Ingredients for Beef Machaca Taco Filling
- Worcestershire Sauce
- 1/2 cup fresh lime juice
- 1 teaspoon garlic powder
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2 tablespoons vegetable oil
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 large sweet onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- Fresh Jalapeno Pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon dried oregano
- Tabasco Sauce
- Salt and pepper, to taste
- 2 lbs beef sirloin, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/2 teaspoon cayenne pepper (optional), plus more to taste
- 1/2 cup fresh cilantro, chopped
- warm tortillas, for serving
- cheese, for topping
- salsa, for topping
- lettuce, for topping
- guacamole, for topping
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How to Make Beef Machaca Taco Filling
- **Marinate the Beef:** In a large bowl, whisk together 1/2 cup lime juice, 1/4 cup olive oil, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 lbs beef sirloin, cut into 1-inch cubes, ensuring each piece is evenly coated. Cover and refrigerate overnight (or for at least 4 hours).
- **Sear the Beef:** Drain the marinated beef thoroughly. Let it sit at room temperature for 30 minutes. Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches, ensuring a rich brown crust forms on all sides. Remove the seared beef and set aside.
- **Sauté Aromatics:** Add 1 large onion, chopped, and 1 bell pepper (any color), chopped, to the pot. Sauté for 5 minutes until softened. Add 4 cloves garlic, minced, and sauté for another minute until fragrant.
- **Simmer the Machaca:** Return the seared beef to the pot. Add 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup beef broth, and 1/2 cup chopped cilantro. Bring to a boil, scraping up any browned bits from the bottom. Reduce heat to low, cover, and simmer for 2 hours, or until the beef is incredibly tender and easily shreds.
- **Shred and Reduce:** Remove the beef from the pot and shred using two forks. Return the shredded beef to the pot. Increase heat to medium and simmer uncovered, allowing the sauce to thicken and reduce for about 15-20 minutes, or until it reaches your desired consistency.
- **Season and Serve:** Season with additional salt, pepper, and cayenne pepper to taste. Serve your delicious Beef Machaca in warm tortillas with your favorite toppings like cheese, salsa, lettuce, and guacamole.
- **Freezing for Later:** Portion the leftover machaca into freezer-safe bags for future use. Freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
20g
Fat
72g
Carbs
3g
