Instantpot Beef Machaca
"This recipe is easy to make but very flavorful. I grew up in a Hispanic home and this dish was very typical and eaten often. It’s great for lunch and dinner but add eggs to it and it makes a great breakfast burrito. Traditional machaca however is made of beef or pork that is marinated with spices, then pounded thinly, dried similar to beef jerky, and then shredded. After it’s fully dried, it’s then rehydrated and used for flautas, tacos, or burritos. I tell ya, it’s a process but guess…..."
INGREDIENTS
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2.5 lbs flank steak or skirt steak
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2 large tomatoes, chopped
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1 medium white onion, chopped
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1 Serrano chili, thinly sliced (optional)
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3 minced garlic cloves
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1.5 tsp salt (or to taste)
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1.5 tsp black pepper
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1 tsp ground cumin (optional)
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3/4 cup water
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1/2 cup reserved broth from beef after its cooked in the instantpot.
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2 Tbsp cooking oil
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