Best Mexican Mako Recipes

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.

MEXICAN MAKO

Mexican Mako image

Provided by Florence Fabricant

Categories dinner, easy, main course

Time 13m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 teaspoon chili powder
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
Juice of 2 limes
2 1/2 to 3 pounds mako shark, 1 inch thick
1/2 teaspoon salt or to taste
1 ripe avocado
Fresh coriander leaves for garnish

Steps:

Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer. Season with salt.
Trim the skin from the fish and cut the fish into six pieces of uniform size. Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
Preheat grill. While the grill is preheating, peel and pit the avocado and cut it into thin slices. Mix the avocado slices with the remaining lime juice.
Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle. Brush with the marinade while grilling.
Serve garnished with avocado slices and fresh coriander leaves.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 16 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 1 gram