Machaca de Res (Sonoran Shredded Beef)
Beef simmered until it shreds, then fried hot with onion, tomato and green chilli until the edges go crisp and chewy. Best in a warm tortilla.
- Time3 hr
- LevelEasy
- Costabout £2.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the brisket, halved onion, whole garlic, bay leaves, peppercorns and salt in a large pot. Cover with the water and bring to the boil, skimming off any scum.
- 2
Turn the heat down, cover and simmer very gently for 2 hours 30 minutes, until the beef shreds easily. Top up with hot water if it drops below the meat.
150 min - 3
Lift the beef out onto a board and let it cool for 10 minutes. Keep 150 ml of the cooking liquid. Shred the beef finely with two forks.
- 4
Heat the olive oil in a large frying pan over a high heat. Fry the sliced onion and green chillies for 5 minutes until soft and starting to brown.
5 min - 5
Add the shredded beef and cumin. Cook for 8 minutes without stirring too much, so the strands crisp and brown in places.
8 min - 6
Add the tomatoes, pepper and a splash of the reserved liquid. Cook for 5 minutes until thick. Stir in the coriander and lime juice and serve in warm tortillas.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.