Slice the beef as thinly as possible using a sharp knife. Use a heavy skillet or another heavy object to pound the meat, making it even thinner without tearing it.

Once the meat is completely dry and dehydrated,

Sear it in a skillet with a little oil and garlic. You can also grill it, rubbing minced garlic onto the meat before grilling.

After searing, rehydrate the meat slightly to soften it by adding boiling water. You can season it with a little oregano and garlic. Once rehydrated, shred the meat immediately using a mortar and pestle, food mill, or even a blender with short pulses so it’s chopped but not fully ground.

You can choose the final texture of the Machaca. Place it in a container or tray with a lid, but while it’s still moist, cover it with a paper towel. Leave it covered until it’s no longer damp.

Now it’s ready to use however you like—there are many ways to prepare it: in broth, with eggs, with vegetables, with potatoes, and more.

Hope you enjoy the recipe! 😊