Machaca Beef Food

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.

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.

CHEECH'S MANCHACA

Steps:

• Preheat the broiler.
• Sprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside.
• In a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened.
• Serve the Manchaca with warm flour tortillas to wrap.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

SLOW-COOKER BRAISED BRISKET (MACHACA)

Steps:

• For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
• Allow the meat to come to room temperature. Drain the meat and discard the marinade.
• For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
• Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
• The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
• For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
• Serve with lime wedges on the side for squeezing over the top.

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.

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.

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.

BEEF MACHACA (TACO FILLING)

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 large soup pot, 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. Sauté 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.
• Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.

MACHACA BEEF DIP SANDWICHES

Steps:

• Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices. Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.