Machaca

Transform your dinner table with the bold and savory flavors of Machaca, a beloved Mexican dish that's both hearty and versatile. This slow-cooked recipe features tender, shredded beef chuck roast simmered with aromatic garlic, onion, and bay leaves until melt-in-your-mouth perfection. Sautéed with a vibrant medley of green and red bell peppers, Roma tomatoes, and jalapeño, the shredded beef is elevated by a final touch of scrambled eggs for satisfying texture. Garnished with fragrant cilantro and served with warm flour tortillas and zesty lime wedges, Machaca is perfect as a taco filling, a breakfast hash, or a standalone meal. With just 20 minutes of prep, this recipe brings authentic Mexican comfort food to your kitchen with ease, making it an ideal choice for family dinners or weekend gatherings.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 2 lbs Beef chuck roast
• 1 tsp Salt
• 1 tsp Black pepper
• 4 whole Garlic cloves
• 1 medium Onion, quartered
• 2 whole Bay leaves
• 2 tbsp Vegetable oil
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 2 medium Roma tomatoes, diced
• 1 small Jalapeño, finely chopped
• 4 large Eggs
• 2 tbsp Cilantro, chopped
• 8 pieces Flour tortillas (optional)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

Season the beef chuck roast generously with salt and black pepper.

Step 2

Place the beef, garlic cloves, onion, and bay leaves in a large pot or slow cooker. Add enough water to cover the meat completely.

Step 3

Cover and simmer on low heat for 3-4 hours, or until the beef is extremely tender and easily shreds with a fork.

Step 4

Once cooked, remove the beef from the pot and shred it finely using two forks. Set aside. (Optional: Reserve the broth for another recipe.)

Step 5

In a large skillet, heat the vegetable oil over medium heat.

Step 6

Add the diced green bell pepper, red bell pepper, Roma tomatoes, and jalapeño to the skillet. Sauté for 5-7 minutes, or until the vegetables are softened.

Step 7

Add the shredded beef to the skillet and stir until well combined with the vegetables. Cook for an additional 5 minutes, letting the beef crisp up slightly for more flavor.

Step 8

In a small bowl, whisk the eggs until blended, then pour them into the skillet over the beef-vegetable mixture. Stir and cook until the eggs are fully set and incorporated.

Step 9

Remove from heat and garnish with chopped cilantro.

Step 10

Serve the Machaca with warm flour tortillas and lime wedges on the side. It can also be paired with rice, beans, or enjoyed as a taco filling.

Nutrition Facts

Serving size	2141.9 grams (2141.9g)

Amount per serving	% Daily Value*
Calories	4157

Total Fat 260.10g	333%
Saturated Fat 90.80g	454%
Polyunsaturated Fat 16.80g
Cholesterol 1424mg	475%
Sodium 5615mg	244%
Total Carbohydrate 241.00g	88%
Dietary Fiber 18.90g	68%
Total Sugars 27.50g
Protein 227.00g	454%

Vitamin D 164IU	820%
Calcium 726mg	56%
Iron 42mg	234%
Potassium 4436mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 21.6%

Carbs: 22.9%