Machaca
Transform your dinner table with the bold and savory flavors of Machaca, a beloved Mexican dish that's both hearty and versatile. This slow-cooked recipe features tender, shredded beef chuck roast simmered with aromatic garlic, onion, and bay leaves until melt-in-your-mouth perfection. Sautéed with a vibrant medley of green and red bell peppers, Roma tomatoes, and jalapeño, the shredded beef is elevated by a final touch of scrambled eggs for satisfying texture. Garnished with fragrant cilantro and served with warm flour tortillas and zesty lime wedges, Machaca is perfect as a taco filling, a breakfast hash, or a standalone meal. With just 20 minutes of prep, this recipe brings authentic Mexican comfort food to your kitchen with ease, making it an ideal choice for family dinners or weekend gatherings.
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Recipe Information
Ingredients
- 2 lbs Beef chuck roast
- 1 tsp Salt
- 1 tsp Black pepper
- 4 whole Garlic cloves
- 1 medium Onion, quartered
- 2 whole Bay leaves
- 2 tbsp Vegetable oil
- 1 medium Green bell pepper, diced
- 1 medium Red bell pepper, diced
- 2 medium Roma tomatoes, diced
- 1 small Jalapeño, finely chopped
- 4 large Eggs
- 2 tbsp Cilantro, chopped
- 8 pieces Flour tortillas (optional)
- 4 pieces Lime wedges (for serving)
Instructions
Season the beef chuck roast generously with salt and black pepper.
Place the beef, garlic cloves, onion, and bay leaves in a large pot or slow cooker. Add enough water to cover the meat completely.
Cover and simmer on low heat for 3-4 hours, or until the beef is extremely tender and easily shreds with a fork.
Once cooked, remove the beef from the pot and shred it finely using two forks. Set aside. (Optional: Reserve the broth for another recipe.)
In a large skillet, heat the vegetable oil over medium heat.
Add the diced green bell pepper, red bell pepper, Roma tomatoes, and jalapeño to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.
Add the shredded beef to the skillet and stir until well combined with the vegetables. Cook for an additional 5 minutes, letting the beef crisp up slightly for more flavor.
In a small bowl, whisk the eggs until blended, then pour them into the skillet over the beef-vegetable mixture. Stir and cook until the eggs are fully set and incorporated.
Remove from heat and garnish with chopped cilantro.
Serve the Machaca with warm flour tortillas and lime wedges on the side. It can also be paired with rice, beans, or enjoyed as a taco filling.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 125 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 742 mg | 16% | |
*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.
