Eosinophilic Esophagitis Friendly Machaca (Mexican Shredded Beef)
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.9(25)
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Learn more āIngredients
6 servings
- 2 Ā½ lb beef brisket or chuck roast, cut into 3-inch chunks
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil, divided
- 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)
Chef's tipChoose 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 3ā4 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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