Candida Diet Friendly Machaca (Mexican Shredded Beef)

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.9

(25)

Candida Diet Friendly Machaca (Mexican Shredded Beef)

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Ingredients

6 servings

2 ½ lb beef brisket or chuck roast, cut into 3-inch chunks
2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil, divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 medium white onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 roma tomatoes, diced
2 dried guajillo chiles, stemmed, seeded, and torn into pieces
1 dried ancho chile, stemmed, seeded, and torn into pieces
1 tsp ground cumin
1 tsp dried oregano
2 cups low-sodium beef broth
1 tbsp apple cider vinegar
salt and pepper, to taste

For serving

warm flour or corn tortillas, for serving (optional)
Can be omitted
corn tortillas
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
fresh cilantro, roughly chopped, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the beef chunks dry with paper towels and season all over with the kosher salt and black pepper.
2
Heat 1 tbsp of the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer, working in batches if needed to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.

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