Perfect Machaca Recipes

PERFECT MACHACA RECIPE

Steps:

• In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
• Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
• Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
• Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.
• Cover and cook on low for 8 hours.
• Serve immediately with your favorite toppings! This meat is great for nachos, burritos, tacos, or salad!

HOMEMADE MACHACA (NORTHERN MEXICAN DRIED BEEF) RECIPE

Steps:

• Set oven racks to upper and lower positions and preheat oven to "warm;" use an oven thermometer to confirm temperature is between 140 and 160°F (60 to 70°C). If there is no "warm" setting, set oven to its lowest temperature and regulate temperature by keeping door ajar and/or opening and closing it as needed while monitoring an oven thermometer. Alternatively, you can use a dehydrator; set the temperature of a dehydrator to 145°F (63°C).
• Using a sharp knife, slice brisket against the grain into roughly 3- by 1-inch pieces that are between 1/8 and 1/4 inch thick. In a large bowl, toss beef strips with garlic, black pepper, and salt until evenly coated.
• The shredded machaca can be used right away in a recipe that calls for it, refrigerated in an airtight container for up to 1 week, or frozen in zipper-lock bags with the air pushed out for up to 1 month.

BIG BEN'S BEEF MACHACA

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.

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.

MACHACA

Steps:

• In crockpot, cook roast on low heat 8-10 hours.
• Remove from pot and shred beef.
• In skillet, saute diced onion and green bell pepper until lightly browned.
• Add garlic and saute with onion for an additional minute or so.
• Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
• Add salt and pepper to taste.
• Add green chilis and tomatoes.
• Cook until well heated.
• Break eggs into a bowl and scramble.
• Add to meat mixture and cook until eggs are done and scrambled throughout.
• Add enough El Pato tomato sauce to moisten but not drench.
• When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
• NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.