Spicy Beef Machaca Tacos
Indulge in the mouthwatering flavors of this Spicy Beef Machaca Tacos recipe that captures the essence of Tex-Mex cuisine. This slow-cooked beef is marinated overnight to absorb all the bold seasonings, ensuring each bite is packed with flavor. The chuck roast or skirt steaks are seared to a perfect brown before being simmered with flavorful vegetables, spices, and tomatoes, resulting in a tender, shreddable filling that's perfect for tacos. Whether you're hosting a gathering or preparing meals in advance, this recipe freezes beautifully for a quick and satisfying meal later. Serve it up with fresh tortillas, zesty salsa, and creamy guacamole for a delicious taco night experience.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Worcestershire sauce
1/4 cup (none)
Lime juice
Juice of 2 limes (freshly squeezed)
Garlic powder
1 teaspoon (none)
Ground cumin
2 teaspoons (divided)
Chili powder
1 teaspoon (none)
Salt
1/2 teaspoon (to taste)
Black pepper
1/2 teaspoon (to taste)
Vegetable oil
1/2 cup (for marinating and searing)
Chuck roast or skirt steaks
2-3 lbs (trimmed and cut into 1/4 lb portions)
Texas sweet onion
1 large (diced)
Green bell pepper
1/2 (diced)
Garlic cloves
4 (pressed)
Fresh jalapeno pepper
1 (minced)
Diced tomatoes or tomatoes and green chilies
1 (14 ounce) can (none)
Beef broth
1/4 cup (none)
Dried oregano
1 tablespoon (none)
Hot pepper sauce
1 teaspoon (such as Tabasco sauce)
Optional: additional salt and pepper
to taste (none)
Instructions
1
Combine Worcestershire sauce, lime juice, garlic powder, ground cumin, chili powder, salt, black pepper, and 1/4 cup of vegetable oil in a mixing bowl. Whisk until well combined.
2
Add the beef to the marinade, ensuring each piece is well coated. Cover and refrigerate overnight for optimal flavor absorption.
3
Before cooking, drain the marinade and allow the beef to come to room temperature for about 30 minutes.
4
In a large pot, heat a few tablespoons of oil over medium-high heat until shimmering. Sear the beef in batches, browning all sides without overcrowding the pan. Remove the beef and set aside.
5
In the same pot, add diced onion, green bell pepper, pressed garlic, and minced jalapeno. Sauté for about 5 minutes until the vegetables begin to soften.
6
Stir in the diced tomatoes (with liquid), beef broth, oregano, remaining cumin, and hot pepper sauce. Scrape up any browned bits from the bottom of the pot.
7
Return the browned beef to the pot, bring to a boil, then reduce heat to low. Cover and let simmer for about 2 hours, or until the meat is fork-tender and easily shreds.
8
Transfer the beef to a cutting board and shred it using two forks. Return shredded beef to the pot and simmer uncovered to reduce the sauce until it thickens, stirring occasionally. Adjust seasoning with salt and pepper as desired.
9
Serve the machaca in warm tortillas with toppings such as cheese, salsa, lettuce, and guacamole. Freeze any leftovers in zip-lock bags for future meals.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Beef Machaca Tacos?
They are a delicious Tex-Mex dish featuring slow-cooked beef that has been marinated overnight and simmered with vegetables and spices until tender and shreddable.
What cuts of beef are best for this recipe?
The recipe recommends using 2-3 lbs of chuck roast or skirt steaks, trimmed and cut into 1/4 lb portions.
How long should the beef marinate?
For optimal flavor absorption, the beef should be covered and refrigerated in the marinade overnight.
What ingredients are in the beef marinade?
The marinade consists of Worcestershire sauce, lime juice, garlic powder, ground cumin, chili powder, salt, black pepper, and vegetable oil.
Should the beef be cooked directly from the refrigerator?
No, you should drain the marinade and allow the beef to come to room temperature for about 30 minutes before cooking.
How should the beef be seared?
The beef should be seared in batches in a large pot with oil over medium-high heat until all sides are browned.
Which vegetables are used in the base of the machaca?
The recipe uses diced Texas sweet onion, green bell pepper, pressed garlic, and minced jalapeno.
How long do the vegetables need to sauté?
Sauté the onion, bell pepper, garlic, and jalapeno for about 5 minutes until they begin to soften.
Do I need to drain the canned tomatoes?
No, stir in the diced tomatoes along with their liquid into the pot.
What liquid is used to simmer the beef?
The simmering liquid is a combination of the tomato juices and 1/4 cup of beef broth.
How long does it take for the beef to become tender?
The beef needs to simmer covered on low heat for about 2 hours until it is fork-tender.
How is the machaca beef shredded?
Transfer the cooked beef to a cutting board and shred it using two forks.
How do you thicken the machaca sauce?
After returning the shredded beef to the pot, simmer it uncovered to reduce the sauce until it thickens.
Can I freeze Spicy Beef Machaca?
Yes, this recipe freezes beautifully. Store leftovers in zip-lock bags for future meals.
What are the recommended taco toppings?
Serve the machaca with cheese, salsa, lettuce, and creamy guacamole.
What type of onion is best for this recipe?
A large Texas sweet onion is recommended for its specific flavor profile.
Is the recipe very spicy?
The recipe includes a jalapeno and hot pepper sauce, but you can adjust these to control the heat level.
How is the garlic prepared for the sauce?
The 4 garlic cloves should be pressed before being added to the sauté.
What type of dried herb is used?
The recipe calls for 1 tablespoon of dried oregano.
Can I use tomatoes with green chilies?
Yes, you can use either a standard 14-ounce can of diced tomatoes or a can of tomatoes and green chilies.
What is the role of cumin in this recipe?
Cumin is a key spice used in two stages: in the initial marinade and then more is added during the simmering process.
How much vegetable oil is needed total?
The recipe uses 1/2 cup of vegetable oil, divided between the marinade and the searing process.
What should I do with the browned bits in the pot?
When adding the liquids, be sure to scrape up any browned bits from the bottom of the pot as they add deep flavor.
Is fresh lime juice required?
The recipe suggests the freshly squeezed juice of 2 limes for the best taste.
How many ingredients are in the Spicy Beef Machaca Tacos?
There are 18 total ingredients, including the beef, vegetables, liquids, and various spices.
Why sear the beef in batches?
Searing in batches prevents overcrowding the pan, ensuring the meat browns properly rather than steaming.
Can I adjust the final seasoning?
Yes, once the sauce is thickened, you should adjust the seasoning with additional salt and pepper as desired.
What is the characteristic texture of machaca beef?
The beef should be fork-tender and easily shreddable into long, succulent strands.
What kind of hot sauce is recommended?
The recipe suggests a hot pepper sauce such as Tabasco sauce.
How should the tortillas be served?
The machaca should be served in warm tortillas to best complement the tender shredded beef.