Authentic Mexican Machaca Beef
Indulge in the rich flavors of Mexico with this Authentic Machaca Beef recipe, adapted from 'Mexican Cookery' by Barbara Hansen. This scrumptious shredded beef is seasoned to perfection and can be enjoyed in various ways, whether tucked into warm flour tortillas, served over rice, or simply as a main dish alongside your favorite sides. The cooking method allows the beef to absorb the aromatic spices and smoky notes from the roasted peppers, making each bite a delightful experience. Plus, this recipe is versatile enough to be easily doubled or tripled, perfect for gatherings, and can even be made in a crock pot for added convenience. Prepare to impress your family and friends with this traditional dish that embodies the heart of Mexican cuisine.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
boneless beef chuck
1 lb (cut into large chunks)
water
1 cup (for cooking beef)
black peppercorns
6 (whole)
medium onion
1/4 (cut into wedges)
salt
to taste (to season broth)
garlic clove
1 (mashed with salt)
salt
1/4 teaspoon (for garlic paste)
vegetable oil
1 tablespoon (for sautéing)
medium onion
1/2 (chopped)
California chili pepper
1 (roasted, peeled, and cut into strips)
tomatoes
2 small (peeled and chopped)
ground cumin
1/4 teaspoon (for seasoning)
freshly ground pepper
to taste (for seasoning)
Instructions
1
Place the boneless beef chuck in a large saucepan. Pour in the water, and add the whole peppercorns, 1/4 of a medium onion, and salt to your taste.
2
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the beef simmer for about 1.5 hours, or until it is very tender.
3
Once the meat is cooked, allow it to cool in the broth. Carefully drain the broth, reserving 1/3 cup for later use.
4
In a small bowl, mash the garlic clove with 1/4 teaspoon of salt to create a paste.
5
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onions and the garlic paste, cooking until the onions become tender and translucent.
6
Cut the roasted California chili pepper into thin strips, and add it to the skillet along with the chopped tomatoes.
7
Cook the mixture for about 3 to 4 minutes, stirring occasionally, until the tomatoes soften.
8
Shred the cooked beef using two forks, and add it to the skillet. Sprinkle in the ground cumin and add freshly ground pepper to taste.
9
Stir the mixture well, allowing it to cook until the meat is heated through. Gradually add the reserved broth to achieve your desired consistency.
10
Taste and adjust seasoning with additional salt if necessary. Keep warm until serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Mexican Machaca Beef?
It is a traditional Mexican dish of shredded beef seasoned with aromatic spices and smoky roasted peppers.
Who is the original author of this Machaca recipe?
This recipe is adapted from 'Mexican Cookery' by Barbara Hansen.
What cut of beef is recommended for this recipe?
The recipe calls for 1 lb of boneless beef chuck cut into large chunks.
How long should the beef simmer?
The beef should simmer for approximately 1.5 hours or until it is very tender.
How do I know when the beef is ready to shred?
The beef is ready when it is very tender after simmering; it should then be shredded using two forks.
Can this Machaca beef be made in a slow cooker?
Yes, this recipe is versatile enough to be prepared in a crock pot for added convenience.
What are common ways to serve Machaca?
It can be tucked into warm flour tortillas, served over rice, or enjoyed as a main dish with sides.
Can I scale this recipe for a large group?
Yes, the recipe can be easily doubled or tripled, making it perfect for gatherings.
What gives the dish its smoky notes?
The smoky flavor comes from using a roasted, peeled California chili pepper.
How do I prepare the garlic for the Machaca?
One garlic clove should be mashed with 1/4 teaspoon of salt to create a garlic paste.
What type of chili pepper is used in this recipe?
The recipe uses one California chili pepper that is roasted, peeled, and cut into strips.
Should the tomatoes be peeled for Machaca?
Yes, the recipe specifies using 2 small peeled and chopped tomatoes.
What should I do with the beef broth after cooking?
You should reserve 1/3 cup of the broth to add back to the meat in the skillet later.
What spices are used for seasoning the beef?
The beef is seasoned with whole peppercorns, salt, ground cumin, and freshly ground pepper.
How much water is needed for the beef?
One cup of water is used for the initial simmering process.
What type of oil is used for sautéing?
One tablespoon of vegetable oil is used to sauté the onions and garlic.
How many peppercorns are used in the broth?
The recipe uses 6 whole black peppercorns in the simmering liquid.
How long should I cook the tomatoes in the skillet?
The tomatoes should be cooked for 3 to 4 minutes until they become soft.
When do I add the ground cumin?
Add the 1/4 teaspoon of ground cumin to the skillet after adding the shredded beef.
How do I reach the desired consistency for the meat?
Gradually add the reserved cooking broth to the meat mixture until your preferred consistency is achieved.
Should the meat cool in the liquid?
Yes, the instructions state to allow the meat to cool in the broth before draining.
What onion preparation is used for the broth?
The broth uses 1/4 of a medium onion cut into wedges.
What onion preparation is used for the sauté?
The sauté mixture uses 1/2 of a medium onion that has been chopped.
Is this Machaca recipe considered authentic?
Yes, it is described as an authentic dish that embodies the heart of Mexican cuisine.
What is the total ingredient count?
There are 13 specific ingredients listed for this Machaca recipe.
What temperature should I use for simmering?
Bring the mixture to a boil first, then reduce the heat to low for the remainder of the cooking time.
Is Machaca beef considered comfort food?
Yes, it is tagged as a comfort food and a Mexican classic.
Can I use corn tortillas instead of flour?
While the recipe mentions flour tortillas, Machaca is very versatile and can be served with your favorite sides.
How is the garlic paste used?
The garlic paste is sautéed with chopped onions until the onions are tender and translucent.
Do I need to cover the saucepan while simmering?
Yes, you should cover the saucepan while the beef simmers for 1.5 hours.