Mexican Machaca Shredded Beef Traeger Grills Food

MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS

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)

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.

MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS

Steps:

• Place the chuck roast in a roasting pan (or sturdy disposable foil pan) and coat it on all sides with the Worcestershire sauce. Season it generously with Traeger Prime Rib Rub.
• When ready to cook, set temperature to 180℉ and preheat for 15 minutes. Remove the meat from the roasting pan and place it directly on the grill grate. Smoke for 1 hour. Set the roasting pan aside; you will need it later.
• Meanwhile, in a large saucepan or frying pan, saute the onions, bell pepper, poblano pepper, jalapeno, and garlic in the oil over medium heat 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 heat, and simmer the tomato mixture for 20 minutes. Taste for seasoning, adding more chili powder, cumin, or salt and pepper as needed. Transfer the smoked chuck roast to the reserved roasting pan.
• Increase the temperature of the Traeger to 300℉. Slice the roast into 4 or 5 chunks 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 on the grill grate. Roast the meat for 2-1/2 to 3 hours, turning the meat chunks over in the juices once or twice. (Use tongs to lift the lid or foil to avoid steam burns.) If the pan seems dry, add more beef broth. The meat is done when it 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.)

PORK MACHACA (TENDER PULLED MEXICAN PORK)

Steps:

• Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
• Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
• When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
• Shred (or "pull") either with forks or by hand.
• Place in storage container and add some of the broth to moisten; refrigerate until needed.
• Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
• For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
• For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
• Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.