1 lb boneless beef chuck
1 cup Water
1⁄4 medium onions
1 garlic clove
1⁄4 teaspoon Salt
1 tablespoon Vegetable Oil
1/2 medium onionchopped
1 california chili pepperroasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoespeeled, chopped (1/2 pound)
1⁄4 teaspoon ground cumin
fresh ground pepperto taste
Machaca is one of the most popular dishes on the northern side of México. It is traditionally made from meat (often beef or pork, or sometimes horse) as well as onion, tomato and peppers. This meat is enjoyed in tacos, burritos or just as it is with a side of tortilla chips. It can often be served as a stew on top of rice and beans. Machaca is said to be one of the oldest forms of drying meat – as the meat for this dish is often dried in the warmer months, so families can enjoy this dish year round and mail it to their family members all around the world.
How to Make Machaca (Shredded Dried Beef):
- Place meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste.
- Bring to a boil, reduce heat.
- Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool the meat in broth. Drain, reserving 1/3 cup broth.
- Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet.
- Add chopped onion and garlic paste. Cook until onion is tender.
- Cut chili into short strips. Add chili strips and the tomatoes to the cooked onion.
- Cook 3 to 4 minutes.
- Add meat, cumin and freshly ground pepper to taste.
- Cook until the meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- Can be served as a main dish or in tacos or other tortilla dishes.