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Machaca Bowl with Rice and guacamole

Machaca Bowl with Rice and Guacamole

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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 6

Equipment

  • Dutch oven or heavy-bottomed pot Ideal for slow-cooking the machaca beef. A slow cooker can also be used if you want to set it and forget it.
  • Cast iron skillet or sauté pan For roasting peppers or finishing off your beef with a quick sear.
  • Sharp knife and cutting board A no-brainer for prepping all your vegetables and garnishes.
  • Mixing bowls Needed for guacamole and topping assembly.
  • Forks or meat claws For shredding the beef.

Ingredients
  

For the Machaca Beef

  • 2 lbs beef chuck roast or flank steak you can also use arrachera for a richer flavor, especially if you're going for an arrachera recipe variation
  • 1 medium white onion thinly sliced
  • 4 cloves garlic minced
  • 1 large tomato chopped
  • 1 poblano pepper roasted and sliced
  • 1 teaspoon dried oregano preferably Mexican oregano
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup beef broth or water
  • 2 tablespoons oil vegetable or avocado oil

For the Bowl Base

  • 2 cups cooked white rice jasmine or basmati both work, but feel free to use Mexican rice for an even more traditional touch
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • Salt to taste

For the Guacamole

  • 3 ripe avocados
  • 1 small tomato diced
  • 1/4 cup chopped red onion
  • Juice of 1 lime
  • Salt and pepper to taste
  • Optional: 1 chopped serrano or jalapeño for heat

Toppings (optional but highly recommended):

  • Pickled red onions
  • Crumbled queso fresco
  • Fresh cilantro
  • Macho-style roasted peanuts or seeds for crunch
  • A drizzle of macha salsa or your favorite salsa macha recipe

Instructions
 

Prep the Beef

  1. Pat your beef dry and season generously with salt, pepper, cumin, and smoked paprika. In a Dutch oven or heavy pot, heat oil over medium-high heat and sear the beef on all sides until browned. Remove and set aside.

Sauté Aromatics

  1. In the same pot, add more oil if needed and sauté onions until soft, about 5 minutes. Add garlic and cook for another minute. Stir in chopped tomato and cook until the mixture begins to break down, 3-4 minutes.

Simmer

  1. Add the beef back to the pot along with oregano, poblano strips, and beef broth. Cover and simmer on low heat for about 3 hours, or until the beef is tender enough to shred. Keep an eye on the liquid and add more broth if necessary.

Shred and Sear

  1. Once tender, shred the beef using two forks. You can sear the shredded beef in a hot pan for crispy edges, which adds great texture—like a hybrid of machaca and carnitas.

Make the Rice

  1. While the beef finishes, toss your cooked rice with lime juice, chopped cilantro, and a bit of salt. Keep warm.

Guacamole

  1. Time Mash avocados in a bowl and fold in tomato, red onion, lime juice, salt, and pepper. Add chopped chili if you like heat.

Assemble the Bowl

  1. Layer cilantro-lime rice at the bottom, top with a generous scoop of machaca beef, a dollop of guacamole, and your favorite toppings. Finish with a drizzle of macha salsa for extra flavor.