Carne Machaca
Dive into the bold flavors of Carne Machaca, a traditional Mexican shredded beef dish bursting with savory spices and fresh vegetables. This recipe transforms tender, slow-simmered beef chuck roast into a melt-in-your-mouth masterpiece, perfectly seasoned with cumin, oregano, garlic, and lime juice. Sear the beef to lock in rich flavor before combining it with a vibrant medley of onions, tomatoes, and bell peppers, then let it simmer to perfection in a robust beef broth. Whether wrapped in warm corn or flour tortillas as tacos or served alongside rice and beans, this hearty dish delivers a satisfying taste of authentic Mexican cuisine. Garnished with fresh cilantro and optional jalapeño for a spicy kick, Carne Machaca is perfect for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Vegetable oil
- 1 medium White onion, diced
- 3 Garlic cloves, minced
- 1 Jalapeño, diced (optional)
- 2 Roma tomatoes, diced
- 1 medium Bell pepper, diced
- 1 cup Beef broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 6 Corn or flour tortillas (for serving)
Instructions
Season the beef chuck roast with 2 teaspoons of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Rub the seasoning into the meat thoroughly.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
Remove the beef from the pot and set aside. Lower the heat to medium and add the diced onion, minced garlic, and jalapeño (if using) to the pot. Cook for 3-4 minutes until softened and fragrant.
Add the diced tomatoes and bell pepper to the pot. Stir and cook for an additional 5 minutes.
Return the beef to the pot and pour in 1 cup of beef broth. Stir in 1 teaspoon of ground cumin and 1 teaspoon of dried oregano. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer on low heat for 2.5 to 3 hours, or until the beef is tender and can be easily shredded with a fork. Check periodically and add more broth if needed to keep the meat moist.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir to combine with the vegetables and juices.
Stir in 1 tablespoon of lime juice and adjust seasoning with additional salt and pepper, if needed.
Serve the Carne Machaca on warm tortillas as tacos, or with rice and beans as a hearty meal. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 6.1 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
