Get ready to ignite your taste buds with these 20 bold and delicious machaca recipes! Machaca, a traditional Mexican dish made from dried beef or pork, adds depth and richness to any meal. Whether you’re in the mood for breakfast, lunch, dinner, or snacks, these spicy machaca recipes will satisfy your cravings.
From classic tacos and burritos to innovative stuffed peppers and empanadas, we’ve got you covered with a variety of mouth-watering dishes that showcase the versatility and flavor of machaca. So go ahead, fire up your stove, and get ready to explore the bold flavors of Mexico with these 20 spicy machaca recipes!
Machaca con Huevos Breakfast Tacos
A classic Mexican breakfast dish, Machaca con Huevos combines crispy dried beef with scrambled eggs and fresh tortillas for a flavorful and filling morning meal.
Ingredients:
– 1 cup machaca (dried beef, shredded)
– 4 large eggs
– 1/2 medium onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: chopped cilantro, diced tomatoes, shredded cheese, salsa
Instructions:
1. In a large skillet, scramble the eggs over medium heat until cooked through.
2. Add the diced onion and minced garlic; cook until the onion is translucent.
3. Stir in the machaca (dried beef); cook for 1-2 minutes or until heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the egg and machaca mixture onto a warmed tortilla, and adding your desired toppings.
Cooking Time: 10-12 minutes
Slow-Cooked Machaca Beef Burritos
This recipe combines tender beef with sautéed onions, garlic, and spices, wrapped in a warm tortilla for a comforting and flavorful meal. Perfect for a cozy night in or a crowd-pleasing dinner party.
Ingredients:
– 1 lb beef brisket or chuck roast
– 1 large onion, sliced
– 3 cloves of garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 flour tortillas
– Shredded cheese, optional
Instructions:
1. Season the beef with salt, pepper, chili powder, cumin, and paprika.
2. In a large Dutch oven or slow cooker, cook the beef on low for 8 hours or high for 4 hours.
3. Remove the beef from the pot and shred it with two forks.
4. Sauté the sliced onion in a little oil until softened and caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning shredded beef, sautéed onions, and shredded cheese (if using) onto each tortilla.
Cooking Time: 8 hours (low) or 4 hours (high)
Machaca and Potato Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the rich flavors of machaca (dried beef) with creamy potatoes and aromatic spices. Perfect for a hearty and satisfying meal.
Ingredients:
– 4 large bell peppers, any color
– 1 pound machaca (dried beef), shredded
– 2 medium-sized potatoes, cooked and diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the peppers and remove seeds and membranes.
3. In a large bowl, mix together machaca, potatoes, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each pepper with the mixture and top with olive oil.
5. Place stuffed peppers in a baking dish and bake for 30-35 minutes or until tender.
Cooking Time: 30-35 minutes
Machaca-Beef Chimichangas with Green Sauce
Experience the bold flavors of Mexico with this hearty chimichanga recipe, filled with tender beef and crispy machaca (shredded dried beef) wrapped in a golden tortilla and served with a tangy green sauce.
Ingredients:
– 1 lb ground beef
– 1 cup machaca (shredded dried beef)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 large tortillas
– Vegetable oil, for frying
– Green Sauce (recipe below)
Instructions:
1. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
2. Add machaca, onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble chimichangas by filling each tortilla with beef mixture and folding into a triangle. Fry in hot oil until crispy, about 2-3 minutes per side.
5. Serve with Green Sauce (recipe below).
Green Sauce:
– 1 cup tomatillos, husked and chopped
– 1 jalapeño pepper, seeded and chopped
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper, to taste
Combine all ingredients in a blender or food processor. Blend until smooth.
Cooking Time: 20-25 minutes
Machaca Flautas with Guacamole
This recipe combines crispy corn tortilla flautas filled with shredded beef machaca, served with a creamy guacamole dipping sauce. Perfect for a quick and flavorful meal or snack.
Ingredients:
– 8-10 corn tortillas
– 1 cup cooked shredded beef (machaca)
– Vegetable oil for frying
– 2 ripe avocados
– 1 lime, juiced
– 1/2 red onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat the oil in a deep frying pan to medium-high heat.
2. Cut the tortillas into thin strips (flautas) and fry for 3-4 minutes or until crispy.
3. Drain excess oil on paper towels.
4. In a separate bowl, mix together machaca, lime juice, onion, garlic, salt, and pepper.
5. To assemble, place a few fried flautas on a plate, fill with machaca mixture, and serve with guacamole dipping sauce (see below).
Guacamole:
1. Mash the avocados in a bowl.
2. Add lime juice, salt, and pepper to taste.
3. Mix well and adjust seasoning if needed.
Cooking Time: 15-20 minutes
Baja-Style Machaca Fish Tacos
A flavorful twist on traditional fish tacos, this recipe combines the bold flavors of Mexico with the freshness of Baja California. Crunchy machaca (shredded dried fish) is paired with tender grilled fish, creamy slaw, and a hint of lime.
Ingredients:
– 1 pound white fish fillets (such as cod or tilapia)
– 1/2 cup machaca (dried and shredded fish)
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1/4 cup chopped cilantro
– 8 corn tortillas
– Sliced radishes, lime wedges, and sour cream for serving
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season fish with salt and pepper; cook for 3-4 minutes per side, until cooked through.
3. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
4. Assemble tacos by spreading machaca on a tortilla, followed by grilled fish, cilantro, and a dollop of mayonnaise.
5. Top with slaw (mix of shredded cabbage, carrot, and lime juice), sliced radishes, and a squeeze of lime.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Machaca and Cheese Empanadas
These savory empanadas combine the rich flavors of machaca (shredded beef cooked with lime juice and spices) and melted cheese, all wrapped in a flaky pastry crust.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup machaca
– 1/2 cup shredded cheddar cheese
– 1 egg, beaten
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. Roll out the empanada dough to about 1/8 inch thickness.
3. Place a tablespoon of machaca and a sprinkle of cheese onto one half of the dough, leaving a small border around the edges.
4. Brush the edges with beaten egg and fold the other half of the dough over the filling to form a triangle or circle shape.
5. Press the edges together to seal the empanada.
6. Fry the empanadas in batches until golden brown, about 2-3 minutes per side.
7. Drain on paper towels and serve hot.
Cooking Time: 15-20 minutes
Machaca-Stuffed Poblano Peppers
Machaca-stuffed poblano peppers are a delicious and savory twist on traditional stuffed peppers. This recipe combines the bold flavors of machaca (dried, shredded beef) with roasted poblanos and creamy cheese for a mouthwatering dish.
Ingredients:
– 4 large poblano peppers
– 1 cup machaca (dried, shredded beef)
– 1/2 cup queso fresco or Monterey Jack cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet lined with parchment paper and drizzling with olive oil. Bake for 15-20 minutes, or until charred and blistered.
3. Remove the stems from the peppers and carefully peel off the skin, leaving the flesh intact.
4. In a bowl, mix together machaca, cheese, salt, and pepper.
5. Stuff each poblano pepper with the machaca mixture and place them on a baking sheet lined with parchment paper.
6. Bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Machaca Beef and Bean Enchiladas
This recipe combines tender beef, creamy beans, and rich mole sauce to create a flavorful and satisfying enchilada dish. Perfect for a comforting meal or gathering.
Ingredients:
– 1 lb Machaca (dried, shredded beef)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can enchilada sauce
– 6-8 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook Machaca in oil until browned. Add onion, garlic, and bell pepper; cook until vegetables are tender.
3. Stir in black beans, enchilada sauce, and shredded cheese. Bring mixture to a simmer.
4. Wrap tortillas around filling, placing seam-side down in a baking dish.
5. Cover with foil and bake for 25 minutes.
6. Remove foil and top with additional cheese; return to oven for an additional 5-10 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Machaca Breakfast Chilaquiles
Start your day with a flavorful and spicy twist on traditional breakfast chilaquiles, featuring dried beef machaca as the star of the show. This hearty dish is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 4-6 corn tortillas
– 1/2 cup dried beef machaca (dried and shredded beef)
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the tortillas into quarters and place on a baking sheet.
3. Drizzle with olive oil, sprinkle with cumin, and toss to coat.
4. Bake for 10-12 minutes or until lightly toasted.
5. In a large skillet, heat some oil over medium-high. Add the onion and cook until translucent.
6. Add the garlic and jalapeño; cook for an additional minute.
7. Add the machaca and stir to combine with the onion mixture.
8. To assemble, place some of the tortilla chips in a bowl, top with the machaca mixture, and garnish with cilantro if desired.
Cooking Time: 25-30 minutes
Smoky Machaca Beef Quesadillas
This recipe combines the rich flavors of machaca (dried beef) with the smokiness of chipotle peppers, all wrapped up in a crispy quesadilla.
Ingredients:
– 1 lb dried beef (machaca), shredded
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup grated cheddar cheese
– 2 large eggs, beaten
– 1 tablespoon olive oil
– 4 large tortillas
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for topping
Instructions:
1. In a bowl, combine machaca, chipotle peppers, and cheddar cheese.
2. In a separate bowl, beat the eggs and set aside.
3. Heat olive oil in a large skillet over medium-high heat.
4. Place a tortilla in the skillet and sprinkle about 1/4 cup of the beef mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes, until the tortilla is crispy and the filling is heated through.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Machaca and Egg Scramble with Salsa
This vibrant breakfast dish combines the traditional Mexican flavors of machaca (shredded dried beef) with scrambled eggs, fresh salsa, and warm tortillas. Perfect for a morning pick-me-up or brunch with friends.
Ingredients:
– 1 cup machaca
– 2 eggs
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– 1/4 cup fresh salsa (homemade or store-bought)
– 2-3 corn tortillas, warmed
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Season with salt and pepper.
2. Heat the oil in a non-stick skillet over medium-high heat. Pour in the eggs and scramble until cooked through.
3. Add the machaca to the eggs and stir until well combined. Cook for an additional 1-2 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Serve the scrambled egg and machaca mixture with salsa spooned over the top. Enjoy with warm tortillas on the side.
Cooking Time: 10-12 minutes
Machaca Carne Asada Nachos
Elevate your nacho game with this flavorful and easy-to-make recipe that combines the rich flavors of Mexico with the comfort of classic nachos. Machaca carne asada, or dried shredded beef, adds a savory depth to these addictive nachos.
Ingredients:
– 1 pound machaca carne asada (dried shredded beef)
– 1 bag tortilla chips
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, sliced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortilla chips in a single layer on a baking sheet.
3. In a separate bowl, mix machaca carne asada with shredded cheese, black beans, cilantro, and jalapeño pepper.
4. Spoon the machaca mixture evenly over the tortilla chips.
5. Drizzle olive oil over the top and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Machaca Beef Birria Tacos
Birria, a popular Mexican dish from the state of Jalisco, typically consists of slow-cooked goat meat. In this recipe, we’re giving it a bold twist by using machaca beef (dried and shredded beef) as the base. The result is a rich, comforting taco filled with tender beef, tangy sauce, and crunchy toppings.
Ingredients:
– 1 pound machaca beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. In a large pot, combine machaca beef, onion, garlic, beef broth, tomato paste, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours.
2. Shred the beef with two forks and stir in any remaining broth.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning beef onto a warmed tortilla, topping with desired toppings (radishes, lime wedges, cilantro, and sour cream).
5. Serve immediately.
Cooking Time: 2 hours
Machaca and Avocado Tostadas
These crispy tostadas are topped with creamy avocado, savory machaca (dried and shredded beef), and a sprinkle of fresh cilantro for a delicious and satisfying snack or light meal.
Ingredients:
– 8-10 corn tortillas
– 1/2 cup machaca (dried and shredded beef)
– 2 ripe avocados, diced
– 1/4 cup chopped fresh cilantro
– Salt to taste
– Lime wedges, for serving
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Arrange the tortillas on a baking sheet and bake for 5-7 minutes or until crispy.
3. In a small bowl, mix together the machaca and a pinch of salt.
4. Spread a spoonful of mashed avocado onto each toasted tortilla, followed by a sprinkle of machaca mixture.
5. Top with chopped cilantro and serve immediately with lime wedges on the side.
Cooking Time: 10-12 minutes
Machaca Picadillo Stuffed Bell Peppers
Experience the bold flavors of Mexico with this vibrant and flavorful dish, where tender bell peppers are filled with a savory machaca picadillo filling. This recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers (any color)
– 1 cup machaca picadillo (dried beef and onion mixture)
– 1/2 cup cooked rice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or diced tomatoes for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix machaca picadillo, cooked rice, and chopped cilantro.
4. Stuff each bell pepper with the filling, leaving a small border at the top.
5. Drizzle olive oil over the filled peppers and season with salt and pepper.
6. Bake for 30-40 minutes or until bell peppers are tender.
7. Serve hot, topped with your choice of cheese, sour cream, or diced tomatoes.
Cooking Time: 30-40 minutes
Machaca Beef and Rice Stuffed Zucchini
This flavorful dish combines tender zucchini with savory machaca beef and rice filling, perfect for a quick and satisfying meal. Machaca is a traditional Mexican dried beef product that adds depth to this recipe.
Ingredients:
– 2 medium zucchinis
– 1 cup cooked machaca beef (dried beef)
– 1 cup cooked white rice
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut zucchinis in half lengthwise and scoop out insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix machaca beef, cooked rice, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each zucchini with the beef and rice mixture, dividing it evenly among the four zucchinis.
5. Place stuffed zucchinis on a baking sheet and bake for 25-30 minutes or until tender.
6. Serve warm, topped with shredded cheese if desired.
Cooking Time: 25-30 minutes
Machaca Tacos Dorados with Chile de Árbol
A traditional Mexican dish gets a spicy twist with the addition of chipotle peppers in adobo sauce, crispy tortillas, and creamy machaca (shredded beef). These golden tacos are perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 pound beef brisket or skirt steak
– 1/4 cup lard or vegetable oil
– 2 chipotle peppers in adobo sauce, minced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8 corn tortillas
– Chile de Árbol peppers, sliced (optional)
Instructions:
1. Shred the beef into thin strips and marinate in a mixture of lard or oil, chipotle peppers, onion, garlic, cumin, salt, and pepper for at least 30 minutes.
2. Fry the tortillas in hot oil until crispy and golden. Drain on paper towels.
3. Assemble the tacos by spooning the machaca onto the fried tortillas and topping with sliced Chile de Árbol peppers (if using). Serve immediately.
Cooking Time: 20-25 minutes
Machaca Verde Tamales
This recipe combines tender tamales with the rich flavors of machaca, a traditional Mexican dish made from shredded beef and green chilies. Perfect for any occasion, these tamales are sure to delight your taste buds.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup chicken broth
– 1 pound machaca (shredded beef with green chilies)
– 1/4 cup chopped fresh cilantro
– Salt, to taste
– Tamales wrappers (corn husks)
Instructions:
1. Combine masa harina and lard or shortening in a bowl. Gradually add chicken broth, mixing until dough forms.
2. Divide the dough into small balls. Flatten each ball into a disk shape.
3. Place a spoonful of machaca in the center of each disk. Fold the tamale wrapper over the filling to form a triangle or square shape, and secure with a strip of corn husk.
4. Steam tamales for 1-2 hours, or cook them in boiling water for 45 minutes.
5. Serve warm, garnished with chopped cilantro and a squeeze of lime juice.
Cooking Time: 1-2 hours
Machaca Beef Sopes with Refried Beans
Savor the rich flavors of Mexico with this hearty recipe that combines tender beef, crispy sopes, and creamy refried beans. Perfect for a quick weeknight dinner or weekend gathering.
Ingredients:
– 1 pound machaca (dried and shredded beef)
– 2 cups water
– 1 onion, diced
– 1 garlic clove, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 sopes or tostadas
– Refried beans (homemade or store-bought)
– Shredded cheese, lime wedges, and cilantro for garnish
Instructions:
1. In a large pot, combine machaca, water, onion, garlic, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Preheat oven to 400°F (200°C). Warm sopes according to package instructions or toast them in the oven for 5-7 minutes.
3. Assemble by spooning machaca beef onto warmed sopes, followed by a dollop of refried beans. Top with shredded cheese and garnish with cilantro, lime wedges, and additional machaca if desired.
Cooking Time: 45 minutes
Summary
Get ready to spice up your cooking with these mouth-watering Machaca recipes! Machaca is a traditional Mexican dish made from dried beef that’s been shredded and cooked in spices. This bold flavor can be used in a variety of dishes, from breakfast tacos to burritos, empanadas, and even nachos. From classic pairings like huevos and potatoes to more adventurous combinations with fish and cheese, these 20 spicy Machaca recipes offer endless possibilities for adding excitement to your meals.
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