Entree: Mexico – Chihuahua & Northern Mexico – Machaca (Rehydrated dried shredded beef sautéed with onions, tomatoes, and chiles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried machaca (dried shredded beef) or carne seca, rehydrated
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, sliced, approx. 5 1/4 oz (150 g)
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 poblano pepper, seeded and sliced, approx. 4 oz (115 g)
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges
- 8 (6-inch (15.2 cm)) corn tortillas, warmed, for serving

Show original ingredient measurements

- 1 lb (454 g) dried machaca (dried shredded beef) or carne seca, rehydrated
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium onion, sliced, approx. 150 g
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 poblano pepper, seeded and sliced, approx. 4 oz (115 g)
- 3 cloves (9 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) chopped fresh cilantro
- 1 lime, cut into wedges
- 8 (6-inch) corn tortillas, warmed, for serving

Instructions

1. Place the dried machaca in a pot, cover with water, bring to a gentle simmer and cook 20–30 minutes until tender; drain well and shred any larger pieces with forks or by hand, then set aside.  
2. Heat the oil in a large skillet over medium-high heat, sauté the onion and poblano until softened, add garlic, tomatoes, cumin and oregano and cook 2–3 minutes, stir in the shredded machaca and fry, stirring occasionally, until heated through and slightly crisped at the edges, adjust salt and pepper, finish with chopped cilantro and serve with lime wedges and warm corn tortillas.