Traditional Sonoran machaca stew

Ingredients

• 250 gshredded beef machaca
• 4ripe tomatoes
• 2 (adjust to taste)Serrano chillies
• 1/2white onion
• 2 clovesgarlic
• 480 ml (2 cups)beef stock or water
• 2 tbspvegetable oil
• to tastesalt and black pepper
• to garnish (optional)fresh coriander

Instructions

1. 1

   Blend the sauce

   Blend the tomatoes, chillies, garlic and onion until you have a smooth sauce.

2. 2

   Heat the oil

   Warm the oil in a saucepan over a medium heat.

3. 3

   Cook the sauce

   Pour in the sauce and cook for 5 minutes, stirring constantly so it does not stick.

4. 4

   Add the machaca

   Add the machaca and mix it thoroughly with the sauce.

5. 5

   Add the liquid

   Stir in the stock or water, then season with salt and pepper.

6. 6

   Simmer gently

   Cook over a low heat for 15 minutes, until the sauce has thickened slightly.

7. 7

   Serve hot

   Serve hot, topped with coriander if you like.

What is Sonoran machaca stew?

Machaca is dried beef that is shredded and used in dishes associated with northern Mexico, including Sonora. In this stew, the beef simmers in a tomato-based sauce until the flavours come together.

The simple combination of tomatoes, chillies, onion and garlic gives the dish a savoury, gently spicy base, while the machaca makes it hearty.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The beef machaca is the main source of protein, while the vegetable oil contributes most of the fat; the tomatoes and onion contribute some carbohydrate. Serve it with vegetables and a portion of rice or beans to make a more balanced plate.

Choosing the ingredients

Machaca: Use shredded beef machaca as listed; it is already dried and seasoned to varying degrees, so taste before adding much salt.

Chillies: Two Serranos give the sauce a noticeable kick. Remove the seeds for a milder result, or adjust the number to suit your preference.

Liquid: Beef stock deepens the savoury flavour, while water keeps the sauce simpler. Either works for the simmer.

Getting a smooth sauce

Blend the tomatoes, chillies, garlic and onion until no large pieces remain. A smooth sauce coats the shredded beef evenly as it cooks.

Keep stirring the sauce as it cooks in the oil for 5 minutes, paying attention to the bottom of the pan so it does not catch.

Simmering to the right texture

Once the machaca and liquid are added, keep the heat low and let the stew cook for 15 minutes. A gentle simmer gives the sauce time to thicken slightly without boiling hard.

The finished caldillo should still be saucy, not dry. If it thickens more than you want, loosen it with a little water or stock.

How to serve it

Serve the stew hot, with fresh coriander scattered over the top if desired. Rice, warm tortillas or beans make useful accompaniments.

For a more complete plate, add vegetables such as a simple salad or cooked greens alongside the stew.

Recipe notes & tips

• Taste the machaca before seasoning, since some varieties are already salty.
• Blend the sauce thoroughly for an even texture.
• Stir continuously while the sauce cooks in the oil to prevent it sticking.
• Keep the stew at a gentle simmer once the liquid is added.
• Add the coriander just before serving so it stays fresh.

Variations

• Milder sauce: Use one Serrano or remove the seeds before blending.
• More heat: Add another Serrano to the blended sauce.
• Water instead of stock: Use water for a lighter-tasting caldillo.
• Extra vegetables: Serve with cooked greens or a fresh salad on the side.
• Tortilla supper: Spoon the stew into warm tortillas for an easy serving.

Common mistakes to avoid

• Over-salting: Taste the machaca first and add salt gradually.
• Lumpy sauce: Blend the vegetables until smooth before cooking.
• Sauce catching: Stir constantly during the 5-minute cooking stage.
• Boiling too hard: Lower the heat after adding the liquid and simmer gently.
• Cooking until dry: Stop when the caldillo has thickened slightly but remains saucy.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat gently in a saucepan until hot throughout, adding a splash of water or stock if the stew has thickened.

Frequently asked questions