Get ready to ignite your taste buds with these 20 deliciously spicy machaca recipes! Machaca, a Mexican dish made from dried and shredded beef, is already packed with flavor. But add some heat to the mix, and you’ve got a culinary explosion waiting to happen.
Whether you’re in the mood for breakfast burritos, tacos, or something entirely new, this collection of spicy machaca recipes has got you covered. From classic dishes like Spicy Machaca Beef Tacos and Machaca Quesadillas with Green Salsa, to creative twists like Machaca-Stuffed Bell Peppers and Machaca and Cheese Stuffed Jalapeños, there’s something for every palate.
In this article, we’ll dive into the world of machaca and explore the many ways you can add a spicy kick to your meals. So grab your apron, sharpen your knives, and get ready to level up your cooking game!
Machaca con Huevo Breakfast Burritos
Machaca con Huevo Breakfast Burritos: A flavorful Mexican-inspired breakfast dish that combines crispy machaca (dried and shredded beef) with scrambled eggs, wrapped in a warm tortilla.
Ingredients:
– 1 cup machaca (dried and shredded beef)
– 2 large eggs
– 1 tablespoon vegetable oil
– 4-6 corn tortillas
– Salt and pepper to taste
– Optional: shredded cheese, diced bell peppers, chopped cilantro
Instructions:
1. In a medium bowl, whisk together eggs and a pinch of salt. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the machaca and cook, stirring occasionally, until crispy and golden brown (about 5 minutes).
3. Pour in the egg mixture and scramble the eggs with the machaca until just set.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling each tortilla with the machaca and egg mixture, and adding any desired optional ingredients.
6. Serve immediately.
Cooking Time: 10-12 minutes
Spicy Machaca Beef Tacos
Machaca is a traditional Mexican dish made from dried beef, often served with eggs, tortillas, and fresh vegetables. In this recipe, we’re elevating the classic by adding bold spices and textures to create a mouth-numbingly spicy taco.
Ingredients:
– 1 pound dried machaca (beef) or substitute with shredded beef
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and sour cream (optional)
Instructions:
1. In a large skillet, heat oil over medium-high. Add garlic, cumin, smoked paprika, and cayenne; cook for 1 minute.
2. Add the machaca or shredded beef to the skillet; stir to combine with spices. Cook for 5 minutes, stirring occasionally.
3. Season with salt and black pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the machaca mixture onto tortillas and topping with desired toppings.
Cooking Time: 10 minutes
Machaca and Potato Hash
A flavorful and hearty dish that combines crispy machaca (shredded beef) with tender potatoes, perfect for a satisfying breakfast or brunch. This recipe is quick to prepare and packed with bold flavors.
Ingredients:
– 1 cup machaca (shredded beef)
– 2 large potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced potatoes and cook for 5-6 minutes or until they start to brown.
5. Add the machaca and stir well to combine with the potato mixture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Slow-Cooked Machaca Chili
Machaca chili, a hearty and flavorful Mexican dish, gets a slow-cooked twist that’s perfect for a cold winter’s day. This recipe combines tender beef, rich machaca (dried beef), and comforting beans in a velvety tomato-based broth.
Ingredients:
– 1 lb beef brisket or chuck, cut into 2-inch cubes
– 1 cup dried machaca (dried beef), shredded
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can diced tomatoes (14.5 oz)
– 1 can kidney beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 1/4 cup beef broth
Instructions:
1. In a large slow cooker, combine beef, machaca, onion, garlic, diced tomatoes, kidney beans, cumin, chili powder, salt, and pepper.
2. Pour in beef broth and stir to combine.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Serve hot, garnished with chopped fresh cilantro, if desired.
Cooking Time: 4-10 hours
Machaca-Stuffed Bell Peppers
Machaca-Stuffed Bell Peppers Recipe
Machaca, a traditional Mexican dish made with dried beef, onions, and spices, is reimagined as a flavorful filling for bell peppers. This recipe combines the two to create a savory and colorful main course.
Ingredients:
– 4 large bell peppers, any color
– 1 cup machaca (dried beef)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the machaca, onion, garlic, cumin, paprika, salt, and pepper over medium-high heat until the mixture is crumbly and fragrant.
4. Stuff each bell pepper with the machaca mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake for an additional 15-20 minutes or until the peppers are tender.
Cooking Time: 45-50 minutes
Machaca Quesadillas with Green Salsa
Experience the flavors of Mexico with this easy-to-make recipe that combines tender machaca (dried and shredded beef) with melted cheese and crispy tortillas, served with a tangy green salsa.
Ingredients:
– 1 cup machaca
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt to taste
– Green Salsa (recipe below)
Instructions:
1. In a pan, warm the tortillas over medium heat for about 30 seconds on each side.
2. Place a quarter of the machaca and a sprinkle of cheese onto half of each tortilla.
3. Fold the tortillas in half to enclose the filling.
4. Cook the quesadillas for 2-3 minutes or until the cheese is melted and the tortillas are crispy.
5. Serve with Green Salsa (recipe below).
Green Salsa Recipe:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl and mix well. Refrigerate until ready to serve.
Cooking Time: About 15-20 minutes.
Machaca and Egg Scramble
A flavorful twist on traditional scrambled eggs, this recipe combines the richness of machaca (dried beef) with the creaminess of melted cheese and a hint of spice.
Ingredients:
– 2 cups machaca, crumbled
– 4 large eggs
– 1/2 cup grated cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Optional: diced onions, bell peppers, or jalapeños for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk until smooth. Season with salt and pepper.
2. Heat the butter in a large non-stick skillet over medium heat.
3. Pour in the egg mixture and scramble until almost set, about 3-4 minutes.
4. Add the crumbled machaca to the skillet and stir to combine.
5. Sprinkle the grated cheese over the top and continue scrambling until the eggs are fully cooked and the cheese is melted.
6. Cook for an additional minute, then serve hot.
Cooking Time: 10-12 minutes
Machaca Beef Enchiladas
This recipe is a staple of traditional Mexican cuisine, featuring tender beef cooked in spices and wrapped in tortillas with melted cheese and creamy sauce. Perfect for a comforting meal or special occasion.
Ingredients:
– 1 pound machaca (dried, shredded beef)
– 8-10 corn tortillas
– 2 cups grated Monterey Jack cheese
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for brushing
– Enchilada sauce (homemade or store-bought)
Instructions:
1. In a large skillet, cook machaca over medium heat until rehydrated.
2. In a separate pan, warm tortillas by wrapping them in foil and heating for 5 minutes.
3. Assemble enchiladas by placing about 1/4 cup of machaca mixture onto each tortilla, followed by a sprinkle of cheese.
4. Roll up and place seam-side down in a baking dish.
5. Top with remaining cheese, chopped onion, and jalapeño.
6. Brush with vegetable oil and bake at 375°F (190°C) for 20-25 minutes or until hot and bubbly.
Cooking Time: 30-35 minutes
Machaca and Cheese Stuffed Jalapeños
Elevate your snack game with this creative take on traditional jalapeños, packed with creamy machaca and melted cheese. Perfect for parties or as a quick appetizer.
Ingredients:
– 12-15 large jalapeño peppers
– 1 cup shredded Oaxaca or Monterey Jack cheese
– 1/2 cup machaca (dried, shredded beef) or carnitas
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cut the jalapeños in half lengthwise and remove seeds and membranes.
3. In a bowl, mix together cheese, machaca or carnitas, olive oil, lime juice, salt, and pepper.
4. Stuff each jalapeño half with the cheese-machaca mixture, filling to the top.
5. Place stuffed jalapeños on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes, or until cheese is melted and jalapeños are tender.
Cooking Time: 15-20 minutes
Machaca Carne Asada Nachos
Experience the bold flavors of Mexico with this twist on classic nachos. Shredded machaca (dried and shredded beef) is combined with grilled carne asada, melted cheese, and a hint of spice for a snack that’s both familiar and exciting.
Ingredients:
– 1 cup machaca
– 1 lb flank steak
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 8-10 tortilla chips
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Marinate flank steak in lime juice, garlic, and oregano for at least 30 minutes.
3. Grill steak to desired doneness, then let rest for 5 minutes before slicing into thin strips.
4. In a large skillet, combine machaca, carne asada, and a pinch of salt and pepper. Cook over medium heat until heated through.
5. Arrange tortilla chips in a single layer on a baking sheet. Top with machaca-carne asada mixture and shredded cheese.
6. Bake at 350°F for 10-12 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro and serve immediately.
Cooking Time: 20-25 minutes
Machaca Beef and Bean Soup
Machaca, a traditional Mexican dish, gets a modern twist with this hearty beef and bean soup. Rich flavors and tender meat make for a satisfying meal that’s perfect for any occasion.
Ingredients:
– 1 pound beef brisket or shank, cut into 2-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups beef broth
– 1 tablespoon tomato paste
Instructions:
1. Brown the beef in a large pot over medium-high heat.
2. Add onion, garlic, cumin, paprika, salt, and pepper; cook until onion is translucent.
3. Stir in diced tomatoes, beans, and beef broth. Bring to a boil, then reduce heat and simmer for 1 hour, or until beef is tender.
4. Stir in tomato paste; continue simmering for an additional 15 minutes.
Cooking Time: 1 hour 15 minutes
Machaca Breakfast Tostadas
Start your day with a flavorful twist on traditional breakfast tacos, featuring crispy corn tortillas topped with scrambled eggs, spicy machaca (dried and shredded beef), and creamy avocado.
Ingredients:
– 8-10 corn tortillas
– 1 cup machaca (dried and shredded beef)
– 4 large eggs
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 ripe avocado, sliced
– Salt and pepper to taste
– Optional: sour cream, salsa, cilantro for garnish
Instructions:
1. Preheat a non-stick skillet over medium heat.
2. Scramble eggs in the skillet until cooked through. Season with salt and pepper.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tostadas by spreading scrambled eggs on each tortilla, followed by machaca, diced onion, and chopped jalapeño.
5. Top with sliced avocado and serve immediately.
Cooking Time: 15 minutes
Machaca and Avocado Torta
This recipe combines the rich flavors of Machaca (shredded dried beef) with the creaminess of avocado, all wrapped up in a crispy torta. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1/2 cup Machaca
– 2 ripe avocados, diced
– 2 tablespoons lime juice
– 1/4 teaspoon salt
– 4 corn tortillas
– Vegetable oil for frying
– Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
1. Heat a non-stick skillet or griddle over medium heat.
2. Fry each tortilla for about 30 seconds on each side, until crispy and pliable.
3. In a separate bowl, mix Machaca with lime juice and salt.
4. Assemble the torta by spreading a layer of avocado on each tortilla, followed by a spoonful of Machaca mixture.
5. Top with additional toppings of your choice (if using).
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Machaca Beef Empanadas
These empanadas combine the rich flavors of machaca (dried and shredded beef) with the flaky crust of traditional empanadas. Perfect as an appetizer or snack, they’re sure to be a hit at any gathering.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 cup machaca (dried and shredded beef)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a pan over medium heat, cook the machaca with onion, garlic, and cumin until the beef is tender.
3. Roll out the empanada dough to about 1/8 inch thickness.
4. Place 1-2 tablespoons of the machaca mixture in the center of each circle.
5. Fold the dough over the filling, forming a half-moon shape, and press edges together with a fork.
6. Brush tops with vegetable oil and bake for 15-20 minutes or fry in hot oil until golden brown.
Cooking Time: 15-20 minutes (baked) or 2-3 minutes per side (fried)
Machaca-Stuffed Poblano Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the spicy kick of machaca (dried and shredded beef) with the sweetness of roasted poblano peppers.
Ingredients:
– 4 large poblano peppers
– 1/2 cup machaca (dried and shredded beef)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and baking for 20-25 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, remove seeds, and chop into large pieces.
4. In a skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
5. Add the machaca and garlic to the skillet and cook for an additional 2-3 minutes, stirring frequently.
6. Stuff each poblano pepper with the machaca mixture and season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: Approximately 40-45 minutes (including roasting time).
Machaca and Rice Stuffed Tomatoes
A twist on traditional stuffed tomatoes, this recipe combines the flavors of Mexico with the comfort of a warm, satisfying meal. By filling cherry tomatoes with a savory mixture of machaca (dried beef), cooked rice, and spices, you’ll create a delightful appetizer or main course.
Ingredients:
– 12-15 cherry tomatoes
– 1/4 cup machaca (dried beef)
– 1 cup cooked white rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the cherry tomatoes and hollow out the insides.
3. In a bowl, mix together machaca, cooked rice, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each tomato with about 1 tablespoon of the mixture.
5. Place stuffed tomatoes on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the filling is heated through and the tomatoes are tender.
Cooking Time: 20-25 minutes
Machaca Beef and Cheese Tamales
Tamales are a staple in many Latin American cuisines, and this recipe adds a flavorful twist with the addition of machaca (dried and shredded beef) and melted cheese. These savory tamales make for a great snack or meal.
Ingredients:
– 2 cups masa harina
– 1 cup lard or vegetable shortening
– 1 cup chicken broth
– 1/4 cup dried machaca (shredded beef)
– 1 cup shredded Monterey Jack cheese
– 1/4 teaspoon salt
– Vegetable oil for steaming
Instructions:
1. Combine masa harina and lard in a bowl. Gradually add the chicken broth, mixing until smooth.
2. Add the machaca, cheese, and salt to the dough. Mix well.
3. Soak corn husks in water for at least 30 minutes. Assemble tamales by spreading a thin layer of dough on each husk, leaving a small border at the top.
4. Place 1-2 tablespoons of filling in the center of each tamale. Fold the sides and roll up the tamale, folding the top over to seal.
5. Steam tamales for 45-60 minutes or until the dough is tender.
Cooking Time: 45-60 minutes
Machaca and Black Bean Taco Salad
This hearty salad combines the flavors of Mexico with the convenience of a quick and easy meal. Machaca, a traditional Mexican dish made from dried beef, adds depth and richness to this vibrant taco salad.
Ingredients:
– 1 cup machaca (dried beef), rehydrated
– 1 can black beans, drained and rinsed
– 1/2 cup chopped cilantro
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 6 corn tortilla chips, crushed
Instructions:
1. In a large bowl, combine machaca, black beans, cilantro, bell pepper, and onion.
2. Squeeze lime juice over the mixture and sprinkle with salt and pepper.
3. Drizzle olive oil over the salad and toss to combine.
4. Sprinkle crushed tortilla chips on top of the salad.
5. Serve immediately.
Cooking Time: 10-15 minutes
Machaca Beef Chimichangas
This recipe puts a delicious spin on classic chimichangas by filling them with tender Machaca beef, onions, and cheese. The result is a mouthwatering combination of flavors that will leave you craving more.
Ingredients:
– 1 pound Machaca beef (shredded dried beef)
– 1 medium onion, chopped
– 2 tablespoons vegetable oil
– 8-10 corn tortillas
– 1 cup shredded cheese blend (Cheddar and Monterey Jack work well)
– Salt to taste
Instructions:
1. Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent.
2. Add the Machaca beef to the skillet, stirring frequently, until heated through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon about 1/4 cup of the beef mixture onto the center of each tortilla, followed by a sprinkle of shredded cheese.
5. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat package. Repeat with remaining ingredients.
6. Cook chimichangas in a large skillet or oven-safe dish over medium-high heat for 2-3 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes
Machaca and Cornbread Casserole
This casserole combines the rich flavors of machaca (dried and shredded beef) with the warmth of cornbread, creating a satisfying and filling meal perfect for a chilly evening.
Ingredients:
– 1 cup machaca
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup unsalted butter, melted
– 1 cup heavy cream
– 2 large eggs
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cornmeal, flour, salt, and baking powder.
3. Add melted butter, heavy cream, eggs, and machaca; mix until well combined.
4. Pour the mixture into a 9×13-inch baking dish.
5. Top with shredded cheddar cheese.
6. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your meals with these 20 mouth-watering Machaca recipes! Machaca is a traditional Mexican dish made from dried beef, and when combined with bold spices and ingredients, it becomes a flavor explosion. From breakfast burritos to tacos, chili, and even empanadas, these recipes offer a wide range of options for any meal or occasion. Whether you’re in the mood for something hearty and comforting or light and refreshing, there’s a Machaca recipe here that’s sure to satisfy your cravings.
