Machaca Recipe

Cooking Instructions

1. 1

   Prepare the Beef

   In a large pot, combine the beef chuck roast, water, and lime juice. Bring to a boil, then reduce heat and simmer for about 2 hours or until the beef is tender and easily shredded.

2. 2

   Shred the Beef

   Once the beef is cooked, remove it from the pot and let it cool slightly. Shred the beef using two forks and set aside.

3. 3

   Sauté the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the diced tomatoes and cook for another 3-4 minutes until softened.

4. 4

   Mix in the Beef

   Add the shredded beef to the skillet with the onions and tomatoes. Stir to combine and season with salt and black pepper. Cook for another 5 minutes to heat through.

5. 5

   Scramble the Eggs

   In a separate bowl, crack the eggs and whisk until well combined. Pour the eggs into the skillet with the beef mixture and stir gently to scramble them together. Cook until the eggs are just set, about 3-4 minutes.

6. 6

   Serve

   If using, sprinkle chopped cilantro on top before serving. Serve warm with tortillas or as desired.