Machaca con Frijoles
Shredded beef simmered with tomatoes and chiles, served alongside warm refried beans. A classic Mexican comfort dish ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 485
- Protein
- 48g
Ingredients
- 1 lb beef chuck roast or stew meat
- 1 can (14.5 oz) canned diced tomatoes
- 2 whole dried chiles (ancho or guajillo), seeded
- ½ medium onion, halved
- 3 whole garlic cloves
- 1 can (16 oz) canned refried beans
- 1 pinch salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- 1
Cut the beef into 2-inch chunks using a sharp knife, cutting perpendicular to the grain so pieces are roughly uniform in size.
- 2
Remove the stems and seeds from both dried chiles by pinching off the stem end, shaking out loose seeds, and rinsing under cool water.
- 3
Heat 1 tablespoon olive oil in a large pot over medium-high heat until it shimmers and moves freely when you tilt the pot, about 90 seconds.
- 4
Add the beef chunks in a single layer and let them sit without stirring for 3 minutes until the bottom surfaces turn dark brown.
- 5
Stir the beef to flip all pieces and cook for another 2 minutes until most sides are brown, then transfer beef to a clean plate.
- 6
Place the 2 dried chiles, onion halves, and 3 garlic cloves directly into the empty pot and cook over medium-high heat for 2 minutes, stirring once halfway through, until the chiles begin to smell fragrant.
- 7
Pour in the canned diced tomatoes (with juice) and scrape the bottom of the pot with a wooden spoon to loosen any stuck brown bits.
- 8
Return the cooked beef to the pot and bring everything to a gentle simmer over medium heat, then reduce heat to low.
- 9
Cover the pot with a lid and simmer for 20 minutes, stirring once after 10 minutes, until the beef is very tender and breaks apart easily when pressed with a fork.
- 10
Remove the pot from heat and use two forks to shred the beef directly in the pot by pulling the forks in opposite directions until all pieces are thin and stringy.
- 11
Fish out and discard the onion halves, garlic cloves, and large chile pieces using a slotted spoon or tongs.
- 12
Season the shredded beef mixture with salt and pepper to taste by sprinkling a pinch, stirring, and tasting before adding more.
- 13
Open the can of refried beans and transfer them to a small pot over medium heat, stirring occasionally until heated through and slightly thickened, about 4 minutes.
- 14
Divide the warm refried beans between two bowls or plates and top each with a generous spoonful of the shredded beef mixture.
Tools you’ll need
- sharp chef's knife
- cutting board
- large pot with lid (5-quart or larger)
- wooden spoon
- two forks
- slotted spoon or tongs
- small pot
- serving bowls or plates
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