📝 About This Recipe
Transport your kitchen to the heart of Northern Mexico with this deeply flavorful, slow-braised Machaca. Traditionally sun-dried, this version utilizes a succulent braising method to achieve ultra-tender beef that is then seared to create irresistible crispy edges. Infused with smoky chilies, aromatic garlic, and bright lime, it is the ultimate versatile protein for the most authentic breakfast burritos or hearty dinner tacos you've ever tasted.
🥗 Ingredients
The Beef & Rub
- 3 pounds Beef Chuck Roast (trimmed of excess fat and cut into 3-inch chunks)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Dried Mexican Oregano (crushed between palms)
- 1 teaspoon Ground Cumin
Braising Liquid & Aromatics
- 2 cups Beef Stock (low sodium)
- 1 large White Onion (roughly chopped)
- 6 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves
- 2 pieces Guajillo Chilies (stemmed and seeded)
- 2 tablespoons Vegetable Oil (for searing)
The 'A la Mexicana' Finish
- 3 pieces Roma Tomatoes (finely diced)
- 2 pieces Serrano Peppers (minced; remove seeds for less heat)
- 1/2 cup White Onion (finely diced)
- 1/2 cup Fresh Cilantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Pat the beef chunks dry with paper towels. In a small bowl, mix the salt, pepper, cumin, and Mexican oregano. Rub the spice blend evenly over all sides of the beef.
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2
Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until a deep, dark brown crust forms on all sides, about 3-4 minutes per side. Remove beef and set aside.
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3
In the same pot, add the roughly chopped onion and smashed garlic. Sauté for 3 minutes until softened and fragrant, scraping up the browned bits (fond) from the bottom of the pot.
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4
Return the beef to the pot. Add the beef stock, bay leaves, and dried guajillo chilies. The liquid should come about halfway up the beef.
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5
Bring the liquid to a simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 3 to 3.5 hours, or until the beef is completely tender and falls apart easily with a fork.
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6
Remove the beef from the pot and place on a large tray. Discard the bay leaves and the guajillo skins. Reserve 1/2 cup of the braising liquid.
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7
While the beef is still warm, shred it finely using two forks. For a truly authentic Machaca texture, you can lightly pulse the shredded meat in a food processor or pound it briefly with a meat mallet to achieve a 'thread-like' consistency.
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8
In a large skillet over medium heat, add a splash of oil. Add the shredded beef and spread it out in an even layer. Let it cook undisturbed for 4-5 minutes until the bottom becomes crispy.
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9
Add the finely diced onion and serrano peppers to the skillet with the beef. Sauté for 3 minutes until the vegetables soften.
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10
Stir in the diced tomatoes and the reserved 1/2 cup of braising liquid. Cook for another 5 minutes until the liquid has mostly evaporated and the flavors are concentrated.
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11
Remove from heat. Stir in the fresh cilantro and lime juice. Taste and add more salt if necessary.
💡 Chef's Tips
Always sear the meat in batches; overcrowding the pan will steam the beef rather than browning it, losing depth of flavor. Mexican oregano is citrusy and savory—don't swap it for Mediterranean oregano if possible, as the flavor profile is quite different. For an even more authentic texture, spread the shredded beef on a baking sheet and broil for 3-5 minutes before the final sauté. If the meat feels dry during the final step, add a tablespoon of butter or a bit more braising liquid to keep it succulent. Leftover Machaca freezes beautifully; store it in airtight bags for up to 3 months for quick weekday meals.
🍽️ Serving Suggestions
Serve 'Machaca con Huevos' by scrambling 2 eggs per person directly into the finished beef mixture for a classic breakfast. Warm up thick flour tortillas and pile the Machaca high with pickled red onions and sliced avocado. Pair with a side of smoky refried beans topped with crumbled Cotija cheese. Serve alongside a chilled Hibiscus Tea (Agua de Jamaica) or a crisp Mexican lager to balance the richness. Top with a spicy Salsa Verde or a drizzle of crema for added zing.