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Totally Tasty & Tender Machaca (Mexican Style Shredded Beef)

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Sometimes I feel like Bubba from Forest Gump listing all the different types of tacos that can be made…steak, carnitas, shrimp, fish, S’mores (we’ll get to that one in a post coming soon), and my personal favorite Machaca! It has a funny sounding name but it’s very easy to make and totally tasty! One of the great things about Machaca is it’s made from beef chuck roast which can be a cheaper piece of meat. This machaca recipe also doesn’t have to be the protein in a taco it can actually be the star of many dishes, I’ve used it as a meat for pasta, in sandwiches, burritos, or just on it’s own with potatoes similar to a pot roast.

A closeup of my Tasty & Tender Machaca Tacos

2 lb Beef Chuck Roast (cut into pieces 3-4 inches each)
1 yellow onion sliced
5 cloves of garlic whole
1 New Mexico Chili Pod or Guijillo Chili Pod
2 tablespoons Sea Salt
1 teaspoon Mexican oregano
1 teaspoon red pepper flakes
1 quart Beef Stock
2 x 1 tablespoon avocado oil

1 Dozen homemade flour tortillas (recipe is coming soon!)
2 yellow bell peppers sliced
2 red bell peppers sliced
1 red onion sliced
1 cup Sargento 4 Cheese Mexican Blend
2 Avocados from Mexico sliced
1/2 cup pico de gallo or salsa de tomate

  1. Drizzle 1/2 the avocado oil in a heavy sauce pan such as a Gunter Wilhelm sauce pan. Once the avocado oil begins to shimmer slowly and carefully add the beef.
  2. Sprinkle the salt on the beef and turn beef to lightly brown on all sides. Once the beef is browned add garlic, chili pod, oregano, red pepper flakes, & beef stock.
  3. Bring to a low boil and cook for 1.5-2 hours or until the beef becomes tender & begins to fall apart. Use your tongs or a fork to see if the meat pulls apart easily.
  4. Heat a griddle to 350 degrees and drizzle the remainder of the avocado oil. Add bell peppers and red onion. Sauté for 2 minutes and then use tongs to place beef on griddle. Cook until you begin to get a little caramelization on your machaca.
  5. Slowly add the remaining liquid and veggies to the griddle. Cook until most of the liquid has evaporated.
    Place machaca on flour tortillas and top with cheese, avocado, and salsa. Enjoy!

    Tasty & Tender Machaca Tacos
By on July 12th, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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