Combo 5- Machaca Shredded Beef Recipe

Combination Dinners

1. 1

   Marinate and brown the Machaca beef

   Trim the beef and cut into roughly 1–2 inch chunks. In a bowl, whisk together ancho chili powder, cumin, salt, pepper, minced garlic, and chopped onion. Toss the beef with the spice mix and lime juice until evenly coated; let marinate for 15–20 minutes. Heat 1 tablespoon of oil in a heavy pot over medium-high heat. Sear the beef in batches until browned on all sides, 4–6 minutes per batch. Transfer browned beef to a plate.

2. 2

   Braise and shred the beef

   Return all browned beef to the pot, add the marinade juices and 1/2 cup beef broth. Bring to a simmer, cover, and braise on low heat until the beef is fork-tender, about 60–90 minutes. Remove beef and shred with two forks. If desired, skim fat from the surface and return shredded beef to the pot to absorb flavors. Keep warm.

3. 3

   Prepare toppings and sides

   While beef braises, cook the rice according to package directions until fluffy. Warm the pinto beans in a separate pot until hot. Make a quick avocado crema by mashing the avocados with lime juice and a pinch of salt; stir in chopped cilantro if using. Rinse and shred lettuce. Have salsa, shredded cheese, sour cream, and cilantro ready. Slice extra lime wedges for serving.

4. 4

   Warm tortillas

   Wrap the corn tortillas in a clean kitchen towel and heat in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5–6 minutes until pliable.

5. 5

   Assemble and serve

   To each tortilla, add a generous portion of machaca beef. Top with a scoop of rice and a spoonful of pinto beans. Finish with shredded lettuce, salsa, shredded cheese, a dollop of sour cream, and a drizzle of avocado crema. Garnish with cilantro and serve with lime wedges on the side.