Beef Machaca

Staff Writer
Beef Machaca
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.

Ready in
4 h, 20 m
8
Servings
804
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
  • 2 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
  • 2 dried bay leaves
  • 6 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.

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.

Nutritional Facts

Total Fat
62g
95%
Sugar
4g
N/A
Saturated Fat
24g
100%
Cholesterol
240mg
80%
Protein
47g
94%
Carbs
10g
3%
Vitamin A
72µg
8%
Vitamin B12
4µg
59%
Vitamin B6
1mg
70%
Vitamin C
64mg
100%
Vitamin E
3mg
17%
Vitamin K
14µg
18%
Calcium
86mg
9%
Fiber
3g
11%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
11%
Iron
5mg
29%
Magnesium
72mg
18%
Monounsaturated
28g
N/A
Niacin (B3)
11mg
56%
Phosphorus
469mg
67%
Polyunsaturated
3g
N/A
Potassium
1040mg
30%
Riboflavin (B2)
0.4mg
26%
Sodium
1029mg
43%
Thiamin (B1)
0.3mg
18.7%
Zinc
11mg
75%

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