Machaca Authentic Mexican Shredded Beef Recipes

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BEEF MACHACA RECIPE



Beef Machaca Recipe image

Pot roast is slow braised in Mexican spices and then shredded. Great for tacos, burritos and all things Mexican and Tex-Mex.

Provided by Lea Ann Brown

Categories     Main Course Beef

Time 3h

Number Of Ingredients 23

For the marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon New Mexico chili powder (or Ancho Chile Powder)
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil or olive oil
To cook the beef:
2-3 pounds Chuck Roast or Skirt Steak (trimmed and cut into portions.)
1 large sweet onion (diced)
½ green bell pepper diced
4 cloves of garlic (minced or pressed)
1 jalapeno pepper (minced)
1-14 ounce can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 tablespoon dried Mexican oregano
1 tablespoon ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
1/2 teaspoon cider vinegar
Vegetable oil for searing the beef

Steps:

  • For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
  • Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
  • In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
  • When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saute for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
  • Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
  • Finish by stirring in the vinegar.

Nutrition Facts : Carbohydrate 5 g, Protein 15 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, Calories 238 kcal, ServingSize 1 serving

MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS



Mexican Machaca (Shredded Beef) | Traeger Grills image

This easy and succulent shredded beef can be loaded into tacos, enchiladas, or to top off mile-high nachos. Toss with Traeger Chili BBQ Sauce for an added zest.

Provided by Traeger Kitchen

Categories     Beef

Number Of Ingredients 17

(3 lb) boneless chuck roast
Worcestershire sauce
Traeger Prime Rib Rub
vegetable oil
large yellow onion, diced
red bell pepper, diced
poblano pepper, diced
jalapeño pepper, diced
cloves garlic, minced
(14.5 oz) can Mexican-style diced tomatoes with chiles
beef broth, or more as needed
Juice of 1 lime
chili powder, or to taste
ground cumin
dried oregano, preferably Mexican
Salt
Pepper

Steps:

  • When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
  • In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.
  • Remove the meat from the roasting pan and place it directly on the grill grates, close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
  • In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.
  • Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat.
  • Reduce the heat, and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed.
  • Remove the roast from the grill and transfer it to the reserved roasting pan. Increase the temperature of the Traeger to 300°F.
  • Slice the roast into 4 or 5 pieces of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil.
  • Place the roasting pan directly on the grill grates. Close the lid and cook for 2 1/2-3 hours, turning the meat over in the juices once or twice, using tongs to lift the lid or foil to avoid steam burns. Add more beef broth as needed, and cook until the roast is very tender and can be pulled apart easily.
  • Let the meat cool slightly, then shred with a pair of forks. If not serving immediately, return to the tomato mixture, cool, cover, and refrigerate. Machaca can be made up to 3 days ahead. Enjoy!

HOMEMADE MACHACA (NORTHERN MEXICAN DRIED BEEF) RECIPE



Homemade Machaca (Northern Mexican Dried Beef) Recipe image

Dried like jerky, then pounded into shreds, Northern Mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. This easy method works in a very low oven or dehydrator.

Provided by Christian Reynoso

Categories     Snack

Time 5h

Number Of Ingredients 4

2 pounds (900g) trimmed flat-cut brisket, partially frozen for about 1 hour before slicing (see note)
10 medium cloves garlic, minced (1 ounce; 30 grams)
2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher or fine sea salt (22g)

Steps:

  • Set oven racks to upper and lower positions and preheat oven to "warm;" use an oven thermometer to confirm temperature is between 140 and 160°F (60 to 70°C). If there is no "warm" setting, set oven to its lowest temperature and regulate temperature by keeping door ajar and/or opening and closing it as needed while monitoring an oven thermometer. Alternatively, you can use a dehydrator; set the temperature of a dehydrator to 145°F (63°C).
  • Using a sharp knife, slice brisket against the grain into roughly 3- by 1-inch pieces that are between 1/8 and 1/4 inch thick. In a large bowl, toss beef strips with garlic, black pepper, and salt until evenly coated.
  • The shredded machaca can be used right away in a recipe that calls for it, refrigerated in an airtight container for up to 1 week, or frozen in zipper-lock bags with the air pushed out for up to 1 month.

Nutrition Facts : Calories 272 kcal, Carbohydrate 2 g, Cholesterol 93 mg, Fiber 0 g, Protein 28 g, SaturatedFat 7 g, Sodium 1152 mg, Sugar 0 g, Fat 17 g, ServingSize Makes about 3/4 pound dried beef, UnsaturatedFat 0 g

BIG BEN'S BEEF MACHACA



Big Ben's Beef Machaca image

This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!

Provided by FireGuysWife

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h10m

Yield 8

Number Of Ingredients 15

1 (4 pound) boneless beef chuck roast, trimmed and cut into 8 portions
½ cup olive oil
¼ cup Worcestershire sauce
2 limes, juiced
1 (14 ounce) can diced tomatoes, undrained
1 large sweet onion, diced
½ green bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
½ cup beef broth
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon chili powder
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper

Steps:

  • Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
  • Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
  • Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g

BEEF MACHACA



Beef Machaca image

This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.

Provided by PalatablePastime

Categories     Roast Beef

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless beef chuck roast
1 large onion, sliced
1 (4 ounce) can chopped green chilies
2 beef bouillon cubes
1 1/2 teaspoons dry mustard
1 tablespoon minced garlic
1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
6 -8 peppercorns
1 cup salsa

Steps:

  • Place beef in crockpot.
  • Cover roast with remaining ingredients except salsa.
  • Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
  • Remove the beef from the crockpot and set the cooking liquid aside.
  • Using two forks, shred beef.
  • Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
  • Adjust the seasoning and add salt and pepper if necessary.
  • Use as a filling for tacos, burritos, enchiladas, chimis, etc.

KRIS' AMAZING SHREDDED MEXICAN BEEF



Kris' Amazing Shredded Mexican Beef image

My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.

Provided by Kris Ross

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h45m

Yield 12

Number Of Ingredients 10

1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

Steps:

  • Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
  • Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
  • Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)



Machaca (Authentic Mexican Shredded Beef) image

An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.

Provided by BecR2400

Categories     Meat

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

Steps:

  • Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
  • Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
  • Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
  • NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

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