Machaca (Shredded Beef)When it’s on the menu in a restaurant, I order it. There are different ways to prepare it. I’ve had it in a sauce and mixed with scrambled eggs.My favorite is how my Aunt Lily fixed it: dry, with the shredded beef a bit crispy from a fast fry on the stove. This easy Machaca recipe is simplified by using pre-prepared salsa. (I love Herdez Salsa Casera and Trader Joe’s red Salsa Autentica.) Buy the amount of beef you need and add accordingly.

 

Prep Time: 1 hour

Cooking Time: 15 minutes

Ingredients: 

Flank steak (no other cut of beef will do!)

2-4 Garlic cloves, peeled

Bay leaf (1 or 2)

Red salsa, 2-5 Tbs

Salt

Pepper

Olive oil

Directions: 

~Add bay leaf and garlic to enough water to cover the flank steak

~Boil flank steak until it’s cooked through

~Remove flank steak from water and let it cool

~When you can touch it without burning your fingers, shred the meat

~This part can be done right away, or you can stick the meat in the fridge and finish it off before serving: add olive oil to a pan and sauté the shredded beef until the ends are lightly browned and a bit crispy

~Add enough salsa to lightly coat the beef and mix. Don’t add too much because that will make it soupy

~Add salt and pepper to taste

I love eating machaca by scooping it up with corn tortillas. You can also use it as a filling for tacos or burritos. Or scramble some eggs and mix it with the machaca. It makes an excellent breakfast dish!

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