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Machaca (Mexican Shredded Beef)
Machaca (Mexican Shredded Beef) is a traditional Mexican recipe for a classic dish of slow cooked and shredded beef that is the traditional filling for chivichangas. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican Shredded Beef (Machaca).
prep time
20 minutes
cook time
135 minutes
Total Time:
155 minutes
Serves:
4
Rating: 
Tags : Spice RecipesBeef RecipesMexico Recipes
This is a traditional recipe for machaca, Mexican shredded beef that is a traditional filling for burritos, chimichangas and most especially chivichangas.
Ingredients:
500g (1 lb) boneless beef chuck
250ml (1 cup) water
6 black peppercorns
1/4 medium onion
Sea salt, to taste
1 garlic clove
1/4 tsp sea salt
1 tbsp vegetable oil
1/2 medium onion, chopped
1 California chilli pepper, roasted and peeled (or 1 roasted and peeled poblano chilli, or 1 tinned whole green chilli)
2 small tomatoes, peeled and chopped (1/2 pound)
1/4 tsp ground cumin
Freshly-ground black pepper (to taste)
Method:
Place the meat in a large saucepan. Add the water, peppercorns, 1/4 onion and salt to taste. Bring to a boil then reduce to a simmer. Cover and simmer until the meat is very tender, about 90 minutes.
Take off the heat and set aside to allow the meat to cool in broth. Drain, reserving 80ml (1/3 cup) of the broth. Mash the garlic with 1/4 teaspoon salt to make a paste.
Heat oil in a large frying pan. Add the chopped onion and garlic paste. Cook for about 5 minutes, until the onion is tender. Cut the chilli into short strips then add to the pan along with the tomatoes.
Cook for 3 to 4 minutes. Add the meat and cumin then season with freshly-ground black pepper to taste. Cook until meat is heated through then stir in the reserved broth. Taste and add salt if needed.
Either serve, or if using in another dish keep warm. This can be served as a main dish or in tacos or other tortilla dishes.
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