Machaca Guisada (Northern Mexican Braised Dried Beef) Recipe

Name: Machaca Guisada (Northern Mexican Braised Dried Beef) Recipe
Total time: 30 min
Ingredients: 1 tablespoon (15ml) extra-virgin olive oil; 1 large (9-ounce; 255g) yellow onion, thinly sliced; 1 small red Fresno or serrano chile, stemmed and finely chopped; 2 medium ripe tomatoes (about 8 ounces; 225g total), cored and sliced into 1/2-inch wedges; 4 ounces homemade or store-bought machaca; 2/3 cup loosely packed, roughly chopped cilantro leaves and tender stems; Beef or chicken stock, only if needed; Kosher or sea salt, as needed

www.seriouseats.com

Your recipes

Total: 30 minutes

Servings: 3.5

Cost: $7.23 /serving

Author : Christian Reynoso

Machaca Guisada (Northern Mexican Braised Dried Beef) Recipe

Ingredients

Remove All · Remove Spices · Remove Staples

1 tablespoon (15 milliliters) extra-virgin olive oil1 large (9-ounce; 255 grams) yellow onion, thinly sliced1 small red Fresno or serrano chile, stemmed and finely chopped2 medium ripe tomatoes (about 8 ounces; 225 grams total), cored and sliced into 1/2-inch wedges4 ounces homemade or store-bought machaca2/3 cup loosely packed, roughly chopped cilantro leaves and tender stemsBeef or chicken stock, only if neededKosher or sea salt, as needed

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a medium Dutch oven or large sauté pan, heat olive oil over high heat until shimmering. Add onion and chile pepper and cook, stirring occasionally, until onions have started to brown but are not yet translucent, about 5 minutes.

Step 2

Stir in the tomatoes and machaca, lower heat to medium, and cover with a lid. Cook, stirring every few minutes, until tomatoes have broken down and coated the machaca in a sauce and the machaca has rehydrated and softened, about 10 minutes; if your tomatoes are not juicy enough, you can moisten the stew with just enough beef or chicken stock to barely cover the tomatoes and beef. Stir in cilantro, turn off heat, and taste; season with salt only if needed. Serve warm.