Machaca Shredded Beef Recipe

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. Add onions, garlic, and jalapeño to the pot. Sauté until the onions are translucent, about 4–5 minutes.

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.