Perfect Machaca Recipe is full of the most juicy, tender, beef along with peppers, onions, and jalapeno! The easy spice rub is what gives this Machaca its amazing flavor! In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
Machaca takes beef brisket to new heights. Marinated and then slow cooked in the slow cooker, this fork-tender brisket with a hint of spice will be a new family favorite and couldn’t be easier to make! 1 – 2 jalapenos, minced (with seeds removed – see wuss note above!)
Gather the ingredients. Heat the lard or oil in a medium skillet over medium-high heat until shimmering. Sauté the onion and serrano chili for about 20 seconds. Add the machaca and cook for about 1 minute more. Mix in the tomatoes and seasonings. Remove the mixture from the pan and set aside, keeping it warm.
Machaca in its traditional form is the Mexican equivalent of beef jerkey. Beef that has been marinated, cooked, shredded and dried. The drying process preserved the beef, made it easy to pack on the trail. The Tex-Mex version is a braised beef dish that can be served alone with tortillas for tacos and burritos.