Beef Machaca

Beef Machaca
Staff Writer
Beef Machaca
Pamela Braun
Beef Machaca

Beef machaca is the shredded Mexican beef you find filling the most delicious tacos and burritos (and I'm not talking about the filling found in those fast-food Mexican food places). Nope, this is the real-deal shredded Mexican beef that fills those Mexican favorites found at real taquerias.

This machaca recipe has lots of different flavors. There really isn't any one that stands out; they all blend really well together and it's super simple to make. You just need to plan a little ahead, because the meat needs to rest overnight with a rub on it before you can start the braising.

Once you've made your beef machaca, you're ready to fill the burritos and tacos for your Cinco de Mayo party. But what might be even better is making up a plate of this beef machaca with a fried egg on top for your Cinco de Mayo hangover cure the next morning.

8
Servings
758
Calories Per Serving
Deliver Ingredients

Notes

*Note: To make the pasilla chili powder, I removed the stems and seeds from 3 dried pasilla chile peppers and ground them up in a spice grinder. You could use another type of chili powder if you would like something hotter.

Ingredients

  • 3  Tablespoons  ground coffee (not instant)
  • 4  Tablespoons  kosher salt
  • 3 1/2  Tablespoons  pasilla chili powder*
  • 4 1/2  Pounds  beef brisket
  • 2-3 tablespoons olive oil
  • 1 1/2  large yellow onions, sliced
  • dried pasilla chile peppers, stemmed, seeded, and torn into pieces
  • 1/4  Cup  lime juice
  • 1/4  Cup  cider vinegar
  • 2  Cups  tomato juice
  • 1  Cup  dry red wine
  • 3/4  Cups  water
  • 1/2  Cup  brewed coffee
  • dried bay leaves
  • cloves garlic, chopped
  • 2  Teaspoons  cinnamon
  • 1  Tablespoon  cocoa powder

Directions

In a medium-sized bowl, combine the ground coffee, 3 tablespoons of the salt, and chili powder. Pat ½ of the mixture onto one side of the brisket. Lay the brisket (coated side down) in a 9-by-13-inch pan and pat the remainder of the mixture onto the other side of the brisket. Cover the pan with foil and refrigerate overnight.

 

Preheat oven to 300 degrees.

Cut the brisket in ½ or thirds (whatever will fit into your largest sauté pan). Add 1 tablespoon of the olive oil to the sauté pan. Once it is hot and shimmering, add 1 piece of the brisket and sear it for 3-4 minutes per side.

Continue doing this for each piece of the brisket, using 1 tablespoon of olive oil for each piece. Add the remaining ingredients to a large Dutch oven and stir to combine. Add the pieces of brisket into the mixture so that they are at least half submerged.

Cover and cook for 3 ½-4 hours (the cooking time is up to you). Remove from the oven. Discard the bay leaves and as many of the onions as possible. With the lid off, place the Dutch oven over medium-high heat.

With a large spoon, break up the meat into small pieces. Continue to cook and break up the meat into smaller and smaller pieces. Keep cooking until all of the liquid has been absorbed by the meat. Remove from the heat and serve up in tacos, burritos, or by itself.

Nutritional Facts

Total Fat
50g
71%
Sugar
4g
4%
Saturated Fat
16g
67%
Cholesterol
250mg
83%
Carbohydrate, by difference
20g
15%
Protein
49g
100%
Vitamin A, RAE
123µg
18%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
81mg
8%
Choline, total
182mg
43%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
27µg
7%
Iron, Fe
8mg
44%
Magnesium, Mg
62mg
19%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
379mg
54%
Riboflavin
1mg
91%
Selenium, Se
87µg
100%
Sodium, Na
2855mg
100%
Water
265g
10%
Zinc, Zn
12mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Around the Web