Totally Tasty & Tender Machaca (Mexican Style Shredded Beef)

Sharing is caring!

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.

Machaca
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

Tacos
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!