Beef Machaca (Shredded Dried Beef)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 50 mins
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Servings
4 servings
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Course
Main Course, Appetizer
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Cuisine
Mexican
Beef Machaca (Shredded Dried Beef)
Description
This Beef Machaca recipe starts by boiling boneless beef with water, peppercorns, onion, and salt until the meat is tender enough to shred. After cooling, the meat is drained, reserving some broth for later use. A garlic paste is made by crushing garlic and mixing it vigorously with salt. In a skillet, vegetable oil is heated and combined with chopped onion and garlic paste until the onion softens.
Roasted and peeled chili pepper strips and chopped tomatoes are added, sautéed briefly to meld flavors. The shredded meat returns to the pan with ground cumin and black pepper, simmering until heated through, then the reserved broth is stirred in to add moisture and deepen flavor. Seasonings are adjusted with salt as needed.
Beef Machaca from this recipe has a tender, flavorful shredded texture with a balance of savory beef, heat from peppers, and bright notes from tomatoes and spices. It's versatile for serving warm as a main dish or filling for tacos and other tortilla-based dishes, providing a hearty, robust option for meals.
Ingredients
- 1 lb beef boneless
- 1 cup water
- 6 peppercorns
- 1/4 onion medium
- salt
- 1 garlic clove
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 onion chopped, medium
- 1 California chili pepper roasted and peeled (alternatively use 1 canned whole green chili, or 1 poblano chili
- 1/2 lb tomatoes peeled and chopped, small
- 1/4 teaspoon cumin ground
- black pepper fresh ground
Instructions
- Add water into a large saucepan, and place in the meat, the peppercorns, salt and a quarter of a medium onion and bring to a boil. Once boiling, lower the heat, cover and simmer for approximately 1 ½ hours or until the meat becomes very tender.
- Turn off the heat and allow to cool. Drain the meat, reserving 1/3 cup of the broth.
- Crush the garlic into a cup and stir vigorously with 1/4 teaspoon of salt until it thickens into a paste.
- Heat some cooking oil in a large skillet and add in the chopped onion and garlic paste and cook until the onion has softened and become translucent.
- Slice the chili intro short strips and add them along with the tomatoes into the pan. Sauté everything for 3-4 minutes.
- Add the cooked meat, cumin and some freshly ground pepper to taste.
- Continue cooking until the meat is hot throughout then stir in the reserved broth and season with more salt if necessary.
- Serve warm as a main dish or tacos or other tortilla dishes.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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