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Machaca Recipe

Name: Mitla Cafes Machaca Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 kg beef brisket or flank steak (trimmed of excess fat); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp vegetable oil (for searing); 500 ml water or beef broth; 1 each yellow onion (large, roughly chopped); 6 each garlic cloves (peeled); 1 each dried ancho chile (stemmed, seeded); 2 each dried guajillo chile (stemmed, seeded); 1 each tomato (medium, quartered) or 100 ml canned tomato puree; 1 tsp cumin (ground); 1 tsp dried oregano (preferably Mexican oregano); 1 tsp chipotle in adobo (optional for smokiness); 2 tbsp apple cider vinegar or white vinegar; 1 tsp brown sugar or piloncillo (optional, balances acidity); 1 tbsp vegetable oil (for final pan-fry); 3 tbsp fresh cilantro (chopped); 2 each fresh lime wedges; 0 to taste salt (to taste); 12 each corn tortillas (for serving); 1 each diced white onion (for serving)

Inspired by Mitla Cafe

Time3h 40m

Serves6

Make Machaca Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

3 1/3 lb (1.5 kg) beef brisket or flank steak (trimmed of excess fat)

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil (for searing)

2 1/8 cup (500 ml) water or beef broth

Aromatics & Sauce

1 each yellow onion (large, roughly chopped)

6 each garlic cloves (peeled)

1 each dried ancho chile (stemmed, seeded)

2 each dried guajillo chile (stemmed, seeded)

1 each tomato (medium, quartered) or 100 ml canned tomato puree

1 tsp cumin (ground)

1 tsp dried oregano (preferably Mexican oregano)

1 tsp chipotle in adobo (optional for smokiness)

2 tbsp apple cider vinegar or white vinegar

1 tsp brown sugar or piloncillo (optional, balances acidity)

Finishing & Serving

1 tbsp vegetable oil (for final pan-fry)

3 tbsp fresh cilantro (chopped)

2 each fresh lime wedges

0 to taste salt (to taste)

12 each corn tortillas (for serving)

1 each diced white onion (for serving)

Method

Beef and Marinade

Trim and season

Trim any excessive hard fat from the beef. Pat dry with paper towels. Rub the beef all over with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Sear

Heat 2 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high heat until shimmering. Brown the beef on all sides, 3–4 minutes per side, to develop color. Remove beef and set aside.

Deglaze the pot with 100 ml of the water or beef broth, scraping up browned bits from the bottom.

Aromatics & Sauce

Prepare chiles

Toast the dried ancho and guajillo chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Remove, then soak the toasted chiles in 250 ml hot water for 20 minutes to rehydrate. Reserve soaking liquid.

Blend sauce

Add the rehydrated chiles (discard stems/seeds if you haven't already), chopped onion, garlic, quartered tomato (or 100 ml tomato puree), 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon brown sugar (if using), 1 teaspoon chipotle in adobo (optional), and 2 tablespoons vinegar to a blender. Add 120–150 ml of the reserved chile soaking liquid. Blend to a smooth sauce, adding more soaking liquid to reach a pourable but slightly thick consistency (about 120–180 ml total). Taste and adjust salt.

Pour the blended chile sauce back into the pot used to sear the beef. Add the remaining water or beef broth (about 400 ml) and bring to a gentle simmer.

Return the seared beef to the pot, spoon some sauce over it, cover, and simmer gently on low (or place in a 160°C/325°F oven) until the beef is fork-tender, about 2.5–3 hours depending on cut and thickness. Alternatively, cook in a slow cooker on low for 6–8 hours until very tender.

Finishing & Serving

Shred and reduce

When the beef is fork-tender, remove it to a cutting board or tray and reserve 120–180 ml of the cooking liquid. Using two forks (or meat claws), shred the beef finely against the grain into long fibrous strands. Pick through and discard any remaining large pieces of fat.

Pan-fry to machaca

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the shredded beef in a single layer (work in batches if necessary). Pour in 60–90 ml of the reserved cooking liquid and spread the beef; let it sear without stirring for 2–3 minutes to dry and brown. Stir and continue to fry, pressing and turning the meat, until it is dry-ish, caramelized in spots, and slightly crisped at the edges, about 6–10 minutes total. Add salt to taste near the end.

Stir in chopped cilantro and a squeeze of lime juice if desired, reserving additional cilantro and lime for serving.

Serve the machaca hot with warmed corn tortillas, diced white onion, extra cilantro, and lime wedges. Use as taco filling, in breakfast burritos, or with eggs.