Best Big Bens Beef Machaca Recipes

BEEF MACHACA RECIPE

Beef Machaca Recipe image

Pot roast is slow braised in Mexican spices and then shredded. Great for tacos, burritos and all things Mexican and Tex-Mex.

Provided by Lea Ann Brown

Time 3h

Number Of Ingredients 23

Ingredients

For the marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon New Mexico chili powder (or Ancho Chile Powder)
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil or olive oil
To cook the beef:
2-3 pounds Chuck Roast or Skirt Steak (trimmed and cut into portions.)
1 large sweet onion (diced)
½ green bell pepper diced
4 cloves of garlic (minced or pressed)
1 jalapeno pepper (minced)
1-14 ounce can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 tablespoon dried Mexican oregano
1 tablespoon ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
1/2 teaspoon cider vinegar
Vegetable oil for searing the beef

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.

Nutrition Facts : Carbohydrate 5 g, Protein 15 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, Calories 238 kcal, ServingSize 1 serving

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

Machaca (Authentic Mexican Shredded Beef) image

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

Ingredients

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

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.