HOMEMADE MACHACA (NORTHERN MEXICAN DRIED BEEF) RECIPE
Dried like jerky, then pounded into shreds, Northern Mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. This easy method works in a very low oven or dehydrator.
Provided by Christian Reynoso
Categories Snack
Time 5h
Number Of Ingredients 4
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.
Nutrition Facts : Calories 272 kcal, Carbohydrate 2 g, Cholesterol 93 mg, Fiber 0 g, Protein 28 g, SaturatedFat 7 g, Sodium 1152 mg, Sugar 0 g, Fat 17 g, ServingSize Makes about 3/4 pound dried beef, UnsaturatedFat 0 g
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.
MACHUCA
Machuca is a staple of the Garifuna, descendants of intermarried Africans and Carib natives who live on the Atlantic coast of Central America. It's a sticky, satisfying mash of sweet and green plantains, rolled into bites and dunked into flavorful soups, similar to the fufus of West Africa.
Provided by Francis Lam
Categories side dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Peel the plantains, cut them into 3-inch chunks and place them in a pot with well-salted water to cover. Bring to a boil over high heat, then reduce to a simmer. Cook until the plantains are easily pierced with a fork, 15 to 20 minutes.
- Drain, keeping 1/2 cup of the water, and pound the plantains to a purée in a large mortar, or purée in a food processor until nearly smooth with some small chunks. The texture should be a bit like chewy mashed potatoes. Add a few tablespoons of the cooking water while puréeing if needed to keep it soft, and season with salt to taste. Keep warm, and serve with hudutu.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 260 milligrams, Sugar 17 grams
SLOW COOKER MACHACA
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Provided by TucsonMom
Categories World Cuisine Recipes Latin American Mexican
Time 12h5m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g
BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
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
Credit for this masterpiece recipe goes to my sister, Judy, the best cook I know. I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many.
Provided by Happy Hippie
Categories One Dish Meal
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 681.8, Fat 49.5, SaturatedFat 19.5, Cholesterol 368, Sodium 253.9, Carbohydrate 7.5, Fiber 1.3, Sugar 3.7, Protein 49
PERFECT MACHACA RECIPE
Perfect Machaca Recipe is full of the most juicy, tender, beef along with peppers, onions, and jalapeno! The easy spice rub is what gives this Machaca its amazing flavor!
Provided by Nichole
Categories Main Course
Time 8h20m
Number Of Ingredients 15
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!
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