Machaca Shredded Beef Recipe
Make Machaca Shredded Beef 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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TACO SALAD BOWL
Method
TACO SALAD BOWL
- 1
Rinse the beef and pat dry. Trim visible fat.
- 2
In a large heavy pot or Dutch oven, rub the beef with chili powder, cumin, oregano, paprika, salt, and pepper.
- 3
Heat the olive oil over medium-high heat. Sear the seasoned beef on all sides until deeply browned, 3–5 minutes per side. Remove to a plate.
- 4
- 5
Return the beef to the pot. Pour in beef broth and bring to a simmer.
- 6
Reduce heat to low, cover, and simmer until beef is fork-tender, 90–120 minutes.
- 7
Turn off heat. Remove beef; let cool briefly, then shred with two forks.
- 8
Optional: Return shredded beef to pot and simmer uncovered for 10 minutes to reduce the sauce and dry the meat slightly for a machaca texture.
- 9
Stir in lime juice and season with additional salt to taste.
- 10
Prepare toppings: rinse and chop lettuce; halve tomatoes; dice avocado; shred cheese; rinse and drain beans; warm corn if using canned.
- 11
Assemble bowls: place lettuce as a base, add machaca, beans, corn, tomatoes, avocado, and cheese. Add a dollop of sour cream or crema.
- 12
Finish with crushed tortilla chips and a squeeze of lime. Serve immediately.
