

Common allergens: Gluten, Eggs.