This is a great machaca recipe, I made 3 different recipes with one batch! It starts off with a big batch of shredded beef (4lbs.) simmered slow until it starts to fall apart. It’s soooo tender and juicy, your gonna love it! Then we kick it up by adding sliced onions and Anaheim chili’s to give even more great flavor and texture. After the meat reaches perfection I made 3 different San Diego taco shop style recipes out of it. If you’re going to have friends and/or family over you’ll definitely have enough to go around. You can also freeze some for a later time for a quick meal. So, lets get started.
2 1/2 teas. salt
1 teas. + 1/4 teas pepper
1 tbsp. + 1 teas onion powder
1 teas. garlic powder
1 really big onion (or 2 small ones) sliced
2-3 Anaheim chili’s (sliced)
1 tbsp. oil (vegetable or corn) optional
Cut the tops off your Anaheim chili’s. Slice them in half lengthwise and remove the seeds. Depending on the size of your chili’s, cut them in half or into thirds. You want strips about the same length as your onions.
Then cut them into strips like the onions, about 1/4in. thick. Place your prepped veggies on a plate or in a bowl, cover and set aside or refrigerate. We’ll get back to these later.
Next, trim the fat off of your chuck steak. Dice into big cubes, about 1 1/2-2 inch cubes. You’ll want them big so when it starts to break down you’ll still have nice chunks.
Add the salt, pepper, onion powder and garlic powder to a small bowl so it will be easy to add to the meat.
Preheat your pot to medium high heat. If you are using a non-stick pan you do not have to add the oil. If your pan is not non-stick you’ll want to add the oil to keep the meat from sticking to the bottom of the pot. Add your cubed meat to the hot pan along with your little bowl of seasoning.
Fry the meat stirring often until it has browned, about 10-15 minutes or so.
Pour in enough water to barely cover the meat, about 1/2 gallon or so.
Turn the heat to high and cover. Once the meat comes to a boil, back the heat off until you have a “hard simmer”. This means that the liquid is bubbling but not boiling over. You want to have it bubbling as hard as possible, covered, without it boiling over. Cook it for about 2-3 hours stirring occasionally.
Note: You want a very tight fitting lid because you don’t want the liquid to evaporate too quickly. If you notice the liquid evaporating fast you may need to add more water so keep this in mind.
After 2-3 hours poke the meat to see if it is starting to break up. If it is, remove the lid, turn the heat down “just a little” and keep simmering until most of the liquid has evaporated. If it is not breaking down yet just put the lid back on and continue simmering until it is breaking up.
The point here is to keep as much liquid in your pot until the meat starts to break up. Only at this point do you want to remove the lid and let the liquid evaporate. This will ensure your meat is extremely tender and falling apart. All together the meat will take about 3 1/2-4 hours. Keep monitoring your meat and stirring during the last hour.
Once the liquid has almost completely evaporated use a wood spoon to break the meat down. You don’t want to completely shred it with your spoon, just to the point where some of the meat is shredded but you still have some nice chunks. At this point the meat is ready for the next step, onions and chili’s… Yum!
Adding Your Chili’s And Onions To The Machaca (2 methods)
Method 1 (recommended)
Add your prepped veggies to the dry pan (if you’re using non-stick) and grill them until they’re just tender, about 2-4 minutes.
Method 2 (still very good)
Once your meat is done, simply stir the veggies into it. Keep the heat on low and cook until the veggies are tender. This will take about 5-7 minutes. (Be careful with this method. If you cook it too long the veggies will shrink down and turn into mush so be careful.)
Now For Some Recipes With This Meat!
I’ll break this down into an easy to use format. How you use it is up to you so here we go.
Recipe #1, Machaca Burritos
shredded beef mix
flour tortillas (large or small)
Method: Machaca Burritos
Leave it open and place in your microwave. Cook on high for about 45 sec. to a minute. Remove it and roll it up.
Or for mass production, wrap a bunch of tortillas in foil and place in a preheated 350 degree oven for about 8-10 minutes (10-12 tortillas).
Remove them, add your meat and roll them up.
Note: Be sure to keep your tortillas warm by keeping them wrapped in foil until you’re ready to roll the “next” burrito.
Or place your tortillas on a griddle and cook them for about 45 seconds to a minute per side.
Remove them, add the meat and roll them up.
You can also add any of your favorite Mexican toppings such as guacamole, pico de gallo, sour cream, lettuce, tomato, salsa, hot sauce or whatever you like. (You’ll want to add this before rolling it up)
Recipe #2 Machaca Tacos Dorados
shredded beef mix
hot sauce or salsa
oil (corn or veg. for frying)
Method: Tacos Dorados
Do not over cook them because they will crack when folding them into tacos.
Give them just enough time to make them pliable.
You do not want them crispy!
(I’m using a 9in. skillet with about 2 cups of oil.)
Remove them to a plate.
Continue until all of your tortillas are done.
Turn of the heat.
Using a pair of tongs carefully flip the whole stack over to allow for proper drainage.
Lay out a piece of foil or use a large plate for the next step here.
Place about 2 large spoonfuls of the beef mixture in a horizontal line just above the center of a tortilla.
Fold it in half and “sew” it up with 2 toothpicks. (refer to the picture above)
Place your taco on the foil or plate and continue until all of your tacos are done.
Turn the heat back on for the oil about 5 or so minutes before you’re ready to fry your tacos.
When the oil reaches 350 degrees again, “Gently” place them into the oil and fry for about 2-4 minutes a side, until crispy.
Remove them to a plate and remove the toothpicks.
Careful, they will be hot but the best time to remove the toothpicks is right after they come out of the oil.
If you let them cool off the toothpicks will be harder to remove.
Tip: Twist the toothpicks first as this will loosen them from the taco making them easier to pull out.
Also, when you’re “sewing” them up leave enough of the toothpick hanging out so you’ll be able to grab onto it when they come out of the fryer.
Next is to split them open and add your lettuce cheese and sauce.
As with recipe #1 you can add any other toppings you like
Recipe #3 Machaca Con Huevos Burritos (It’s like a steak and egg burrito)
flour tortillas (large or small)
eggs (2 for large tort. and 1 for small tort.)
salt for the eggs (optional and not really needed)
Method: Machaca Burrito Con Huevos
Again no need for oil if you are using non-stick.
Scramble your eggs in a bowl.
Add them to your skillet and cook them until they are about 2/3rds done.
Stir in your warm meat and cook until the eggs are done.
To make them into burritos just use the method(s) described in Recipe #1.
Important Note: If you are going to be making a bunch of burritos or tacos all at once you will want to set up an “assembly line” and have 2 or 3 people putting your stuff together.
Time becomes a factor when you are making many items all at once.
This is because you don’t want things to get cold.
Well there you have it, 3 recipes in 1!
I hope you’ll try all three, they’re all easy to make and you’ll definitely have enough meat to go around.
With my batch I used the big 14 inch tortillas. If you use those and “just” make the shredded beef burritos you’ll get around 10 to 12 BIG burritos. If you use the small tortillas (8in.) you’ll get around 25 to 30.
If you were to use “all” of the meat for Machaca burritos you’ll get around 15 or so BIG burritos or about 35 to 40 small ones.
If you use “all” of the meat to make tacos we’re looking at around 50.
So as you can see there is plenty of beef to make multiple recipes with the same batch of meat.
Of course, if you don’t use all of your shredded beef you can freeze the meat for 1 to 2 months and save yourself the 4 hour cooking time later on when you need a quick meal. Just “thaw, pack, wrap and heat” for the burritos and “thaw, stuff and fry” for the tacos! This eliminates a major chunk of time in the kitchen.
Here they are again.
You could also use this meat to make enchiladas, chimichangas, soft tacos or anything else you can think of. Add any of your favorite Mexican toppings, maybe some beans and rice and you’re ready for a fiesta! This beef recipe is extremely versatile so don’t be afraid to use your imagination. And last but not least…. ENJOY!