There are 2 recipes given here. First the striped down, easy recipe that I use, and second a more involved recipe that includes an overnight marinade and the Chipolte Chiles which you will find under the picture ¨Beef Machaca¨.

When cooking the beef I prefer not to simmer away all the liquid. When you are ready to make the final product, machaca burritos with egg, you can reheat/fry the machaca in a bit of its own broth.
This was one of the tastiest dishes I have ever cooked. Also you can double all ingredients to make more. This recipe made 10-12 small burritos. 2 burritos per serving.

First the striped down recipe.
Machaca Ingredients:
• 1 lb Boneless beef skirt steak.
• ˝ Large white onion, diced
• 4 Garlic cloves diced
• 1 Poblano chile pepper, finely chopped
• 1 tsp. Ground cumin
• 1 tsp. Oregano
• Freshly ground black pepper, to taste
• 1 Tbs. (or more) Salt, you want a lot of salt.
• 1 Large tomato, finely chopped
• About 6 cups water, you can also use beef broth for all or part of the water.



Cooking Directions:
Add all ingredients to a large heavy-bottomed pot set over medium-high heat and bring to boil. Reduce the heat to low, cover, and simmer for about 1-1/2 to 2 hours, checking occasionally to see if you need to add any additional water.
The meat should be at the point where it will fall apart easily. Remove the meat, let it cool and shred it by hand.
Return the shredded beef to the liquid and simmer until the liquid is reduced so it just covers the meat.
It’s that easy!!