Of all the Mexican dishes out there, machitos are one of the most mysterious. They are not found on all Mexican restaurant menus and it’s difficult to find recipes for them online, but they are a very popular dish nonetheless.
Machitos look a little like sausage and are made of the internal organs of a kid goat. The intestines of the goat are used to tie up the mixture before you slap them on the grill. This Mexican dish is described as not being for the faint of heart, mostly due to the ingredients used in it.
Machito vs. Texas Haggis
Haggis is actually a Scottish dish originally made of the internal organs of a calf or sheep. Machitos are a Tex-Mex dish that uses the organs of an animal, such as a goat. In fact, at one point after a goat was slaughtered, the internal organs of the animal were set aside specifically to make machitos.
While machitos and haggis are similar, different animals are usually used when making them. And when we talk about the internal organs of the animal, we’re talking about the heart, lungs, liver, kidneys, and even the esophagus.
Machitos are called different things in different areas, including burranate in New Mexico and burinate in West Texas. Usually, the organs are chopped up and wrapped in the visceral or stomach lining of the kid goat, then the intestines are used to tie up the ingredients so they can be cooked properly. Machitos can also be called tripas and are often used as stuffing for dishes such as tacos. Regardless of what the dish is called or where you find it, the organs and intestines of farm animals are always used to make it.
A Relatively Healthy Dish
Despite being made mostly of various organ meats, machitos are not that unhealthy because they are usually cooked without breading of any type, so they are low in fat and high in protein. There are also variations of the dish. For instance, tripas de leche are made from the inside of the cow’s udder and are usually marinated for a while and then grilled. Tripas à moda do Porto is prepared with beef stomachs and white beans, and it is a very popular dish in Porto.
Machitos can be grilled or baked, and they are often served as an appetizer at Tex-Mex restaurants, along with warm tortillas and salsa. While not everyone finds the thought of eating machitos appealing, most people that try them find them very tasty. In the southwestern parts of the US and in Mexico, machitos are very popular and are often seasoned with cilantro, chili sauce, and onions.
Making Your Own Machitos
You can certainly make your own machitos, but it can be a challenge to find a reliable recipe. One thing that’s important to remember is to follow your recipe to the letter, and just know that the internal organs need to be cleaned and rinsed thoroughly and blanched before you start to cook. Machitos are not too difficult to cook, but you do have to pay attention to every step of the recipe.
For the organs themselves, some grocery stores in West and South Texas carry them, but you might be better off checking with a butcher. If you love Tex-Mex or standard Mexican food, there’s a good chance you’ll love machitos.