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Mexican Machaca Tacos | Juicy Street Food Hit
(0)
80 min
Under an hour
Gurkerl Küche
Zart gekochtes und saftig gezupftes Rindfleisch trifft auf sonnengereifte Paradeiser, milde Jalapeños und aromatische Gewürze: Diese authentischen Machaca-Tacos bringen mexikanisches Streetfood direkt nach Hause. Im Backrohr erwärmt und mit frischer Avocado sowie Limette serviert!
Ingredients
Preparation method
Cook & shred the beef
Place the stewing beef into a pot, cover with lightly salted water, and bring to a boil. Simmer gently over medium heat for approx. 60 minutes until the meat is tender. Remove from the pot, let cool briefly, and shred into fine strands using two forks.
Sear the Machaca a la Mexicana
Finely chop the onion and fresh garlic. Finely dice the tomatoes and deseed the jalapeño, cutting it into thin rings.
Heat the sunflower oil in a large pan. Sauté the onion, garlic, and jalapeño for approx. 2-3 minutes until translucent. Add the shredded beef and sear over high heat for approx. 3 minutes until crispy in places. Stir in the diced tomatoes, ground cumin, and dried oregano, then simmer over medium heat for approx. 5 minutes until the flavours meld. Season generously with salt and black pepper.
Chef's tip
Tip: For an especially intense flavour, the beef can also be prepared the day before. The meat shreds will then absorb the tomato and spice mixture even better during frying.
Oven tip: When warming tortillas in the oven, keep them tightly wrapped in aluminium foil so they remain moist, soft, and perfectly pliable.
35 min
Quick
