Machaca Recipe

Trim, Season & Marinate

Trim excess fat from the flank or skirt steak. In a small bowl combine kosher salt, black pepper, cumin, dried oregano and minced garlic. Rub the spice mixture all over the steak. Drizzle lime juice and 1 tbsp vegetable oil over the beef and rub again. Let marinate at room temperature for 30 minutes or refrigerate for up to 4 hours (bring back to room temperature before cooking).

Sear the Beef

Heat 1 tablespoon vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat until shimmering. Add the marinated steak and sear until a deep brown crust forms, about 4–5 minutes per side depending on thickness. Do not overcrowd; if the steak is large, sear one side at a time. Remove the steak to a plate.

Braise to Tender

Lower heat to medium, add sliced onion and jalapeño to the pan and sauté 2–3 minutes until beginning to soften. Add diced tomato (if using) and cook 1 minute. Pour in 1 cup beef broth or water, scraping up brown bits from the pan. Return the steak to the pan, cover, and simmer gently for 1 to 1.5 hours until very tender (fork-tender). If using a pressure cooker, braise 30–40 minutes on high pressure.

Shred the Beef

Remove the cooked steak and let rest 5–10 minutes. Using two forks (or your hands with gloves), shred the meat into long strands. Reserve 1/4 cup of the braising liquid.

Dry & Crisp the Machaca

Wipe the skillet clean and heat 1 tbsp oil over medium-high. Add the shredded beef and spread in an even layer. Pour in the reserved braising liquid. Let the beef cook, undisturbed, until it begins to brown and crisp, about 5–8 minutes. Stir and press to expose more surface area, continuing to cook until most strands are dry and edges are caramelized, another 5–8 minutes. Taste and adjust seasoning with salt and pepper.

Finish

Stir in chopped cilantro and a squeeze of lime juice. Cook 30 seconds more and remove from heat. The machaca should be flavorful, slightly crisp in parts and moist inside.

Warm tortillas on a griddle or in a hot skillet. Serve machaca in tortillas with chopped cilantro, diced onion, avocado slices and lime wedges. For machaca con huevo, scramble the eggs and fold the cooked eggs into the shredded beef in the skillet until set. Serve alongside beans as desired.