Beef Machaca Tacos

By: The Essential Mexican Instant Pot Cookbook by Deborah Schneider

Beef Machaca Tacos
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Sauté
cuisine icon Keywords
1-2 hours, 4-6 servings, allspice berries, anaheim chiles, bay leaves, beef shank, beef top round or stew meat, black pepper, black peppercorns, broth from uno-dos-tres shredded beef and broth, carrot, chipotles chiles, chopped fresh cilantro leaves, cilantro, cilantro leaves, clove, contributed, cook 47 min, corn tortillas, diced red onion or thinly sliced green onions, garlic, green parts only, jalapeño chile, kosher salt, main course, medium, modern, pico de gallo, prep 60 min, red onion, roma tomatoes, sauté, shredded beef from 1 recipe uno-dos-tres shredded beef and broth, shredded monterey jack cheese or grated cotija cheese, sprigs epazote, The Essential Mexican Instant Pot Cookbook by Deborah Schneider, tomatillo-chipotle salsa, tomatillos, vegetable oil, water, white onion

prep icon Prep Time
60 min
cook icon Cook Time
47 min

serving icon Servings
4-6 servings
Ingredients
  • 3 tbsp vegetable oil
  • 1/2 red onion
  • 2 cloves garlic
  • 2 anaheim chiles
  • 1 large jalapeño chile
  • 2 roma tomatoes
  • shredded beef from 1 recipe Uno-Dos-Tres Shredded Beef and Broth
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1/2 cup tomatillo-chipotle salsa
  • 1/2 cup broth from Uno-Dos-Tres Shredded Beef and Broth
  • 1/4 cup cilantro
  • 12 - 16 Corn tortillas
  • Diced red onion or thinly sliced green onions, green parts only
  • chopped fresh cilantro leaves
  • Shredded Monterey Jack cheese or grated cotija cheese
  • Pico de Gallo
  • 1 tbsp vegetable oil
  • 2 lbs beef top round or stew meat
  • 1 1/2 lbs beef shank
  • 1 large white onion
  • 2 roma tomatoes
  • 1 carrot
  • 6 cloves garlic
  • 1/2 jalapeño chile
  • 2 bay leaves
  • 2 tsp black peppercorns
  • 2 allspice berries
  • 1 clove
  • 2 sprigs epazote
  • 6 cups Water
  • 1 tsp kosher salt
  • 1 tbsp vegetable oil
  • 4 cloves garlic
  • 1 cup white onion
  • 1 lb tomatillos
  • 4 roma tomatoes
  • 1/2 Water
  • 2 1/2 tsp kosher salt
  • 1/4 cup chipotles chiles
  • 1/4 cup Cilantro leaves
Instructions
  • Press Sauté—normal/medium on the Instant Pot and heat 2 tablespoons of the oil. Add the onion, garlic, Anaheim chiles, jalapeño, and tomatoes. Cook, stirring occasionally, for about 3 minutes, until the vegetables are slightly softened. Add the shredded beef, salt, pepper, salsa, and broth. Cook, stirring occasionally, for 3 to 5 minutes, until the mixture is dry and thick. (It should not be saucy; if it is, using a slotted spoon, transfer the beef to a plate, then simmer the cooking liquid until very thick. Return the beef to the pot and stir to combine.) Stir in the cilantro. Press Cancel.
  • In a skillet over medium-high heat, warm the remaining 1 tablespoon oil. One at a time, add the tortillas and cook for 2 to 3 minutes per side, until crisped and spotty brown on both sides. Transfer to a large plate.
  • Transfer the machaca to a serving bowl. Serve with the diced onion, cilantro, Monterey Jack cheese, pico de gallo, and the tortillas for making tacos.
  • Note- You may substitute store-bought jarred or fresh green salsa, ideally made with tomatillos, for the Tomatillo-Chipotle Salsa.

    Variation For a hearty machaca platillo, serve the machaca with Arroz Rojo, Refried Pinto Beans, and warmed flour tortillas.
  • In a heavy-bottomed large skillet, heat the oil over medium-high heat. Working in batches, add the beef in a single layer and cook until well browned on all sides, about 4 minutes per side. Transfer the beef cubes to the Instant Pot as they are done. When there is enough room in the pan, add the beef shank and cook until well browned on both sides, about 5 minutes per side. Transfer the shank to the Instant Pot.
  • Add the onion quarters and the tomatoes to the skillet and cook, turning only once or twice, for about 5 minutes, until soft. Transfer to the Instant Pot.
  • Add the carrot, garlic, jalapeño, bay, peppercorns, allspice, clove, and epazote (if using) to the skillet, and cook, stirring occasionally, about 5 minutes, until the garlic is light golden brown and the spices are fragrant. Pour in 2 cups of the water and, using a wooden spoon, scrape up any browned bits on the bottom of the pan.
  • Pour the mixture into the Instant Pot. Add the remaining 4 cups water and the salt to the pot.
  • Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 25 minutes.
  • When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and let cool for 1 hour.
  • Using tongs, transfer the meat to a plate. Remove any meat from the shank and discard the bones. Set a wire-mesh strainer over a large bowl. Lift the inner pot out of the Instant Pot housing and pour the broth into the strainer. Discard the solids in the strainer.
  • Spoon about 1/2 cup of the broth over the meat to keep it moist, then cover and refrigerate for up to 2 days. The broth can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
  • Press Sauté—normal/medium on the Instant Pot and heat the oil. Add garlic and onion and cook, stirring, for about 1 minute. Add the tomatillos and tomatoes and cook, stirring occasionally, for about 2 minutes, until barely softened. Press Cancel. Stir in the water and salt.
  • Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 3 minutes.
  • When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting.
  • Open the pot, then add the chipotle chiles. Using an immersion blender, puree the mixture directly in the pot until almost smooth—a little texture is okay. Alternatively, transfer the mixture to a regular blender and pulse a few times. (The contents are hot, so don’t fill your blender more than half full and pulse carefully. You may need to do it in batches.) Add the cilantro and pulse a few times to combine. Taste and adjust the seasoning with salt if needed.
  • Cover and refrigerate for up to 3 days or freeze for up to 3 months.
  • Notes- For a more tomatoey salsa, use only 8 ounces tomatillos and increase to 6 tomatoes. Add 1/4 teaspoon dried Mexican oregano along with the garlic and onion.
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