Machaca (Authentic Mexican Shredded Beef) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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An authentic Mexican recipe from the book Mexican Cookery by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot. Ingredients:
1 lb boneless beef chuck |
1 cup water |
6 peppercorns |
1/4 medium onion |
salt |
1 garlic clove |
1/4 teaspoon salt |
1 tablespoon vegetable oil |
1/2 medium onion, chopped |
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili) |
2 small tomatoes, peeled, chopped (1/2 pound) |
1/4 teaspoon ground cumin |
fresh ground pepper (to taste) |
Directions:
1. Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
2. Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
3. Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
4. NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
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