Prep Time: 1 hour
Cooking Time: 15 minutes
Ingredients:
Flank steak (no other cut of beef will do!)
2-4 Garlic cloves, peeled
Bay leaf (1 or 2)
Red salsa, 2-5 Tbs
Salt
Pepper
Olive oil
Directions:
~Add bay leaf and garlic to enough water to cover the flank steak
~Boil flank steak until it’s cooked through
~Remove flank steak from water and let it cool
~When you can touch it without burning your fingers, shred the meat
~This part can be done right away, or you can stick the meat in the fridge and finish it off before serving: add olive oil to a pan and sauté the shredded beef until the ends are lightly browned and a bit crispy
~Add enough salsa to lightly coat the beef and mix. Don’t add too much because that will make it soupy
~Add salt and pepper to taste
I love eating machaca by scooping it up with corn tortillas. You can also use it as a filling for tacos or burritos. Or scramble some eggs and mix it with the machaca. It makes an excellent breakfast dish!
