MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS
This easy and succulent shredded beef can be loaded into tacos, enchiladas, or to top off mile-high nachos. Toss with Traeger Chili BBQ Sauce for an added zest.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 17
Steps:
- When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
- In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.
- Remove the meat from the roasting pan and place it directly on the grill grates, close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
- In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.
- Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat.
- Reduce the heat, and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed.
- Remove the roast from the grill and transfer it to the reserved roasting pan. Increase the temperature of the Traeger to 300°F.
- Slice the roast into 4 or 5 pieces of roughly equal size. Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil.
- Place the roasting pan directly on the grill grates. Close the lid and cook for 2 1/2-3 hours, turning the meat over in the juices once or twice, using tongs to lift the lid or foil to avoid steam burns. Add more beef broth as needed, and cook until the roast is very tender and can be pulled apart easily.
- Let the meat cool slightly, then shred with a pair of forks. If not serving immediately, return to the tomato mixture, cool, cover, and refrigerate. Machaca can be made up to 3 days ahead. Enjoy!
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
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.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
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