Machaca is a Mexican dish where dried meats like beef or pork is re-hydrated and pounded then cooked in liquid and spices until really tender. The use of dried meats is considered as the traditional method during the old times meat dehydration was the popular form of preservation but with the invention of refrigeration, the preparation of this dish changed and can now be made with the use of slow cooked roast beef or skirt steak to achieve the same results.

After preparation, Machaca can be used in many ways like on tacos, burritos, flautas or even as a breakfast item served with eggs and peppers. It is a very versatile dish so literally you can enjoy it on its own or have it with rice or even a crusty bread. Ho about you, how would you like to enjoy this if you are making one?

Prep time
Cook time
Total time
Serves: 6
  • 1 kg skirt steak, cut into large chunks
  • 400 g chopped tomatoes
  • ½ cup beef broth
  • 1 large onion, diced
  • 1 small green capsicum, diced
  • 6 cloves garlic, minced
  • 3 tbsp preserved jalapenos, finely chopped
  • 1 tbsp cumin
  • salt
  • freshly ground black pepper
  • oil
  • 4 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tbsp red chili powder
  • juice from 2 limes
  • ½ cup extra virgin olive oil
  • salt
  • freshly ground black pepper
  1. In a bowl combine all marinade ingredients together, add beef mix well then place in a zip lock bag and let it marinate overnight in the refrigerator.
  2. Remove beef from the fridge one hour before you cook them, drain all the liquid.
  3. Prepare a heavy pot, place in high heat then add oil. Once oil reaches it smoking point sear beef on each side until you get a good brown crust on all sides. Remove from pot then set aside.
  4. Using the same pot sauté garlic and onions, once onions are soft add the capsicum and jalapenos continue to sauté for 2 minutes.
  5. Add the chopped tomatoes, beef broth, cumin and browned beef bring to a boil then simmer in very low heat for two hours adding water if needed.
  6. Meat at this point should be fork tender at this point, try to pull meat apart with fork then continue to simmer until liquid is reduced. Season with salt and freshly ground black pepper. Turn heat off then serve.


Machaca Wide


5 Responses

  1. Sharing this with a friend of mine — she loves machaca — thanks!

  2. Juliana says:

    I have never had this dish…it sure looks delicious, packed with flavor. Thanks for the recipe Raymund.
    Have a great week 🙂

  3. suituapui says:

    Never heard before, looks good. I love Mexican.

  4. mjskit says:

    What a coincidence…I was reading about Machaca just yesterday when a reader asked for a beef jerky enchilada recipe. In my search I found that machaca was like our beef jerky. Now I have a recipe! This looks awesome!

    • Raymund says:

      Yes you are correct, machaca can also be used to describe that dried meat you might have seen. Traditionally that type of meat is used in this dish.

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