The Hunter's Table // Quail, Machaca, and Egg Burritos

Recipe By Jenny Nguyen-Wheatley, inspired by Jorge Ramirez

The burritos that Jorge and his father ate on hunting trips in the Quail Forever Winter 2026 Journal article "Our Fathers Before Us", were often simple, typically filled with Mexican shredded dried beef, called machaca, and scrambled eggs. They were enjoyed with spicy chile de arbol salsa. Once, in a rare moment of decadence, Jorge's father added turkey meat to the burritos, which is what I latched onto in writing this recipe. Quail would certainly make a fine substitute.

Machaca is essentially jerky, or carne seca, shredded finely. It can be purchased at a Mexican grocery store or ordered online.

Quail, Machaca, and Egg Burritos

Servings: 2

• Ingredients
• Instructions

Ingredients

• 4 to 5 large eggs
• 1 tablespoon butter
• ¼ cup machaca
• Chopped cooked quail meat, to taste
• Salt and pepper, to taste
• 1 tablespoon freshly chopped cilantro
• 2 burrito-size tortillas
• Chile de arbol salsa

 

Instructions

1. In a non-stick skillet, melt butter over medium heat. Scramble eggs to your liking and then take off heat. Stir in machaca, cooked quail meat, cilantro, salt and pepper.
2. Heat tortillas in the microwave for 5-10 seconds to soften. Then tightly fill with egg and meat mixture. Wrap the burritos in foil, allow to cool and then keep cold until you're ready to eat them.
3. To reheat, place burritos (wrapped or unwrapped) in a dry skillet over medium heat. Turn burritos until warmed through and toasty on all sides. Serve with chile de arbol salsa.

Read the Journal Article:

Our Fathers Before Us

This story originally appeared in the Winter 2026 issue of Quail Forever Journal.