Mexican · Dinner
Shredded Dried Beef Tacos
Tacos de Machaca
Sonoran tacos of dried beef shredded fine and stir-fried with tomato, onion, and serrano until the strands soak up the sauce, served on warm flour tortillas with avocado, cilantro, and lime.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
485Calories
28gProtein
22gFat
38gCarbs
4gSugar
6gFiber
680mgSodium
75mgChol
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Instructions
1
Prep
Soak 200g machaca in 240ml warm water 8 minutes until softened and doubled. Drain and squeeze gently. Thinly slice 1 onion, finely chop 2 serranos, mince 4 garlic cloves, finely chop 240g tomato. Measure oregano, cumin, pepper, salt. Slice 120g avocado, chop 4 tbsp cilantro, cut lime into wedges.
2
Saute
Heat 2 tbsp oil in a large skillet over medium-high heat 1 minute. Add onion and serranos, stir-fry 3-4 minutes until onion turns translucent and chilles are fragrant. Add tomato and garlic, cook 3-4 minutes stirring until tomato collapses and releases juice.
3
Build
Add rehydrated machaca, 1 tsp oregano, 0.5 tsp cumin, 0.5 tsp pepper, and 0.5 tsp salt to the pan. Stir-fry over medium-high heat 4-5 minutes tossing frequently until strands soak up sauce and surface looks glossy.
4
Toast
Warm 4 small flour tortillas in a dry skillet over medium heat 30 seconds per side until pliable and lightly toasted. Work in batches if needed to avoid crowding.
5
Plate
Divide machaca filling between warm tortillas, top with sliced avocado and cilantro, and serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) machaca
- 240ml (1 cup) warm water
- 2 tbsp neutral oil
- 1 whole white onion
- 2 whole serrano chiles
- 240g (8.5 oz) tomato
- 4 garlic cloves
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 0.5 tsp ground black pepper
- 0.5 tsp fine salt
- 4 small flour tortillas
- 120g (4.2 oz) avocado
- 4 tbsp fresh cilantro
- 1 whole lime