Michoacan Beef Recipes

MICHOACAN BEEF

Steps:

• Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour. Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes. Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Add green beans to the pan 15 minutes before the end of cook time or until the way you like them. Skim off any fat that rises to the surface. Transfer to individual bowl and serve with beans and rice.

MICHOACAN BEEF WITH NOPALES

Steps:

• Season the flour to taste with salt and pepper; toss the meat to coat. Brown in hot oil, then add the onions and garlic and saute a couple of minutes until fragrant.
• Add the tomatoes, chipotles and stock. Bring to a boil, reduce heat, cover and simmer about 2 hours until meat is tender. About 15 minutes before the end of cooking time, add the nopales and sugar.
• Serve with warm corn tortillas.

MICHOACAN BEEF

Steps:

• NOTE: to reconstitute dried chipotle chilies place the chilies in a pan with enough water to cover. Protecting your face against fumes and making sure the kitchen in well ventilated, bring the chilies and water to a boil. Cook for about 5 minutes then remove from heat. Cover and let stand until softened.
• Place the flour in a large bowl and season with salt and pepper. Add the beef and toss to coat well. Remove from the bowl, shaking off the excess flour.
• Heat the oil in a skillet and brown the meat briefly over a high heat. Reduce the heat to medium, add the onions and garlic and cook for a further 2 minutes.
• Add the tomatoes, chilies, and stock. Cover and simmer over a low heat for 1 1/2 hours or until the meat is very tender. Top and tail the green beans and add them to the pan 15 minutes before the end of cooktime or until the way your like them. Skim off any fat that rises to the surface.
• Transfer to individual bowl and serve with beans and rice.
• Transfer to.

CARNITAS MICHOACAN

Steps:

• If the roast has skin or bone, leave them on. Rinse the roast and place in a large pot. Add enough water to barely cover.
• Chop the onion into large pieces (about 8) and add to the pot. Add the salt.
• Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
• Remove the roast and drain, discarding the onion. Remove any skin or bones. Cut or separate into large cubes of about 4 inches.
• Put the lard in a heavy pot, melt and raise to a medium-high temperature. Test the temperature by dropping in a slice of bacon. It should boil immediately and take about 2 minutes to cook.
• Cook all of the bacon in the lard, remove it and set it aside for another use. (This step is to flavor the lard). If using bacon fat, add it at this time and skip cooking any bacon.
• Add the pork cubes a few at a time to the lard. Cook until they are starting to get crispy on the outside. I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
• Drain the pork, and salt if desired.
• Use the carnitas for tacos, burritos or by itself with sides of rice and beans.
• The lard can be cooled and reused. Store it in the refrigerator and smell before reusing. If stored too long, even in the refrigerator, it will go rancid.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

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.