Jul 09 2026
Restaurants›Rosita's Place›Machaca Chimi Recipe

Machaca Chimi Recipe

Inspired by Rosita's Place
Time2h
Serves6

Make Machaca Chimi Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Machaca (Beef)

Chimichurri Dip

Serving and Dipping

Method

Machaca (Beef)

  1. 1

    Prepare and season beef

    Pat beef dry and rub with kosher salt, pepper, cumin, ancho chili powder, garlic powder, and onion powder. Let sit about 10 minutes to hydrate spices.

  2. 2

    Sear the beef

    Heat olive oil in a heavy skillet over medium-high heat. Sear the seasoned beef on all sides until deeply browned, about 6–8 minutes total. Remove and set aside.

  3. 3

    Simmer and shred

    Pour beef stock or water into the skillet. Return beef to the pan, reduce heat to low, cover, and simmer until tender and easy to shred, about 60–90 minutes. Remove beef and shred with two forks.

  4. 4

    Dry and finish

    Return shredded beef to the skillet without the lid and cook over medium heat until most of the liquid has evaporated and the meat is slightly crispy around the edges. Adjust seasoning with salt if needed.

Chimichurri Dip

  1. 5

    Chop and combine

    In a bowl, combine cilantro, parsley, minced garlic, and minced jalapeño. Add red wine vinegar and lemon juice; stir to combine.

  2. 6

    Emulsify and season

    Slowly whisk in olive oil until the mixture is emulsified. Season with salt and black pepper. Let the chimichurri rest for 15 minutes to meld flavors.

Serving and Dipping

  1. 7

    Plate and top

    Spread the machaca onto a shallow serving dish or platter. Spoon some chimichurri on top or serve it on the side as a dipping sauce.

  2. 8

    Serve

    Arrange tortilla chips around the machaca-chimichurri base. Squeeze lime wedges over chips if desired and offer extra chimichurri for dipping.

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