ingredients
all
4 tbsp lime juice
about 2 limes freshly squeezed
1 tbsp worcestershire sauce
2 tbsp Maggi
2 tbsp water
3 cloves garlic
minced
1 whole serrano chile
stemmed, seeded, and minced
1 tsp cumin
1 tsp chili powder
optional
salt and pepper
1/2 cup olive oil
3 lbs skirt steak
cut into 6 portions
3 tbsp vegetable oil
1 whole yellow onion
diced
1 half bell pepper
diced, red or green
4 cloves garlic
minced
2 whole serrano chiles
stemmed, seeded, and minced
1 tbsp dried oregano
1 tbsp cumin
ground
salt and pepper
1/4 cup beef broth
1 can diced tomatoes
1 tsp Tabasco
or more to taste
salt and pepper
tortillas
lime
cut into wedges
salsa
optional
lettuce
optional
guacamole
optional
cookware
Our fall intern Darren indicated in his flavor profile that he really likes beef machaca. No one on the team had tasted machaca before, so we set out to make it. Our recipe has been combined and adapted from the ones posted on Food Network and Epicurious.

We served this with the coleslaw recipe from Bakesale Betty's. The machaca and the coleslaw were delicious together!

Standing at 6 feet tall, Darren is the tallest member of our team. He towers over all of us, so we've nicknamed Darren "Big D." :)
1
For the marinade, combine the Maggi, worcestershire sauce, water, and lime juice.
2
Whisk in the garlic, serrano chile, cumin, chili powder, salt and pepper.
3
Then whisk in the olive oil bit by bit to make an emusion.
4
Marinate the skirt steak overnight with this mixture.
5
Pull the beef out of the fridge 30 minutes prior to cooking. Pat it dry with paper towels to ensure maximum browning. Discard the marinade.
6
Preheat the dutch oven to medium high. Add the vegetable oil, then sear the beef on all sides, about 4 minutes per side. Brown the beef in in batches to make sure that it browns instead of steams. Reserve on a large plate.
7
Add the onion, bell pepper, garlic, and serrano chiles, dried oregano, cumin, salt and pepper to the pot. Saute for about 5 minutes or until the veggies have softened.
8
Add the beef broth, diced tomatoes, and Tabasco.
9
Add the browned beef and bring to a boil, then cover and simmer on low for about 2 hours until the meat is tender.
10
Transfer the meat to a cutting board and cool for about 15 minutes, then shred with two forks. Transfer the shredded meat back into the pot.
11
Simmer the machaca uncovered until the liquid reduces and thickens, almost dry. Season with additional salt and pepper if needed.
12
Serve with tortillas, lime wedges, and any combination of the optional toppings.
notes
Leftovers keep well!