Machaca BeefIn Tex-Mex cuisine, an adapted version of the traditional machaca is a staple that can be served alone with tortillas and taco fixings, or as the basis for many other dishes.
Machaca2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into 1/4 lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
1/2 green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
1/4 cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef
Marinade1/4 cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 black pepper
1/2 vegetable oil or olive oil
- Combine all the ingredients in a bowl and whisk to form an emulsion.
- Add the beef making sure every piece is evenly coated.
- Cover and refrigerate over night.
- Before preparing, drain thoroughly
- Allow meat to come up to room temperature for about 30 minutes.
- In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot.
- Sear the beef a few pieces at a time to develop a rich brown color on all sides. (Do this in several batches if the pot is too crowded.)
- When all the beef is browned nicely and remove from the pan, add the onions, peppers, and garlic to the hot pan.
- Sauté for a few minutes then add the remaining ingredients to the pan along with the beef.
- Bring to a boil, scraping the browned bits off the bottom of the pan.
- Reduce heat to low, cover and simmer slowly for about 2 hours. Simmer until the meat is vertender and easily falls apart when pricked with a fork.
- Remove from heat, remove meat to a cutting board and shred with a pair of forks.
- Return to the pot and bring to a simmer, uncovered.
- Reduce the liquid until very thick, almost dry.
- At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
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