This recipe came into my life during a trip to the charming streets of Sonora in Northern Mexico, where it originally hails from. Eye-catching food stalls filled the air with a delicious aroma that was simply too irresistible. There, I experienced the magic of Chicken Machaca and the delightful symphony of flavors it brought with every bite. It was love at first taste, and there has been no looking back ever since.
So, without further ado, let’s embark on this flavor-filled journey to create your own Machaca at home. I promise it’s easier than you think with ingredients you likely already have in your pantry. And the result? It is a rich, hearty, and wholesome dish that the whole family will adore.
What is Chicken Machaca?
Chicken Machaca is a flavorful and tender shredded chicken dish that’s popular in Mexican and Southwestern cuisine. It’s typically made with marinated, slow-cooked chicken that’s shredded and then sautéed with various seasonings and vegetables.
Ingredients:
For Marinating the Chicken:
- 2 pounds of boneless, skinless chicken breasts or thighs
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
For Cooking the Chicken:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (adjust to taste for spiciness)
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, drained
- 1/4 cup chicken broth or water
- Salt and pepper to taste
For Serving:
- Flour tortillas or corn tortillas
- Shredded cheese
- Salsa
- Sour cream
- Chopped fresh cilantro
- Lime wedges
Instructions:
Marinate the Chicken:
- Combine the minced garlic, ground cumin, chilli powder, paprika, dried oregano, salt, pepper, and lime juice in a bowl.
- Place the chicken in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, preferably several hours, to allow the flavors to infuse.
Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat.
- Add the marinated chicken and cook until it’s browned on both sides and cooked through, about 5-7 minutes per side, depending on the thickness of the chicken. Remove the chicken from the pan and set it aside to cool slightly.
Prepare the Machaca Mixture:
- Add chopped onion, diced red and green bell peppers, minced jalapeño pepper, and garlic in the same skillet. Sauté until the vegetables are tender, about 5 minutes.
Shred the Chicken:
- Once the chicken has cooled a bit, shred it into bite-sized pieces using two forks.
Combine and Cook:
- Add the shredded chicken back into the skillet with the sautéed vegetables.
- Stir in the drained diced tomatoes and chicken broth or water.
- Cook the mixture for another 5-7 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
- Season with additional salt and pepper to taste.
Serve:
- Warm up the tortillas, and serve the Chicken Machaca as a filling. Top with shredded cheese, salsa, sour cream, chopped cilantro, and a squeeze of lime juice.
Tips:
- Adjust the spiciness by adding more or fewer jalapeño peppers.
- You can also customize the filling with ingredients like black beans, corn, or avocado slices.
- Leftover Chicken Machaca can be used in tacos, burritos, quesadillas, or as a topping for salads.
- If you prefer a smoother texture, you can pulse the cooked chicken and vegetable mixture in a food processor before serving.
Ingredient Substitutes
- Chicken: If you don’t have chicken or prefer a different protein, you can substitute it with beef, pork, or even shrimp.
- Garlic: If you’re out of fresh garlic cloves, use garlic powder or garlic paste as a substitute. Typically, 1/4 teaspoon of garlic powder is equivalent to one garlic clove.
- Spices (Cumin, Chili Powder, Paprika, Oregano): If you’re missing one or more of these spices, you can use a pre-made taco seasoning blend as a substitute. Taco seasoning usually contains a combination of these spices, along with others like onion powder and red pepper flakes.
- Lime Juice:Â Instead of fresh lime juice, use lemon juice or even vinegar (like white wine or apple cider vinegar) for acidity.
- Onion and Bell Peppers: If you’re out of onions or bell peppers, you can substitute with other vegetables like shallots, leeks, or celery. The flavor will be different, but it will still add texture and depth to the dish.
- Jalapeño Pepper: Adjust the level of spiciness to your liking. You can substitute jalapeño with other chilli peppers, such as serrano peppers for more heat or Anaheim peppers for a milder flavor. You can also use canned diced green chillies.
- Diced Tomatoes: You can use tomato sauce or paste if you don’t have canned diced tomatoes. Adjust the quantity to achieve the desired tomato flavor and consistency.
- Chicken Broth: You can use vegetable broth or water if you don’t have chicken broth. If you use water, add extra seasonings or a bouillon cube to enhance the flavor.
- Flour Tortillas:Â You can use corn tortillas or any other type of flatbread you prefer for serving. If you want a low-carb option, consider using lettuce leaves as wraps.
- Shredded Cheese: Customize the cheese to your liking or omit it if you’re dairy-free or prefer a lighter dish. Common cheese substitutes include vegan cheese, nutritional yeast, or a dairy-free cheese alternative.
What to serve with
- Tortillas:Â The most common way to serve this dish is as a filling for tortillas. You can use flour tortillas or corn tortillas, depending on your preference. Warm them up before serving to make them pliable and more flavorful.
- Rice:Â Serve Chicken Machaca over a bed of cooked rice. White rice, brown rice, or Spanish rice are all excellent choices. The rice can soak up the flavorful sauce from the chicken mixture.
- Beans:Â A side of beans complements Machaca perfectly. You can serve refried, black, pinto, or charro beans as a hearty, protein-rich side dish.
- Guacamole:Â Fresh guacamole is a creamy and cooling condiment that pairs wonderfully with the spiciness of Chicken Machaca. It adds a rich avocado flavor that balances the dish.
- Salsa:Â Salsa, whether homemade or store-bought, is a fantastic accompaniment to Chicken Machaca. Choose your favorite salsa variety, from mild to hot, to add a burst of flavor and freshness.
- Sour Cream: A dollop of sour cream on top of your Chicken Machaca adds a cool and creamy contrast to the dish. It can also help mellow the heat if you’ve made the dish spicy.
- Cheese:Â Sprinkle shredded cheese (such as cheddar, Monterey Jack, or Mexican blend) over your Chicken Machaca for extra flavor and creaminess. It melts beautifully when added to the hot filling.
- Chopped Fresh Cilantro:Â A handful of fresh cilantro leaves adds a burst of freshness and color to your dish. It also enhances the overall flavor profile.
- Lime Wedges:Â Serve lime wedges on the side to allow diners to squeeze fresh lime juice over their Chicken Machaca. This adds a zesty element to the dish.
- Avocado Slices:Â Thinly sliced or cubed avocados are a creamy and nutritious addition. They complement the flavors of Chicken Machaca and add a smooth texture.
- Pickled Jalapeños: If you love extra heat and tanginess, consider serving pickled jalapeño slices or other pickled vegetables as a side.
- Lettuce and Tomatoes:Â Create a simple salad with shredded lettuce and diced tomatoes. It adds a refreshing crunch to your meal.
FAQ
What does Machaca consist of?
Machaca is a Mexican dish that consists of dried beef or carne seca. It can also be made with other types of meat if you prefer.
Does Machaca need to be refrigerated?
No, Machaca does not need to be refrigerated.
Machaca is a dried meat product that can be stored at room temperature for up to 7 days or frozen for up to 2 months.
Final Thoughts
This chicken machaca can be very versatile. Serve it with tortillas on the side to make tacos or burritos, serve it over a bed of white rice for a hearty and filling meal, or just eat it with a fork. Either way, this machaca is sure to become your new go-to recipe when you’re craving something savory and delicious.
More Mexican Recipes:
- RUSA DRINK RECIPE
- MEMELITAS RECIPE
- TABLITAS RECIPE
- PAPAS LOCAS RECIPE
- CHUY’S BOOM BOOM SAUCE RECIPE
- SABANA DE RES RECIPE
- BEST BREAKFAST BURRITO SAUCE RECIPE
Ingredients
- 2 pounds of boneless, skinless chicken breasts or thighs
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and minced (adjust to taste for spiciness)
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes, drained
- 1/4 cup chicken broth or water
- Salt and pepper to taste
- Flour tortillas or corn tortillas
- Shredded cheese
- Salsa
- Sour cream
- Chopped fresh cilantro
- Lime wedges
Instructions
Marinate the Chicken:
- Combine the minced garlic, ground cumin, chilli powder, paprika, dried oregano, salt, pepper, and lime juice in a bowl.
- Place the chicken in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, preferably several hours, to allow the flavors to infuse.
Cook the Chicken:
- Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium-high heat.
- Add the marinated chicken and cook until it's browned on both sides and cooked through, about 5-7 minutes per side, depending on the thickness of the chicken. Remove the chicken from the pan and set it aside to cool slightly.
Prepare the Machaca Mixture:
- Add chopped onion, diced red and green bell peppers, minced jalapeño pepper, and garlic in the same skillet. Sauté until the vegetables are tender, about 5 minutes.
Shred the Chicken:
- Once the chicken has cooled a bit, shred it into bite-sized pieces using two forks.
Combine and Cook:
- Add the shredded chicken back into the skillet with the sautéed vegetables.
- Stir in the drained diced tomatoes and chicken broth or water.
- Cook the mixture for another 5-7 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
- Season with additional salt and pepper to taste.
Serve:
- Warm up the tortillas, and serve the Chicken Machaca as a filling. Top with shredded cheese, salsa, sour cream, chopped cilantro, and a squeeze of lime juice.
