Machaca (Shredded Dried Beef)


Machaca (Shredded Dried Beef)

Machaca (shredded dried beef), On the northern border of Mexico, Machaca is among the most commonly consumed foods. Traditionally, it is made with meat (mostly beef or pork, but occasionally horse), onions, tomatoes, and peppers. This meat can be eaten plain, in tacos or burritos, or with a side of tortilla chips. On top of rice and beans, it is frequently served as a stew. As the meat for this dish is frequently dried in the warmer months, families can enjoy this dish year-round and mail it to their relatives all over the world. Machaca is thought to be one of the first methods of drying meat.

Ingredients Machaca (Shredded Dried Beef)

  • 1 lb boneless beef chuck
  • 1 cup Water
  • 6 Peppercorns
  • 1⁄4 medium onions
  • Salt
  • 1 garlic clove
  • 1⁄4 teaspoon Salt
  • 1 tablespoon Vegetable Oil
  • 1/2 medium onion chopped
  • 1 California chili pepper
  • 2 small tomatoes
  • 1⁄4 teaspoon ground cumin
  • fresh ground pepper


  • Put the meat in a big pot. Water, peppercorns, 1/4 onion, and salt to taste should all be added.
  • boil; then turn down the heat.
  • For approximately 1 1/2 hours, cook the meat with the cover on.
  • Meat in broth is cooled. Reserving 1/3 cup of the broth, drain.
  • To make a paste, mash garlic and add 1/4 teaspoon of salt. Oil is heated in a big skillet.
  • Add the minced onion and the pasted garlic. Cook onion until it is soft.
  • Create small strips of chili. To the sautéed onion, add the tomatoes and chili strips.
  • 3 to 4 minutes of cooking.
  • Meat, cumin, and pepper, freshly ground, to taste, are added.
  • Cook the meat until it is thoroughly heated. Add reserved broth and stir. If salt is required, taste and add. Stay warm.
  • Can be used in tacos and other tortilla recipes, as well as as a main dish.

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