Baja Burros

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By Catherine Holland By Catherine Holland

1 each Flour Tortilla (13 inch)
5 oz. Chicken (prepared)
5 oz. Shredded Beef (prepared)
5 oz. Fajita Chrimp Mix (prepared)
2 oz. Fajita Vegetables (Chiles and onions)
1 oz. Melted Butter (only if shrimp is used)
4 oz. Baja Sauce
1 oz. Jack Cheese
4 oz. Beans and ½ oz. mixed cheese (shredded)
1 each Mexican Garnish (1 oz. shredded lettuce, ¼ oz. diced tomatoes)

Spread chicken or shredded beef across center of tortilla

Roll tortilla burrito style, enclosing the filling and sealing tortilla ends

Place prepared baja burro flat into the basket of deep fryer (basket folds down) and hold down on top to prevent opening during frying – deep-fry until gold brown – approx. 1 minute

For shrimp burro – please fajita shrimp mix on flat top with 1.2 oz. melted butter. Place the ½ oz. melted butter and the fajita vegetables on a separate part flat top. Cook until done.

Spoon baja sauce over the fried baja burro and top with 1 oz. jack cheese evenly

Dish 4 oz. beans onto plate next to burro and top beans with ½ oz. mixed cheese

Run through oven until cheese is melted

Garnish with Mexican Garnish


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