Machaca (soft) Recipe
Make Machaca (soft) 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 & Liquids
Seasonings & Oil
Aromatics & Vegetables
To Serve
Method
Prep & Rehydrate
- 1
Rinse and rehydrate
Rinse the dried machaca under cold water. Place it in a large pot and cover with 3 cups of water or beef broth. Bring to a simmer, then reduce heat and cook gently until the meat is tender and shreds easily, about 60-90 minutes.
- 2
Shred
Drain the rehydrated machaca and use two forks to shred into thin strands.
Sauté Aromatics
- 3
Cook aromatics
In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and minced garlic; cook until translucent and fragrant, 4-5 minutes.
- 4
Add peppers
Add the diced poblano and sliced jalapeño; cook 2-3 minutes until they begin to soften.
Season & Combine
- 5
Combine machaca
Return the shredded machaca to the skillet with the aromatics. Stir to combine.
- 6
Season with salt, pepper, cumin, oregano, chili powder, and paprika. Cook, stirring, for 5-8 minutes to meld flavors.
- 7
If using tomato, add diced tomato and simmer for 2-3 minutes.
Finish & Serve
- 8
- 9
Assemble tacos
Spoon machaca onto the tortillas. Top with cilantro and a squeeze of lime. Serve with lime wedges on the side.
