Recipe ingredients
- 1 lb. boneless beef chuck
- 1 cup water
- 6 peppercorns
- 1/4 medium onion
- Salt
- 1 garlic clove
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 medium onion, chopped
- 1 California chile or 1 poblano chile, roasted and peeled or 1 canned whole green chile
- 2 small tomatoes, peeled and chopped
- 1/4 teaspoon ground cumin
- Freshly ground pepper
- 6 to 8 corn tortillas
- Salsa:
- 1 avocado
- Juice of 1/2 lime
- Salt
- 1 onion, chopped
- Cilantro leaves, chopped
Recipe method
- Place meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste.
- Bring to a boil. Reduce heat. Cover and simmer until meat is very tender, about 1-1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Shred meat with 2 forks. Set aside.
- Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender.
- Cut chile into short strips. Add chile strips and tomatoes to cooked onion. Cook 3 to 4 minutes.
- Add meat, cumin and freshly ground pepper to taste. Cook and stir until meat is heated through.
- Stir in reserved broth. Taste and add salt if needed. Keep warm.
- Preheat oven to 350 F. Wrap tortillas in foil and place in oven until softened, about 15 minutes.
- Prepare salsa if making fresh. Mash avocado in a small bowl. Stir in lime juice and salt to taste. Beat until smooth.
- Place avocado mixture, onion, cilantro and salsa in separate bowls and set aside.
- For each taco, place spoonful of machaca on a warm tortilla. Top with avocado mixture, onion, cilantro and salsa to taste. Fold tortilla around filling.
Other mexican recipes:
Tacos de machaca recipe
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