Mexican machaca street tacos | Spicy beef favorite

Cut the beef chuck into larger pieces, place them in a pot with the minced garlic, 1 teaspoon of fine salt, and just enough water to cover. Bring to a boil, then cover and simmer over low heat for about 60–70 minutes until the meat is completely tender.

Remove the tender beef from the broth, let it cool for a few minutes, then shred it into thin, juicy strands using two forks.

Heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Add the thinly sliced onion and red bell pepper, then sauté for 3–4 minutes until slightly softened. Stir in the diced vine tomatoes, ground cumin, smoked paprika, dried oregano, 1 teaspoon of salt, and ground black pepper.