Classic Mexican Beef Machaca is a must have recipe for any cook serious about Mexican food. Marinating pot roast overnight in an easy Mexican marinade insures that braised beef is full flavored to make the best Machaca tacos, burritos and more.
What is Machaca Beef?
Beef Machaca (Carne Machaca) originally comes from Sonora. In its traditional form is the Mexican equivalent of dried beef, beef jerky. Beef that has been marinated, cooked, shredded and dried. The drying process preserves the beef.
Beef Machaca is also a flavorful beef dish where the meat is marinated, slow braised, and then shredded and used to make burritas, an everyday type of taco that is folded rather than rolled like a burrito.
The Tex-Mex version is a Mexican shredded beef dish that can be served alone with tortillas for machaca tacos and burritos. You can commonly find it on Mexican Restaurant menus where it’s often referred to simply as shredded beef.
There are many subtle differences in how it is prepared from recipe to recipe. My research found me combining ingredients from a few, and testing … testing … testing.
This combination of flavors will bring Beef Machaca to your home kitchen … just like you’d enjoy in a Mexican Restaurant.
My recipe is a Mexican version of tender pot roast, it’s simply simmered stove top with some spices…let the fiesta begin!
Let’s take a look.
Table of contents
Ingredients You’ll Need For The Marinade
- Chuck Roast – 2-3 pounds.
- Limes – for the juice
- Worcestershire Sauce
- Chile Powder, New Mexico Red Chile Powder Preferred, or a single blend chile powder such as Ancho.
- Cumin
- Garlic Powder
Ingredient Substitutions
- Beef: Chuck roast is routinely used for Machaca Beef because it’s an inexpensive option. Other cuts of meat that will shred well are: rump roast, brisket, flank steak, or skirt steak.
- Garlic Powder: Substitute fine chopped fresh garlic.
- Step 1: Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the chunks of beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.
Ingredients To Make Beef Machaca
- Garlic
- Green Bell Pepper
- Onion
- Jalapeno Pepper
- Canned tomatoes with Green Chile Peppers: Rotel brand is a good example.
- Beef Broth
- Hot Sauce: Your favorite brand. I use Tabasco.
- Cumin
- Mexican Oregano
Ingredient Substitutions
- Chile Peppers: You can substitute a small poblano pepper for the Jalapeno pepper.
- Canned Tomatoes: I have made this with three fresh tomatoes, chopped and mixed with chopped roasted Hatch green chile peppers.
- Broth: Chicken or vegetable broth will work.
- Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
Step by Step Instructions, How To Make Machaca Beef
- Step 1: Remove meat from marinade, drain thoroughly and pat dry with a paper towel. In a Dutch oven, or large skillet, 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. Do this in several batches if the pot is too crowded.
- Step 2: When all the beef is browned nicely and removed from the pan, add the onions and peppers. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.
Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or pan seared seared steak, like my recipe for Denver Steak, taste charred. It's a technique that brings science to your cooking skills.
- Step 3: Stir in the remaining ingredients, then add 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. Turn the meat after one hour of cooking.
- Step 4: 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 shredded meat to the pan and stir.
What Is Braising?
Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.
How To Serve It
Now that you’ve got all that glorious Mexican meat, here are some ideas on ways to serve it. Tacos (pictured above) are a traditional way to serve this Beef Machaca, but let’s think outside that taco shell.
Machaca con Huevos: Simply add some of the shredded meat to a flour tortilla and top with a over-easy fried egg. Voila, beef machaca huevos. An easy and delicious breakfast.
- Breakfast: Wrap beef machaca and scrambled eggs in a flour tortilla. During tomato season, add some fine chopped tomatoes. Top with cheese for a breakfast burrito. Don’t forget the skillet fried potatoes.
- Dinner Burritos: And for the simplest of all, simply wrap the beef along with some thin sliced sweet onion for a quick burrito, street style.
- Tacos: And of course, the easiest way to serve Machaca been is Machaca tacos. Hard corn shells, soft corn shells, or small flour tortillas. All you need is a sprinkling of grated cheese, crumbled Cotija cheese and some chopped cilantro.
Toppings For Beef Machaca
Whether serving machaca for burritos, tacos or for breakfast, here are some topping ideas to elevate the flavors even more:
- Salsa: You’ve got lots of options here. Try machaca with a drizzle of Mexican Restaurant Salsa, or go green with Roasted Tomatillo Salsa Verde or Hatch Green Chile Sauce.
- Sauce: Go bold with a drizzle of authentic New Mexico Red Chile Sauce, or Salsa Macha (Mexican Chile Oil).
- Onions: Friends don’t let friends eat Mexican food without Mexican Pickled Onions. They’re easy to make and totally delicious. And if you’re looking for a spicier pickled option, check out my recipe for Pickled Jalapeno Peppers.
What To Serve It With
A side dish of Oven Baked Mexican Rice is always a good choice. Or take a look at these Mashed Potato Stuffed Poblano Peppers. And if you’re looking for something less carb heavy, try this Southwest Salad with Black Beans.
Storage and Reheating
- Store any leftover meat in it’s liquid for up to 4 – 5 days in an air tight container in the refrigerator. To reheat, simmer the beef on low stovetop, or microwave in one minute increments at 50% power. Stirring every minute.
- Freeze the meat in a freezer safe zip-lock style bag. Just place the meat in the bag, press the air out, then store laying flat. A freezer bag is a great way to save freezer space.
FAQ’s
Yes. After the marinade, and once the beef is seared, simply transfer the ingredients to a crock pot. Cook on low for 8 hours. Shred the beef and then return the meat to the crockpot and let it cook for another 30 minutes or so. Voila, slow cooker Mexican shredded beef.
That’s the beauty of any Mexican food recipe. You control the spice level. Using a mild chile powder will keep the heat level down. Changing out jalapeno peppers for poblano peppers will also tame that heat.
Yes. This is one one of those recipes that if it sits in the refrigerator for a day, the flavors will be even more enhanced. The beef will keep moist because after shredding, you add it back into the cooking liquid. Covered in the refrigerator, this will keep very well for 3 – 4 days.
Vinegar is magic. And in my kitchen, it's as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food. Tip: Does your recipe have an overwhelming strong bite of tomato flavor? A splash of vinegar will balance the flavor.
Carne Machaca is a great example of cooking with one of my favorite techniques, braising. I look forward to making this again to use it in rellenos, enchiladas and beyond. So many possibilities.
The inspiration for this recipe came from Texas Cooking. I made a few tweaks and it made some of the best Mexican shredded beef tacos I’ve ever had..
And if you’re looking for more South of The Border Mexican Roast Beef ideas, you won’t want to miss my recipe for Mexican Pot Roast. Just right spicy and a more tomato based recipe than Machaca Beef.
Explore More Mexican Beef Recipes
And if you’re looking for more Mexican Food Recipes, don’t miss my Mexican Southwest Category. You’ll find lots of great recipe ideas, including this recipe for traditional Mexican Carne Asada on the Grill.
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Beef Machaca Recipe (Carne Machaca)
Ingredients
- For the marinade:
- 2-3 pounds Chuck Roast or Skirt Steak trimmed and cut into portions.
- 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:
- Vegetable oil for searing the beef
- 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 or Marjoram
- 1 tablespoon ground cumin
- 1 teaspoon hot pepper sauce such as Tabasco
- salt and pepper to taste
- ½ teaspoon cider vinegar
Instructions
- For the marinade, Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.
- Remove meat from marinade, drain thoroughly and pat meat dry with a paper towel.
- 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. Do this in several batches if the pot is too crowded.
- When all the beef is browned remove it from the pan. Turn down the heat to medium and add the onions, and peppers to the hot pan. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.
- Stir in the remaining ingredients, then add 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. Turn the meat after one hour of cooking.
- 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 beef to the pot and bring to a simmer, uncovered for about 10 minutes. At this point, adjust the seasoning with salt and pepper and any additional chile powder for more heat.
- Finish by stirring in the vinegar.
