Machaca Authentic Mexican Shredded Beef Food

BEEF MACHACA RECIPE

Steps:

• For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
• Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
• In a Dutch oven, 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 as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
• When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saute 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. The meat should be very tender and should easily fall 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.
• Finish by stirring in the vinegar.

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.

SLOW COOKER MACHACA

Steps:

• Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
• Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.

BEEF MACHACA

Steps:

• Place beef in crockpot.
• Cover roast with remaining ingredients except salsa.
• Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
• Remove the beef from the crockpot and set the cooking liquid aside.
• Using two forks, shred beef.
• Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
• Adjust the seasoning and add salt and pepper if necessary.
• Use as a filling for tacos, burritos, enchiladas, chimis, etc.

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 BEEF

Steps:

• Combine all ingredients except the salsa in a slow cooker, and add just enough water to cover.
• Cover, and cook on low 10-12 hours, or until beef is tender.
• Drain and reserve the liquid.
• Shred beef using two forks to pull it apart.
• Combine beef, salsa, and enough of reserved liquidto make a desired consistency.
• Use` this filling for burritos, chapupas, or tacos.

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.