Feeling adventurous in the kitchen? Get ready to turn up the heat with our collection of 20 spicy machaca recipes that promise bold, mouthwatering flavor. Perfect for those who love a little kick in their meals, these dishes are ideal for quick dinners and weekend feasts alike. Dive in and discover new ways to spice up your cooking routine—your taste buds will thank you!
Machaca con Huevos Breakfast Tacos
Unexpectedly delicious and packed with protein, these Machaca con Huevos Breakfast Tacos will become your new morning obsession. Think shredded beef scrambled with eggs, wrapped in warm tortillas—a Tex-Mex classic that’s hearty enough to fuel your day. Forget boring breakfasts; this dish brings bold flavor in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 1 jalapeño pepper, seeded and minced
– 2 cloves garlic, minced
– 8 ounces shredded cooked beef (machaca)
– 6 large eggs
– 1/4 cup milk
– 1/2 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 small corn tortillas
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1/2 cup diced yellow onion and 1 minced jalapeño pepper to the skillet. Sauté for 5 minutes until softened and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn them.
4. Add 8 ounces shredded cooked beef (machaca) to the skillet. Cook for 3 minutes, stirring occasionally, to warm through and blend flavors.
5. In a medium bowl, whisk together 6 large eggs, 1/4 cup milk, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
6. Pour the egg mixture into the skillet with the beef and vegetables. Tip: Let the eggs set slightly around the edges before stirring for fluffier results.
7. Cook the eggs over medium heat for 4–5 minutes, gently folding with a spatula every 30 seconds, until they are softly set but still moist.
8. While the eggs cook, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds. Tip: Warming tortillas prevents them from cracking when folded.
9. Remove the skillet from heat and stir in 1/2 cup shredded Monterey Jack cheese until melted, about 1 minute.
10. Divide the machaca and egg mixture evenly among the warmed tortillas. Tip: For extra flavor, squeeze a lime wedge over each taco before serving.
11. Top each taco with 1/4 cup chopped fresh cilantro and serve immediately with remaining lime wedges on the side.
Kickstart your morning with tacos that boast a tender, slightly crispy texture from the shredded beef mingling with creamy eggs. The savory spices and fresh cilantro add depth, while a squeeze of lime brightens every bite. Try serving them with a side of sliced avocado or hot sauce for an extra kick that’ll keep you coming back.
Slow-Cooked Machaca Beef Burritos
Viral slow-cooked beef just leveled up your burrito game. This machaca-style shredded beef cooks low and slow until it’s fall-apart tender, then gets crisped in a skillet for maximum texture. Wrap it in warm tortillas with your favorite fixings for a meal that’s seriously shareable.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch cubes
– 1 tbsp vegetable oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 1 cup beef broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp tomato paste
– 2 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 6 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the 2 lbs beef chuck roast cubes dry with paper towels. Season all sides with salt.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if needed. Sear for 3–4 minutes per side until deeply browned. Transfer to a 6-quart slow cooker.
4. In the same skillet, add the diced yellow onion. Cook over medium heat for 5 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for 1 minute until fragrant. Tip: Scrape up any browned bits from the beef for extra flavor.
6. Pour in 1 cup beef broth, the can of diced tomatoes, 2 tbsp tomato paste, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 1/2 tsp black pepper. Stir to combine and bring to a simmer.
7. Pour the skillet mixture over the beef in the slow cooker. Cover and cook on LOW for 8 hours. Tip: Do not lift the lid during cooking to maintain temperature.
8. After 8 hours, use two forks to shred the beef directly in the slow cooker. Stir to coat in the cooking liquid.
9. Heat a clean skillet over medium-high heat. Add a portion of the shredded beef in a single layer. Cook for 3–4 minutes without stirring until crisped on one side, then flip and crisp for another 2–3 minutes. Repeat with remaining beef. Tip: Crisping the beef adds a delicious texture contrast.
10. Warm the 6 flour tortillas according to package directions, typically 30 seconds in a microwave or 15 seconds per side in a dry skillet.
11. Assemble burritos: Divide the crisped beef among the tortillas. Top each with shredded Monterey Jack cheese and chopped fresh cilantro. Squeeze a lime wedge over each.
12. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling.
Delightfully tender and crisped, this beef boasts deep, smoky flavors from the slow cook and sear. The juicy shreds pair perfectly with the melty cheese and bright cilantro-lime finish. For a fun twist, serve the burritos sliced in half with extra lime wedges and a side of Mexican rice for dipping.
Machaca and Potato Stuffed Peppers
Whip up a Tex-Mex twist that’s perfect for meal prep or a festive dinner. Machaca and Potato Stuffed Peppers combine shredded beef, crispy potatoes, and melty cheese inside vibrant bell peppers. Get ready for a flavor-packed, hands-on dish that’s as fun to make as it is to eat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 large bell peppers (any color)
– 1 tablespoon olive oil
– 1 cup diced yellow onion
– 2 cloves garlic, minced
– 1 pound cooked machaca (shredded beef)
– 2 cups diced russet potatoes
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup beef broth
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish just large enough to hold them snugly.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add diced onion and cook, stirring frequently, until translucent and lightly browned, about 5-7 minutes.
6. Add minced garlic and cook for 30 seconds until fragrant.
7. Stir in diced potatoes and cook, stirring occasionally, until they begin to soften and turn golden, about 8-10 minutes.
8. Add machaca, cumin, chili powder, salt, and black pepper to the skillet, mixing thoroughly to combine.
9. Pour in beef broth, bring to a simmer, and cook until the liquid is mostly absorbed, about 3-4 minutes.
10. Remove the skillet from heat and stir in half of the shredded cheese and all of the chopped cilantro.
11. Spoon the machaca and potato mixture evenly into the prepared bell peppers, packing it down lightly.
12. Top each pepper with the remaining shredded cheese.
13. Pour 1/4 cup of water into the bottom of the baking dish around the peppers to create steam.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is bubbly and lightly browned.
16. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Vibrant peppers become tender vessels for the savory, spiced filling, with crispy potato bits adding delightful texture. Serve them straight from the oven, garnished with extra cilantro or a dollop of sour cream for a creamy contrast. These stuffed peppers reheat beautifully, making them ideal for next-day lunches or a quick weeknight dinner.
Machaca-Beef Chimichangas with Green Sauce
Sizzle up your weeknight dinner game with these crispy, flavor-packed Machaca-Beef Chimichangas. Shredded beef gets a smoky, spicy makeover, wrapped tight, and fried to golden perfection. Drench them in a zesty green sauce for a restaurant-worthy meal at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb beef chuck roast
– 1 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 cup beef broth
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– 1 avocado, pitted and peeled
– 1/2 cup sour cream
– 1/4 cup fresh cilantro leaves
– 1 lime, juiced
– Vegetable oil for frying
Instructions
1. Season the beef chuck roast with salt and pepper on all sides.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef for 4 minutes per side until deeply browned.
4. Reduce heat to low, add 1/2 cup beef broth, cover, and simmer for 1.5 hours until the beef shreds easily with a fork.
5. Remove the beef from the skillet, let it cool slightly, and shred it using two forks.
6. In the same skillet over medium heat, sauté the diced onion for 5 minutes until translucent.
7. Add the minced garlic and diced jalapeño, cooking for 2 more minutes until fragrant.
8. Stir in the ground cumin and smoked paprika, toasting for 30 seconds to release their oils.
9. Return the shredded beef to the skillet, mixing well to combine with the spices.
10. Lay out the flour tortillas on a clean surface.
11. Divide the beef mixture evenly among the tortillas, placing it in the center of each.
12. Sprinkle 1/4 cup shredded Monterey Jack cheese over the beef on each tortilla.
13. Fold the sides of each tortilla inward, then roll tightly from the bottom to form a burrito shape, securing with toothpicks if needed.
14. Heat vegetable oil in a deep skillet to 350°F, using a thermometer to ensure accuracy.
15. Fry each chimichanga for 3-4 minutes per side until golden brown and crispy, working in batches to avoid overcrowding.
16. Transfer the fried chimichangas to a paper towel-lined plate to drain excess oil.
17. In a blender, combine the avocado, sour cream, cilantro leaves, and lime juice.
18. Blend on high speed for 1 minute until smooth and creamy, adding a splash of water if too thick.
19. Serve the chimichangas immediately, drizzled generously with the green sauce.
Perfectly crispy on the outside with tender, smoky beef inside, these chimichangas deliver a satisfying crunch in every bite. The creamy green sauce adds a cool, tangy contrast that balances the heat. Try serving them with extra lime wedges and a side of Mexican rice for a complete fiesta plate.
Machaca Flautas with Guacamole
Viral-worthy and flavor-packed, these Machaca Flautas deliver crispy perfection. Shredded beef gets a smoky chipotle kick, rolled tight and fried golden. Dunk them in creamy guacamole for the ultimate crunch-and-cream combo.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak
– 1 tbsp vegetable oil
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1/4 cup chipotle peppers in adobo sauce, chopped
– 1 tsp ground cumin
– 1/2 tsp salt
– 12 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 2 cups vegetable oil for frying
– 2 ripe avocados
– 1/4 cup diced red onion
– 1 lime, juiced
– 1/4 cup chopped cilantro
– 1/2 tsp salt
Instructions
1. Preheat oven to 350°F.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
3. Sear flank steak for 4 minutes per side until browned.
4. Transfer steak to a baking dish and bake for 15 minutes until tender.
5. Shred the baked steak using two forks.
6. In the same skillet, sauté diced white onion for 3 minutes until translucent.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Stir in shredded beef, chopped chipotle peppers, cumin, and 1/2 tsp salt.
9. Cook mixture for 5 minutes, stirring occasionally.
10. Warm corn tortillas in a dry skillet for 15 seconds each to make them pliable.
11. Place 2 tbsp beef mixture and 1 tbsp Monterey Jack cheese in the center of each tortilla.
12. Roll tortillas tightly into cylinders and secure with toothpicks.
13. Heat 2 cups vegetable oil in a deep pot to 375°F.
14. Fry flautas in batches for 2-3 minutes until golden brown and crispy.
15. Drain on paper towels.
16. Mash avocados in a bowl until smooth.
17. Fold in diced red onion, lime juice, chopped cilantro, and 1/2 tsp salt.
18. Serve flautas immediately with guacamole on the side.
Delight in the contrast of shatteringly crisp tortillas against the tender, smoky beef filling. The cool, tangy guacamole cuts through the richness perfectly. For a fun twist, arrange them standing up in a glass for a dramatic centerpiece.
Baja-Style Machaca Fish Tacos
Just when you thought fish tacos couldn’t get better, Baja-Style Machaca enters the chat. This recipe transforms flaky white fish into a crispy, seasoned masterpiece. Get ready for a flavor explosion that’s about to go viral.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs white fish fillets (like cod or tilapia)
– 1 cup all-purpose flour
– 2 tsp chili powder
– 1 tsp ground cumin
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 2 large eggs
– 1/4 cup milk
– 1 cup panko breadcrumbs
– 1/2 cup vegetable oil
– 8 small corn tortillas
– 1 cup shredded cabbage
– 1/2 cup crema or sour cream
– 1 lime, cut into wedges
– 1/4 cup chopped fresh cilantro
Instructions
1. Pat the 1.5 lbs white fish fillets completely dry with paper towels. Cut them into 1-inch wide strips.
2. In a shallow bowl, whisk together 1 cup all-purpose flour, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. In a second shallow bowl, whisk 2 large eggs with 1/4 cup milk until fully combined.
4. Place 1 cup panko breadcrumbs in a third shallow bowl.
5. Dredge each fish strip first in the seasoned flour mixture, shaking off any excess. Tip: Use one hand for dry ingredients and one for wet to keep your fingers clean.
6. Dip the floured strip into the egg mixture, letting any excess drip off.
7. Press the strip firmly into the panko breadcrumbs, coating all sides evenly. Tip: Press gently to help the breadcrumbs adhere for maximum crispiness.
8. Place the breaded strips on a wire rack or plate. Repeat with all remaining fish strips.
9. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
10. Carefully add breaded fish strips to the hot oil in a single layer, working in batches to avoid overcrowding.
11. Fry for 3-4 minutes per side, or until the coating is golden brown and crispy, and the fish is opaque and flakes easily with a fork.
12. Transfer the cooked fish to a paper towel-lined plate to drain. Repeat with remaining batches.
13. Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
14. Assemble each taco by placing a few strips of fried fish on a warm tortilla.
15. Top each taco with shredded cabbage, a drizzle of crema or sour cream, a squeeze of fresh lime juice from the wedges, and a sprinkle of chopped fresh cilantro. Tip: Serve immediately while the fish is hot and crispy for the best texture.
Melt-in-your-mouth fish meets a satisfying, crunchy panko crust in every bite. The tangy crema and fresh lime cut through the richness, while the cabbage adds a necessary crunch. For a next-level twist, serve these tacos with a spicy mango salsa or pickled red onions on the side.
Machaca and Cheese Empanadas
Unwrap your next obsession: Machaca and Cheese Empanadas. These flaky pockets pack a savory punch of shredded beef and gooey cheese. Get ready to bake, share, and devour.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb flank steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 1/2 cup diced white onion
– 1 jalapeño, seeded and minced
– 2 cloves garlic, minced
– 1/2 cup beef broth
– 1 cup shredded Monterey Jack cheese
– 12 empanada discs (6-inch diameter)
– 1 large egg, beaten
Instructions
1. Season 1 lb flank steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 4-5 minutes per side until deeply browned and internal temperature reaches 135°F for medium-rare.
4. Transfer the steak to a cutting board and let it rest for 10 minutes to retain juices.
5. In the same skillet, add 1/2 cup diced white onion and 1 minced jalapeño; sauté for 3-4 minutes until softened.
6. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
7. Pour in 1/2 cup beef broth, scraping up any browned bits from the pan, and simmer for 2 minutes to reduce slightly.
8. Shred the rested steak using two forks, then mix it into the skillet with the vegetables and broth.
9. Let the machaca filling cool completely to room temperature, about 15 minutes, to prevent soggy dough.
10. Preheat your oven to 400°F and line a baking sheet with parchment paper.
11. Place 12 empanada discs on a clean surface and spoon 2 tbsp of the cooled filling into the center of each.
12. Top each with 1 heaping tbsp of 1 cup shredded Monterey Jack cheese.
13. Brush the edges of the discs with 1 large beaten egg to help seal them.
14. Fold each disc over the filling to form a half-moon, press the edges firmly, and crimp with a fork to seal tightly.
15. Arrange the empanadas on the prepared baking sheet and brush the tops lightly with the remaining beaten egg.
16. Bake at 400°F for 18-20 minutes until the pastry is golden brown and flaky.
17. Cool on the baking sheet for 5 minutes before serving to set the filling.
Crunch into golden, buttery pastry that gives way to tender, shredded beef simmered with onions and jalapeños. The melted Monterey Jack cheese adds a creamy, tangy pull in every bite. Serve them warm with a side of salsa verde for dipping or crumble them over a crisp salad for a hearty twist.
Machaca-Stuffed Poblano Peppers
Melt your cheese-loving heart with these Machaca-Stuffed Poblano Peppers. We’re taking tender, smoky shredded beef and packing it into charred peppers for a fiesta in every bite. Get ready for a flavor explosion that’s easier than it looks.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 large poblano peppers
– 1 tablespoon olive oil
– 1/2 cup diced yellow onion
– 2 cloves garlic, minced
– 1 pound cooked, shredded beef (machaca)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1 cup shredded Monterey Jack cheese
– 1/2 cup tomato sauce
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Place the poblano peppers directly on the stovetop grates over a high flame. Char the skins, turning with tongs every 30 seconds, until blackened and blistered on all sides—this should take about 4-5 minutes total.
3. Immediately transfer the charred peppers to a bowl and cover tightly with plastic wrap for 10 minutes; the steam will loosen the skins for easy peeling.
4. While the peppers steam, heat the olive oil in a large skillet over medium heat for 1 minute.
5. Add the diced yellow onion to the skillet and cook, stirring frequently, for 5 minutes until translucent and soft.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Add the shredded beef, ground cumin, smoked paprika, and black pepper to the skillet. Cook, stirring to combine, for 3 minutes until heated through. Tip: If your machaca seems dry, add a tablespoon of water to the skillet to keep it moist.
8. Remove the skillet from the heat and stir in 1/2 cup of the shredded Monterey Jack cheese until melted and combined.
9. Carefully peel the blackened skins off the steamed poblano peppers. Make a lengthwise slit down one side of each pepper and remove the seeds and membranes, keeping the stem intact.
10. Evenly divide the beef and cheese mixture among the four prepared peppers, stuffing them firmly. Tip: Use a spoon to pack the filling tightly to prevent it from spilling out during baking.
11. Arrange the stuffed peppers in a single layer in a 9×13 inch baking dish.
12. Pour the tomato sauce evenly over and around the peppers in the baking dish.
13. Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese over the top of the peppers.
14. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown and the peppers are tender when pierced with a fork.
15. Remove the baking dish from the oven and let the peppers rest for 5 minutes before serving. Tip: Resting allows the filling to set slightly, making them easier to handle.
16. Garnish the stuffed peppers with the chopped fresh cilantro.
Oozing with melted cheese and savory machaca, these peppers deliver a perfect contrast of tender filling and slightly crisp, roasted skin. Serve them straight from the baking dish with extra sauce for dipping, or slice them into rings for a stunning appetizer presentation.
Machaca Beef and Bean Enchiladas
Savor the ultimate comfort food hack: Machaca Beef and Bean Enchiladas. Shredded beef gets a smoky, tender braise, then gets rolled into tortillas with creamy beans and melty cheese. Bake until bubbly for a hands-off dinner that’s pure magic.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
– 2 lbs beef chuck roast
– 1 tbsp vegetable oil
– 1 large white onion, diced
– 4 cloves garlic, minced
– 2 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp dried oregano
– 12 (6-inch) corn tortillas
– 1 (15 oz) can refried beans
– 3 cups shredded Monterey Jack cheese
– 1 (28 oz) can red enchilada sauce
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 325°F.
2. Pat the beef chuck roast completely dry with paper towels.
3. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the beef roast for 4-5 minutes per side until deeply browned.
5. Transfer the seared beef to a plate.
6. Add the diced onion to the pot and cook for 5 minutes until softened.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
9. Stir in the diced tomatoes, chili powder, cumin, and oregano.
10. Return the beef to the pot, ensuring it’s mostly submerged in liquid.
11. Cover the pot and transfer it to the preheated oven.
12. Braise for 2 hours until the beef shreds easily with a fork.
13. Remove the pot from the oven and increase the oven temperature to 375°F.
14. Transfer the beef to a cutting board and use two forks to shred it completely.
15. Mix the shredded beef with 1 cup of the cooking liquid from the pot.
16. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable.
17. Spread 2 tablespoons of refried beans down the center of each tortilla.
18. Top the beans with 1/4 cup of the shredded beef mixture and 2 tablespoons of shredded cheese.
19. Roll each tortilla tightly and place seam-side down in a 9×13 inch baking dish.
20. Pour the red enchilada sauce evenly over all the rolled tortillas.
21. Sprinkle the remaining shredded cheese evenly over the top.
22. Bake at 375°F for 25 minutes until the cheese is melted and the sauce is bubbling at the edges.
23. Remove from the oven and let rest for 10 minutes before serving.
24. Garnish with chopped fresh cilantro.
Achieve that perfect pull-apart texture with the long, slow braise. The smoky beef and creamy beans create a rich, savory filling, balanced by the tangy enchilada sauce. Serve them straight from the baking dish for a family-style feast, or plate individually with a crisp side salad.
Machaca Breakfast Chilaquiles
Viral breakfast dreams just got a major upgrade. This Machaca Breakfast Chilaquiles recipe delivers a savory, protein-packed punch that will redefine your morning routine. Get ready to level up your brunch game.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 lb flank steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 medium white onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can fire-roasted diced tomatoes
– 1 (4 oz) can diced green chiles
– 8 corn tortillas, cut into triangles
– 4 large eggs
– 1/2 cup crumbled queso fresco
– 1/4 cup chopped fresh cilantro
– 1 avocado, sliced
Instructions
1. Pat the 1 lb flank steak completely dry with paper towels.
2. Season the steak evenly on both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Sear the steak for 4-5 minutes per side until a deep brown crust forms.
5. Transfer the steak to a plate to rest for 10 minutes, then shred it finely with two forks.
6. In the same skillet over medium heat, add the diced 1 medium white onion and cook for 4-5 minutes until translucent.
7. Add the 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Stir in the 1 can fire-roasted diced tomatoes and 1 can diced green chiles, scraping up any browned bits from the pan.
9. Simmer the sauce for 8-10 minutes until slightly thickened.
10. Add the 8 corn tortilla triangles to the sauce, gently folding to coat.
11. Cook the tortillas in the sauce for 3-4 minutes until they just begin to soften but still retain some bite.
12. Create 4 small wells in the chilaquiles mixture and crack 1 large egg into each well.
13. Cover the skillet and cook for 5-7 minutes until the egg whites are fully set and the yolks are still runny.
14. Remove the skillet from the heat and top evenly with 1/2 cup crumbled queso fresco.
15. Garnish with 1/4 cup chopped fresh cilantro and the sliced 1 avocado.
Every bite delivers a perfect contrast: crispy-edged tortillas soak up the smoky tomato-chile sauce, while the tender shredded machaca and runny egg yolk create a rich, savory harmony. For a next-level presentation, serve directly in the skillet with extra lime wedges and hot sauce on the side.
Smoky Machaca Beef Quesadillas
Zesty and smoky, this machaca beef quesadilla recipe delivers bold flavor with minimal effort. Shredded beef gets a deep char from the skillet, then gets wrapped in melty cheese and crispy tortillas. Grab your ingredients—this comes together fast for a crowd-pleasing meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1/2 cup beef broth
– 1 tbsp chipotle in adobo, minced
– 1 tsp ground cumin
– 8 (8-inch) flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream
– 1/2 cup salsa
Instructions
1. Pat the flank steak dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 4–5 minutes per side until a dark brown crust forms and the internal temperature reaches 135°F for medium-rare.
4. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
5. While the steak rests, add diced white onion to the same skillet and cook over medium heat for 3–4 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Pour in beef broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Add minced chipotle in adobo and ground cumin, then simmer for 2–3 minutes until the liquid reduces by half.
9. Shred the rested steak into thin strips using two forks, then toss it in the skillet mixture until fully coated.
10. Heat a clean skillet or griddle over medium heat and place one flour tortilla in it.
11. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of the tortilla.
12. Top the cheese with 1/2 cup of the machaca beef mixture and a sprinkle of chopped fresh cilantro.
13. Fold the tortilla over the filling and press down gently with a spatula.
14. Cook for 2–3 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.
15. Repeat steps 10–14 with the remaining tortillas and filling.
16. Slice each quesadilla into wedges and serve immediately with sour cream and salsa on the side.
These quesadillas boast a satisfying crunch from the tortilla that gives way to tender, smoky beef and gooey cheese. The chipotle adds a subtle heat that balances the richness, making them perfect for dipping into cool sour cream. Try serving them with a squeeze of lime or alongside a crisp cabbage slaw for extra texture.
Machaca and Egg Scramble with Salsa
Zap your morning routine with this bold Tex-Mex breakfast mashup. Shredded beef machaca gets scrambled with fluffy eggs, then drenched in a vibrant homemade salsa. It’s the protein-packed, flavor-bomb scramble you didn’t know you needed.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 tbsp vegetable oil
– 1/2 cup finely chopped yellow onion
– 1/2 cup finely chopped green bell pepper
– 1 cup shredded cooked beef machaca
– 4 large eggs
– 1/4 tsp kosher salt
– 1/4 tsp black pepper
– 1/2 cup diced Roma tomato
– 1/4 cup finely chopped white onion
– 1 tbsp chopped fresh cilantro
– 1 tbsp fresh lime juice
– 1/4 tsp salt
– 2 large flour tortillas
Instructions
1. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1/2 cup chopped yellow onion and 1/2 cup chopped green bell pepper to the skillet. Cook, stirring frequently, until vegetables are softened and onions are translucent, about 5 minutes.
3. Add 1 cup shredded beef machaca to the skillet. Cook, stirring constantly, until the machaca is heated through and slightly crispy at the edges, about 3 minutes. Tip: Using pre-cooked, shredded machaca saves major time while delivering deep, savory flavor.
4. Crack 4 large eggs into a small bowl. Whisk vigorously with 1/4 tsp kosher salt and 1/4 tsp black pepper until uniform and slightly frothy.
5. Reduce skillet heat to medium. Pour the whisked egg mixture evenly over the machaca and vegetables in the skillet.
6. Let the eggs sit undisturbed for 30 seconds to set the bottom. Then, using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges.
7. Continue pushing and folding until eggs are softly set and no visible liquid egg remains, about 2-3 minutes total. Tip: Remove the scramble from heat just before it looks fully done; residual heat will finish the cooking for perfectly tender eggs.
8. While the scramble cooks, make the salsa. In a medium bowl, combine 1/2 cup diced Roma tomato, 1/4 cup chopped white onion, 1 tbsp chopped cilantro, 1 tbsp lime juice, and 1/4 tsp salt. Stir gently to combine.
9. Warm 2 large flour tortillas directly over a medium gas flame for 15-20 seconds per side, or in a dry skillet over medium heat for 30 seconds per side, until pliable and lightly charred. Tip: Charring the tortillas over an open flame adds a subtle smokiness that complements the rich scramble.
10. Divide the finished machaca and egg scramble between the two warmed tortillas.
11. Top each scramble generously with the fresh tomato salsa.
Packed with contrasting textures, the dish offers tender, fluffy eggs against the hearty shreds of savory beef. The bright, acidic salsa cuts through the richness beautifully. Serve it folded into the warm tortilla for a handheld feast, or plate it with crispy hash browns for a full diner-style breakfast.
Machaca Carne Asada Nachos
Kick off your fiesta with these loaded Machaca Carne Asada Nachos—a crispy, cheesy, meaty masterpiece that’s perfect for game day or a casual gathering. We’re layering tender shredded beef, melty cheese, and fresh toppings for a crowd-pleaser that disappears fast. Get ready to assemble and devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak
– 1 tbsp olive oil
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bag (10 oz) tortilla chips
– 2 cups shredded Monterey Jack cheese
– 1/2 cup diced red onion
– 1/2 cup chopped cilantro
– 1/2 cup sour cream
– 1/4 cup sliced jalapeños
Instructions
1. Preheat your oven to 400°F.
2. Rub the flank steak with olive oil, chili powder, cumin, salt, and black pepper.
3. Heat a skillet over medium-high heat and sear the steak for 4-5 minutes per side until browned.
4. Transfer the steak to a baking sheet and bake in the preheated oven for 10 minutes for medium doneness.
5. Remove the steak from the oven and let it rest for 5 minutes to retain juices.
6. Shred the steak using two forks into thin strips.
7. Arrange the tortilla chips in a single layer on a large baking sheet.
8. Sprinkle half of the shredded Monterey Jack cheese evenly over the chips.
9. Top with the shredded steak and remaining cheese.
10. Bake in the preheated oven at 400°F for 5-7 minutes until the cheese is fully melted and bubbly.
11. Remove from the oven and immediately top with diced red onion, chopped cilantro, and sliced jalapeños.
12. Dollop sour cream over the nachos.
Dive into these nachos for a crunch that gives way to juicy, spiced beef and gooey cheese. The fresh cilantro and jalapeños add a bright, spicy kick, making them irresistible—serve them straight from the baking sheet for a fun, shareable centerpiece.
Machaca Beef Birria Tacos
Nailing that crave-worthy taco shop flavor at home just got easier. This Machaca Beef Birria mashup delivers tender shredded beef in a rich, spiced broth—perfect for dipping crispy tortillas. Get ready to assemble the ultimate taco Tuesday.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch cubes
– 2 tbsp vegetable oil
– 1 large white onion, roughly chopped
– 4 cloves garlic, minced
– 2 dried ancho chiles, stems and seeds removed
– 2 dried guajillo chiles, stems and seeds removed
– 4 cups beef broth
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 tsp ground cloves
– 1 bay leaf
– 1 tbsp apple cider vinegar
– Salt to taste
– 12 corn tortillas
– 1 cup queso fresco, crumbled
– 1/2 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat 3 lbs beef chuck roast cubes dry with paper towels and season generously with salt.
3. Sear beef cubes in the hot oil until deeply browned on all sides, about 8-10 minutes total. Work in batches to avoid overcrowding.
4. Remove seared beef and set aside. Add 1 chopped white onion to the pot and cook until softened, about 5 minutes.
5. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
6. Toast 2 dried ancho chiles and 2 dried guajillo chiles in a dry skillet over medium heat for 30 seconds per side until pliable and aromatic.
7. Transfer toasted chiles to a blender with 1 cup of the 4 cups beef broth. Blend on high until completely smooth, about 1 minute.
8. Pour chile puree into the Dutch oven with the onions. Add 1 tbsp ground cumin, 2 tsp dried oregano, 1 tsp ground cloves, and 1 bay leaf. Cook for 2 minutes, stirring constantly.
9. Return seared beef and any accumulated juices to the pot. Pour in remaining 3 cups beef broth and 1 tbsp apple cider vinegar.
10. Bring mixture to a boil, then immediately reduce heat to low. Cover and simmer for 3 hours until beef is fork-tender.
11. Remove beef from broth and shred using two forks. Skim excess fat from the broth and season with salt to taste.
12. Heat a separate skillet over medium-high heat. Dip 12 corn tortillas one at a time into the warm broth for 3 seconds each.
13. Cook each dipped tortilla in the dry skillet for 45-60 seconds per side until crispy and lightly charred.
14. Fill each crispy tortilla with shredded beef. Top with crumbled queso fresco and chopped cilantro.
15. Serve immediately with lime wedges and small bowls of the warm broth for dipping.
Unbelievably tender beef shreds apart effortlessly, soaked in a complex, slightly smoky broth that clings to every crispy tortilla edge. The contrast of cool queso fresco and bright cilantro cuts through the richness perfectly. For a next-level move, use the leftover broth as a base for a hearty birria ramen the next day.
Machaca and Avocado Tostadas
Ready to transform your lunch game? These Machaca and Avocado Tostadas deliver a flavor explosion in minutes. Shredded beef, creamy avocado, and crispy tortillas create the ultimate handheld feast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb flank steak
– 1 tsp salt
– 1/2 tsp black pepper
– 1 tbsp vegetable oil
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1 jalapeño, seeded and diced
– 1/4 cup beef broth
– 4 corn tortillas
– 1 avocado, sliced
– 1/4 cup crumbled queso fresco
– 2 tbsp chopped cilantro
– 1 lime, cut into wedges
Instructions
1. Season the flank steak evenly with salt and black pepper on both sides.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 4-5 minutes per side until deeply browned and internal temperature reaches 135°F for medium-rare.
4. Transfer the steak to a cutting board and let it rest for 10 minutes to retain juices.
5. In the same skillet, add diced white onion and cook for 3-4 minutes until translucent.
6. Add minced garlic and diced jalapeño, cooking for 1 minute until fragrant.
7. Pour in beef broth, scraping up any browned bits from the pan for extra flavor.
8. Shred the rested steak thinly against the grain using two forks.
9. Combine the shredded steak with the onion mixture in the skillet, stirring over low heat for 2 minutes.
10. Heat a separate dry skillet over medium heat and toast each corn tortilla for 1-2 minutes per side until crisp and lightly charred.
11. Divide the machaca mixture evenly among the toasted tortillas.
12. Top each tostada with sliced avocado, crumbled queso fresco, and chopped cilantro.
13. Serve immediately with lime wedges on the side for squeezing.
Buttery avocado melts into the savory, shredded beef, while the crispy tortilla adds a satisfying crunch. For a brunch twist, top with a fried egg, or drizzle with hot sauce to kick up the heat.
Machaca Picadillo Stuffed Bell Peppers
A vibrant twist on stuffed peppers that’s bursting with bold, savory flavor—this Machaca Picadillo filling is a game-changer. Get ready to impress with minimal effort and maximum taste.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large bell peppers (any color)
– 1 tablespoon olive oil
– 1 pound ground beef (80/20)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup beef broth
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked white rice
– 1 cup shredded Monterey Jack cheese
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Arrange the hollowed peppers upright in a 9×13-inch baking dish.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the ground beef and cook for 5-7 minutes, breaking it up with a spoon until no pink remains.
6. Add the diced onion and minced garlic to the skillet; cook for 3-4 minutes until the onion is translucent.
7. Stir in the diced tomatoes with their juices, beef broth, ground cumin, chili powder, dried oregano, salt, and black pepper.
8. Bring the mixture to a simmer, then reduce heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until slightly thickened.
9. Remove the skillet from heat and stir in the cooked white rice until fully combined.
10. Spoon the machaca picadillo mixture evenly into each prepared bell pepper, packing it down gently.
11. Top each stuffed pepper with shredded Monterey Jack cheese, dividing it evenly.
12. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
13. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown and the peppers are tender when pierced with a fork.
14. Let the stuffed peppers rest for 5 minutes before serving to allow the filling to set.
Here’s the magic: the peppers soften into sweet, tender vessels while the filling stays juicy with a hearty, spiced texture. For a fun twist, slice them into rings and serve over a bed of crisp greens for a deconstructed salad version.
Machaca Beef and Rice Stuffed Zucchini
Grab your skillet—this isn’t your average stuffed veggie. We’re loading tender zucchini with savory machaca beef and fluffy rice for a protein-packed, flavor-bomb dinner that eats like a meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 4 medium zucchini
– 1 tablespoon olive oil
– 1 pound flank steak, thinly sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon cumin
– 1/2 teaspoon chili powder
– 1/2 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Slice each zucchini in half lengthwise.
3. Use a spoon to scoop out the centers, leaving a 1/4-inch thick shell. (Tip: Save the scooped zucchini flesh for the filling to reduce waste.)
4. Arrange the zucchini halves cut-side up on a baking sheet.
5. Brush the insides lightly with 1/2 tablespoon of the olive oil.
6. Bake the zucchini shells for 10 minutes to soften slightly.
7. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat.
8. Add the thinly sliced flank steak to the skillet.
9. Season the steak with the salt, black pepper, cumin, and chili powder.
10. Cook the steak for 5-7 minutes, stirring occasionally, until browned and cooked through.
11. Transfer the cooked steak to a plate.
12. In the same skillet, add the diced onion.
13. Cook the onion for 3-4 minutes until softened.
14. Add the minced garlic and cook for 1 more minute.
15. Chop the reserved scooped zucchini flesh and add it to the skillet.
16. Cook the zucchini flesh for 2-3 minutes until tender.
17. Return the cooked steak to the skillet.
18. Add the cooked white rice to the skillet and stir to combine everything. (Tip: Let the filling cool for a few minutes before stuffing to prevent the zucchini from getting soggy.)
19. Remove the pre-baked zucchini shells from the oven.
20. Evenly divide the beef and rice mixture among the zucchini shells, packing it in.
21. Top each stuffed zucchini with the shredded Monterey Jack cheese.
22. Bake the stuffed zucchini at 375°F for 15-20 minutes, until the cheese is melted and bubbly and the zucchini is fork-tender. (Tip: For extra browning, broil for the final 1-2 minutes, watching closely.)
23. Remove the baking sheet from the oven.
24. Sprinkle the chopped fresh cilantro over the top.
You’ll love the contrast of the tender zucchini boat with the hearty, spiced beef and rice filling. The melted cheese adds a creamy pull, while the fresh cilantro gives a bright finish. Serve it straight from the baking sheet for a fun, hands-on family meal, or slice it into rounds for an impressive appetizer.
Machaca Tacos Dorados with Chile de Árbol
A crispy, spicy, and savory taco that’s perfect for your next Taco Tuesday. Machaca—shredded beef—gets a fiery kick from chile de árbol, all wrapped in a golden-fried tortilla. Get ready for a flavor explosion that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb beef chuck roast
– 2 tbsp vegetable oil
– 1/2 cup beef broth
– 1/2 onion, diced
– 2 garlic cloves, minced
– 4 dried chile de árbol peppers, stems removed
– 1 tsp ground cumin
– 1 tsp salt
– 8 corn tortillas
– 1 cup vegetable oil for frying
– 1/2 cup shredded lettuce
– 1/4 cup crumbled queso fresco
– 1/4 cup salsa
Instructions
1. Place the beef chuck roast in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 1.5 hours until tender.
2. Remove the beef from the pot, let it cool for 10 minutes, then shred it finely with two forks.
3. Heat 2 tbsp vegetable oil in a skillet over medium heat. Add the diced onion and cook for 5 minutes until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Toast the dried chile de árbol peppers in the skillet for 30 seconds, then remove and grind them into a powder using a spice grinder.
6. Add the shredded beef, ground chile de árbol, ground cumin, and salt to the skillet. Cook for 3 minutes, stirring constantly.
7. Pour in the beef broth and simmer for 10 minutes until the liquid is absorbed. Tip: For extra flavor, use the broth from boiling the beef.
8. Heat 1 cup vegetable oil in a separate skillet to 350°F. Test the oil by dropping a small piece of tortilla—it should sizzle immediately.
9. Place 2 tbsp of the beef mixture in the center of a corn tortilla. Fold the tortilla in half and press the edges to seal.
10. Carefully place the taco in the hot oil and fry for 2-3 minutes per side until golden brown and crispy. Tip: Fry in batches to avoid overcrowding and ensure even cooking.
11. Remove the taco with tongs and drain on a paper towel-lined plate. Repeat with remaining tortillas and filling.
12. Top each taco with shredded lettuce, crumbled queso fresco, and salsa. Tip: Serve immediately while the tacos are hot and crispy for the best texture.
You’ll love the crunch of the fried tortilla against the tender, spicy machaca filling. The chile de árbol adds a smoky heat that pairs perfectly with the cool lettuce and tangy queso fresco. Try serving these with a side of Mexican rice or a fresh avocado salad for a complete meal.
Machaca Verde Tamales
Tired of boring holiday leftovers? Transform them into these vibrant Machaca Verde Tamales. Shredded beef gets a zesty green salsa makeover, all wrapped in a fluffy masa blanket for a handheld fiesta.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs beef chuck roast
– 1 tbsp vegetable oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup tomatillos, husked and rinsed
– 2 serrano peppers, stems removed
– 1/2 cup fresh cilantro
– 1/4 cup white onion, chopped
– 2 cloves garlic
– 4 cups masa harina
– 2 1/2 cups warm chicken broth
– 1 cup lard or vegetable shortening
– 1 tsp baking powder
– 24 dried corn husks, soaked in warm water for 30 minutes
Instructions
1. Preheat your oven to 325°F.
2. Season the 2 lbs beef chuck roast with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat.
4. Sear the beef on all sides until deeply browned, about 4-5 minutes per side.
5. Add enough water to the pot to cover the beef halfway.
6. Cover the pot and braise in the preheated 325°F oven for 2 hours, or until the beef shreds easily with a fork.
7. While the beef cooks, place 1 cup tomatillos, 2 serrano peppers, 1/2 cup cilantro, 1/4 cup white onion, and 2 cloves garlic in a blender.
8. Blend the ingredients on high until a smooth, vibrant green salsa forms.
9. Remove the cooked beef from the pot, reserving 1/4 cup of the braising liquid.
10. Shred the beef completely using two forks.
11. Combine the shredded beef, green salsa, and the reserved 1/4 cup braising liquid in a bowl. Set this machaca verde filling aside.
12. In a large stand mixer bowl, beat 1 cup lard on medium speed until light and fluffy, about 3 minutes.
13. Gradually add 4 cups masa harina and 1 tsp baking powder to the beaten lard.
14. Slowly pour in 2 1/2 cups warm chicken broth with the mixer on low, mixing just until a soft, pliable dough forms. Tip: The dough should feel like soft play-dough; if it’s crumbly, add more broth one tablespoon at a time.
15. Drain the 24 soaked corn husks and pat them dry with a towel.
16. Spread about 1/4 cup of the masa dough onto the smooth side of a corn husk, leaving a 1-inch border at the top and sides.
17. Place 2 tablespoons of the machaca verde filling down the center of the masa.
18. Fold the sides of the husk inward to encase the filling, then fold the bottom up. Tip: Don’t roll it too tightly, as the masa needs room to expand during steaming.
19. Repeat steps 16-18 until all filling and dough are used.
20. Arrange the tamales upright in a steamer basket, open-end up.
21. Steam the tamales over boiling water for 60-75 minutes. Tip: The tamales are done when the husk pulls away cleanly from the masa.
22. Let the tamales rest for 10 minutes before serving.
You’ll love the contrast of the tender, citrusy shredded beef against the soft, steamy masa. Serve them straight from the steamer with a drizzle of crema for a creamy finish, or crumble them over a bowl of cheesy grits the next day.
Machaca Beef Sopes with Refried Beans
Punch up your dinner game with these loaded Machaca Beef Sopes. Shredded beef gets a smoky char, piled onto crispy masa boats with creamy refried beans. It’s a handheld fiesta packed with flavor and texture.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast
– 1 tbsp vegetable oil
– 1 white onion, diced
– 4 garlic cloves, minced
– 2 cups beef broth
– 2 dried ancho chiles, stemmed and seeded
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups masa harina
– 1 1/2 cups warm water
– 1/4 cup vegetable oil for frying
– 1 (16 oz) can refried beans
– 1 cup crumbled queso fresco
– 1/2 cup chopped cilantro
– 1 lime, cut into wedges
Instructions
1. Pat the 2 lbs beef chuck roast dry with paper towels. 2. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. 3. Sear the beef roast for 4-5 minutes per side until deeply browned. 4. Remove the beef and set aside. 5. Add the diced white onion to the pot and cook for 5 minutes until softened. 6. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. 7. Return the beef to the pot. 8. Pour in 2 cups beef broth. 9. Add 2 stemmed and seeded dried ancho chiles, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. 10. Bring to a simmer, then cover and reduce heat to low. 11. Braise for 2 hours until the beef shreds easily with a fork. 12. Remove the beef and shred it using two forks. 13. Return the shredded beef to the pot and cook uncovered for 10 minutes to reduce the sauce. 14. While the beef cooks, combine 2 cups masa harina and 1 1/2 cups warm water in a bowl to form a dough. 15. Divide the dough into 12 equal balls. 16. Press each ball into a 3-inch round, 1/4-inch thick disc. 17. Heat 1/4 cup vegetable oil in a skillet over medium heat to 350°F. 18. Fry each masa disc for 2-3 minutes per side until golden and crisp. 19. Immediately pinch the edges to form a rim, creating a sope shell. 20. Warm the 16 oz can of refried beans in a saucepan over medium heat for 5 minutes, stirring occasionally. 21. Spread a layer of warm refried beans onto each sope shell. 22. Top with shredded machaca beef. 23. Garnish with 1 cup crumbled queso fresco and 1/2 cup chopped cilantro. 24. Serve immediately with lime wedges on the side.
The crispy masa shell gives way to tender, smoky beef and creamy beans, creating a perfect textural contrast. Serve them immediately for maximum crunch, or let guests build their own with extra lime and hot sauce.
Summary
Bold flavors await in these 20 spicy machaca recipes! We hope this roundup inspires you to bring some fiery, savory excitement to your kitchen. Pick a recipe that calls to you, give it a try, and let us know your favorite in the comments below. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these delicious dishes. Happy cooking!
