Machaca Tacos
Prep time
Cook time
Total time
Serves: 15
  • 4 pounds beef (rump roast or something similar works best), cut into 4 equal sized pieces
  • 2 tablespoons freshly ground coffee
  • 2 tablespoons kosher salt
  • 1 tablespoon cayenne pepper
  • 2 teaspoons ground cumin
  • 3 tablespoons olive oil
  • 2 large shallots, minced
  • 3 dried chile peppers, chopped
  • 4 cloves garlic, minced
  • 1½ cups blood orange juice
  • ¾ cup red wine
  • ½ cup lime juice
  • ½ cup water
  • ⅓ cup freshly brewed coffee
  • 2 tablespoons white wine vinegar
  • 2 teaspoons cocoa powder
  • 1 teaspoon ground cinnamon
  • tortillas, for serving
  • diced red onions, for serving
  • salsa or diced tomatoes, for serving
  • cilantro, for serving
  • queso blanco, for serving
  1. Preheat your oven to 275 degrees F. Combine your ground coffee, salt, cayenne pepper, and cumin in a small dish and rub the equally sliced pieces of beef with it. Heat your olive oil over high heat in a large, high-sided pan, and add the meat, one or two pieces at a time, browning evenly on all sides for 1-2 minutes. Remove the meat from the pan and set aside.
  2. Remove all but 1 tablespoon of fat from the pan, and add in the shallots. Cook for 5 minutes over medium heat, until translucent, then add in the chile peppers. Cook for another 2 minutes, then add in the garlic and stir until fragrant, about 1 minute.
  3. Add the blood orange juice, red wine, lime juice, water, coffee, and vinegar to the pan, along with the cocoa powder and cinnamon. Stir to combine, then bring to a boil. Add the meat back to the pan - make sure that the liquid only comes about ⅔ of the way up the side of the pan; if it comes higher than that, spoon some of it out or else it will bubble over in your oven. Cover the pan and place the meat in the oven for 3½ hours.
  4. After 3½ hours, remove the pan from the oven, uncover, and place it over medium-high heat. Break down the meat with a wooden spoon (it should shred very easily), then stir occasionally for another 30-45 minutes or so, until all of the liquid has evaporated/absorbed. The mixture shouldn't be boiling too much, so turn down the heat to medium if it starts to. Be sure to stir every so often so nothing burns to the bottom of the pan.
  5. When the meat is ready, heat your tortillas by placing them in the oven or over a burner until toasted. Place a spoonful of meat in the tortilla, followed by your preferred toppings, and serve. This will keep well in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.
Recipe by The Crepes of Wrath at