Mexican cuisine · Meat & Kebab

Machaca Norteña

Dried, shredded beef from northern Mexico fried in a pan with tomato, onion and chili.

Ingredients · for 4 servings

• 200 g machaca (dried, shredded beef)
• 4 tomatoes
• 1 white onion
• 2 serrano chilies
• 3 cloves garlic
• 1 green bell pepper
• 4 tbsp oil
• 1/2 bunch cilantro
• 2 limes
• 8 wheat tortillas
• Salt, pepper

Instructions

1. Put the machaca in a bowl, barely cover with hot water and let soak for 10 min, then squeeze out well and loosen the fibers with your fingers.
2. Cut the onion, bell pepper and chilies into thin strips, chop the garlic and dice the tomatoes.
3. Heat the oil until very hot in a wide pan and fry the machaca for 4–5 min, until the fibers turn crispy at the edges.
4. Add the onion, bell pepper, chili and garlic and fry for another 5 min over medium heat, until the vegetables take on color but still have some bite.
5. Stir in the tomatoes and simmer uncovered for 5–6 min, until the liquid has almost evaporated and everything holds together glossy; season carefully with salt, as the machaca is already salty.
6. Season with pepper and lime juice, sprinkle with chopped cilantro and serve with warm wheat tortillas for filling yourself.