Ecuadorian-style Machaca with Plantains

Ingredients

In this Ecuadorian adaptation of Machaca, we incorporate traditional Ecuadorian spices such as cumin, achiote, and cilantro to infuse the dish with the flavors of Ecuador. Additionally, we replace the traditional Mexican side dishes with rice and avocado slices, which are commonly enjoyed in Ecuadorian cuisine. We alse have the original recipe for Machaca, so you can check it out.

• 500g (1.1 lb) beef, shredded 500g (1.1 lb) beef, shredded
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup beef broth 1 cup beef broth
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, for serving Cooked rice, for serving
• Avocado slices, for serving Avocado slices, for serving
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
2. 2.
   Add the shredded beef to the skillet and cook until browned.
3. 3.
   Stir in the ground cumin, achiote powder, and dried oregano, and cook for an additional minute to toast the spices.
4. 4.
   Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover the skillet, and let the beef simmer for about 1 hour or until tender.
5. 5.
   While the beef is simmering, heat another skillet over medium heat and add a tablespoon of vegetable oil. Add the sliced plantains and cook until golden brown on both sides.
6. 6.
   Season the beef with salt and pepper to taste.
7. 7.
   Serve the shredded beef alongside the caramelized plantains, cooked rice, and avocado slices. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — Use a tender cut of beef, such as chuck roast or brisket, for the best results. Slow-cooking the beef will ensure it becomes tender and easy to shred.
• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Green plantains can be used if you prefer a less sweet taste.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice over the shredded beef before serving.
• If you prefer a spicier dish, you can add a diced jalapeno or a pinch of cayenne pepper to the beef while it simmers.
• If you can't find achiote powder, you can substitute it with paprika for a similar color and smoky flavor.
• To make the dish more filling, you can serve it with a side of black beans or a fresh green salad.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Ecuadorian-style Machaca with Plantains alongside a generous portion of cooked rice and avocado slices. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the shredded beef and caramelized plantains on a large serving platter, with the rice and avocado slices placed on the side. Sprinkle fresh cilantro over the dish for an attractive finishing touch.