Carne Machaca Recipe
Beef Filling Used in Every Mexican Dish From Tacos to Tamales
Carne machaca is a widely versatile and simple dish that is used to stuff tacos, enchiladas, tlayudas, or just eaten on its own. Here's how you can easily make your own.
A taco vender in Mexico City fills a small tortilla with this shredded beef along with some extra onions and salsa. The juice from the meat drips onto the plate, but the hungry patron is careful to sop up all of the flavor.
An indigenous Maya woman in San Cristobal de las Casas, in Southern Mexico, sells a wide variety of tamales out of her home. A hungry group just back from the salsa club weigh the different options, but the majority choose tamales de carne machaca.
A cattle rancher in the northwestern state of Sonora is hosting a fiesta in celebration of his tenth wedding anniversary. The main dish, carne machacado, is enjoyed by the hundreds of people in attendance served next to some rice and beans.
This widely popular, and extremely versatile, dish is seen in every corner of Mexico. It can be used to fill tacos, tamales, the Mexican pizzas–tlayudas, top nachos, fill pambazo sandwiches, or just be eaten on its own with simple sides.
Marinade:
- 2 Tablespoons of Worcestershire sauce
- Juice of two limes
- 2 cloves of garlic, minced
- Tablespoon of chipotle chili in adobo minced (substitute chili powder)
- Teaspoon of ground cumin
- 1/2 teaspoon of black pepper
Machaca:
- 3 pounds of chuck or skirt steak (although any affordable, tougher cut would work as well)
- 1 large onion, diced
- 1 poblano pepper, diced (substitute a green pepper)
- 1 Jalapeno, diced
- 1 can of diced tomatoes (with or without chilies)
- Tablespoon dried oregano
- Tablespoon ground cumin seed
- Teaspoon of hot pepper sauce such as Tobasco
- Salt and pepper to taste
- Oil for frying
Process:
- Mix all the ingredients for the marinade in a large freezer bag.
- Cut the meat into 1/4 lb. pieces and place in the bag. Refrigerate over night.
- In a large stock pot, fry the pieces of meat enough to get a brown color on the outside. This step will deepen the flavor of the final product.
- Once the beef has some coloring, add the onion, peppers, oregano, and cumin. Cook until the onions are soft.
- Add the remaining ingredients and bring to a boil. Be sure to scrape the bottom of the pan for all the brown bits as these too will add flavor.
- Reduce the heat and simmer for 2 hours. Add water or beef broth if needed. The meat should be to the point of falling apart.
- Remove the pot from the heat and remove the meat pieces. Shred with a pair of folks and return to the liquid.
- Reduce liquid until the meat is almost dry.
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