Archive | 8:53 am

The Best Beef Machaca

26 May

Happy Saturday!

I know it is still early in the west coast, but I’m already having a great day!  About once a year, Keith and I get donuts and this morning was the day.  They were delicious, we got four different ones so we could taste a bit of each.  We ended up throwing some away and we now both feel like we’re in a sugar coma and our stomachs hurt.  Now I remember why we only do this about once a year!

Anyways, I’ve been meaning to share this recipe with you guys and I know you’ll love it!  You can make it for tacos, to top salads, for eggs in the morning or the many other ways you can use it!


The Best Beef Machaca


Adapted from

Serves:  about 6

Prep Time:  12 hours                               Cook Time:  2 1/2 hours

*Note, this recipe takes a while to make, you’ll want to plan on having this a day in advanced so you can let the meat marinate overnight.



  • 1/4 cup Worcestershire sauce
  • Juice of 2 limes
  • 1tbsp minced garlic
  • 1tbsp cumin
  • 1tbsp chili powder
  • 1tsp sea salt
  • 1tsp black pepper
  • 1/2 cup extra virgin olive oil


  • 2-3lb flank steak (or skirt steak), cut into 1/4lb portions
  • 1 large yellow onion, diced
  • 1/2 green or red bell pepper or some of each, diced
  • 4 cloves of garlic, minced
  • 7oz. fire roasted diced tomatoes
  • 1 small can green chilies, diced
  • 1-2 small jalapeños, diced
  • 1/2 cup beef broth
  • 1tbsp cumin
  • salt and pepper to taste
  • olive oil for searing the beef


1.  In a medium bowl, mix all the ingredients for the marinade together and whisk until well blended.  In a shallow pan, lay the pieces of beef out so they are not stacked on top of each other and pour the marinade mixture over.  Cover and refrigerate overnight.

2. Take the beef out of the refrigerator and drain out all of the liquid.  Let the meat come up to room temperature, about 30 minutes. 

3.  In a large soup pot, heat a few tablespoons of extra virgin olive oil over medium heat until it becomes hot.  Sear the beef on each side a few pieces at a time until the meat develops a rich brown color on all sides, as well as the bottom of the pan.  Do this in several batches if the pan is too crowded. 

*The oil can become very hot and spatter so be very careful and use long tongs.

4.  When the beef is browned, remove and set aside.  Add the onions, peppers and garlic to the hot pan and let them sauté for a few minutes.  Then add the remaining ingredients to the pan (tomatoes, chilies, broth and cumin) along with the beef.  Bring to a boil and make sure to scrape the brown bits off the bottom of the pan for more flavor.  Reduce the heat to low and cover for about two hours.  The meat should be very tender and should easily fall apart when pricked with a fork.

5.  Remove the meat from the pot and shred on a cutting board.  Turn the heat on high and bring the remaining mixture to a boil.  Return the meat and continue to reduce boil until most of the liquid has been reduced.  Season with salt and pepper and enjoy!

We like using this in tortillas with cheese and avocado, and also in a morning burrito with eggs, cheese and salsa!




I hope you all enjoy this recipe.  It is great to make for family or to make when you’re entertaining.  It takes a while, but really is an easy recipe to make, plus the taste it out of this world!  It is so delicious!