It varies a little from one restaurant to another, but I've never been disappointed.
It' perfect in burritos, soft corn tortillas or with eggs for breakfast.
I LOVE Machaca!
Alright so let's get down to it...here's my little adaptation of Machaca...
1 Serano Chili, stemmed, seeded & diced
3 Garlic Cloves, minced or through a garlic press
Maggi (a Mexican spice) OR 1 Tbsp. Worchsetershire Sauce and 1 Tbsp. Soy Sauce
2 Tbsp. Water
1 Lime, juiced
1/4 Cup Canola or Olive Oil
1 tsp. Balck Pepper
2-3 lbs. Skirt Steak
Add 3 cloves of garlic, minced or through a garlic press. (I love the garlic press)
Add Maggi (a Mexican spice) or substitute with 1 Tbsp. Worchestershire sauce and 1 Tbsp. soy sauce.
Add 2 Tbsp. water.
Whisk in 1/4 cup canola or olive oil.
Add 1 tsp. black pepper.
Pour marinade into a gallon sized sealable bag.
Add skirt steak to marinade bag.
Refrigerate 5-8 hours. (overnight is recommended, but not necessary)
3 tablespoons canola or olive oil
1 1/2 cup Onion diced, yellow or white
1/2 cup Red Bell Pepper, seeded & diced
1 Serano Chili diced, stemmed & seeded
2 Garlic Cloves, minced or through a garlic press
1 can Diced Tomatoes (with juice)
1 cup Beef Broth
1 Tbsp. Worchestershire Sauce
1 Tbsp. Soy Sauce
1/2 tsp. Dried Oregano
Salt and Ground Black Pepper
12 Corn Tortillas
Lime wedges, for serving
Place about 2 tablespoons of the meat mixture in the center of each tortilla and top with a lime wedge’s juice, cheese (Queso Fresco) and guacamole.