Machaca

Instructions

1. Season the beef chuck roast evenly with salt and black pepper. Make sure all sides are coated.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef and brown on all sides, which should take about 8-10 minutes.
3. Remove the beef from the pot and set it aside. In the same pot, add the chopped onion and bell pepper. Cook until the onion is translucent, about 5 minutes.
4. Add the minced garlic to the pot and sauté for another 1-2 minutes, making sure it doesn’t burn.
5. Return the beef to the pot. Add ground cumin, dried oregano, and chili powder, stirring to coat the beef and vegetables evenly.
6. Pour in the beef broth, making sure the beef is mostly submerged. Bring to a simmer, then reduce the heat to low and cover the pot. Cook for approximately 1.5 to 2 hours or until the beef is very tender and can be pulled apart easily with a fork.
7. Once the beef is tender, use two forks to shred it directly in the pot. Mix well to coat the shredded meat with the cooking juices and vegetables.
8. Stir in the lime juice for a bright and refreshing flavor. Adjust the seasoning with more salt and pepper, if needed.
9. Serve the machaca warm with tortillas. Garnish with chopped cilantro for a burst of color and freshness.
10. Tip: For extra flavor, try adding a splash of soy sauce or Worcestershire sauce to the broth. Also, if you prefer a spicier dish, add a chopped jalapeño along with the other vegetables.