Homemade Machaca Northern Mexican Dried Beef Recipes
MACHACA BEEF
This beef is great for a main course, but we especially like it as a filling for burritos, and tacos.
Provided by weekend cooker
Categories Onions
Time 10h8m
Yield 12 taco fillings, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 86.1, Fat 2.5, SaturatedFat 1, Cholesterol 37.4, Sodium 172.2, Carbohydrate 3.6, Fiber 0.8, Sugar 1.7, Protein 13
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.
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