Machaca Shredded Beef Taco Recipe

Tacos

1. 1

   Prepare and season the beef

   Trim the beef chuck roast and cut into 2-inch chunks. In a large bowl, mix together kosher salt, black pepper, chili powder, cumin, garlic powder, onion powder, smoked paprika, dried oregano, and cayenne. Toss the beef chunks with the spice mix until evenly coated.

2. 2

   Sear the beef

   Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. In batches, sear the seasoned beef until browned on all sides. Remove and set aside.

3. 3

   Cook aromatics

   In the same pot, add the chopped yellow onion and green bell pepper. Sauté until softened and lightly caramelized, about 5-7 minutes. Add minced garlic and sauté 30 seconds more until fragrant.

4. 4

   Braise the beef

   Return the seared beef to the pot. Pour in beef broth and stir in fresh lime juice. Bring to a simmer, then cover and braise in a 325°F (165°C) oven for 2 to 2.5 hours, until the beef is tender and shreddable.

5. 5

   Shred and finish

   Carefully remove the beef from the pot. Shred with two forks, discarding any tough connective tissue. Return the shredded beef to the pot with any juices and simmer briefly to meld flavors. Taste and adjust salt and pepper as needed.

6. 6

   Prepare toppings and tortillas

   While the beef finishes, warm the corn tortillas in a dry skillet or microwave until pliable. Chop the fresh cilantro; finely dice the white onion for topping.

7. 7

   Assemble and serve

   Fill each tortilla with a generous portion of machaca. Top with cilantro and onion, add salsa, and finish with a squeeze of lime. Serve with additional lime wedges on the side.