Machaca Recipe Mexican Beef

BIG BEN'S BEEF MACHACA

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.

HOMEMADE MACHACA (NORTHERN MEXICAN DRIED BEEF) RECIPE

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.

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.

BEEF MACHACA

Steps:

• Place beef in crockpot.
• Cover roast with remaining ingredients except salsa.
• Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
• Remove the beef from the crockpot and set the cooking liquid aside.
• Using two forks, shred beef.
• Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
• Adjust the seasoning and add salt and pepper if necessary.
• Use as a filling for tacos, burritos, enchiladas, chimis, etc.

MACHACA RECIPE, MEXICAN BEEF

Steps:

• First, slice your onion into half moon slices about 1/4in. thick.
• Cut the tops off your Anaheim chili's. Slice them in half lengthwise and remove the seeds. Depending on the size of your chili's, cut them in half or into thirds. You want strips about the same length as your onions.
• Then cut them into strips like the onions, about 1/4in. thick. Place your prepped veggies on a plate or in a bowl, cover and set aside or refrigerate. We'll get back to these later.
• Next, trim the fat off of your chuck steak. Dice into big cubes, about 1 1/2-2 inch cubes. You'll want them big so when it starts to break down you'll still have nice chunks.
• Add the salt, pepper, onion powder and garlic powder to a small bowl so it will be easy to add to the meat.
• Preheat your pot to medium high heat. If you are using a non-stick pan you do not have to add the oil. If your pan is not non-stick you'll want to add the oil to keep the meat from sticking to the bottom of the pot. Add your cubed meat to the hot pan along with your little bowl of seasoning.
• Fry the meat stirring often until it has browned, about 10-15 minutes or so.
• Pour in enough water to barely cover the meat, about 1/2 gallon or so.
• Turn the heat to high and cover. Once the meat comes to a boil, back the heat off until you have a "hard simmer". This means that the liquid is bubbling but not boiling over. You want to have it bubbling as hard as possible, covered, without it boiling over. Cook it for about 2-3 hours stirring occasionally.
• Note: You want a very tight fitting lid because you don't want the liquid to evaporate too quickly. If you notice the liquid evaporating fast you may need to add more water so keep this in mind.
• After 2-3 hours poke the meat to see if it is starting to break up. If it is, remove the lid, turn the heat down "just a little" and keep simmering until most of the liquid has evaporated. If it is not breaking down yet just put the lid back on and continue simmering until it is breaking up.
• The point here is to keep as much liquid in your pot until the meat starts to break up. Only at this point do you want to remove the lid and let the liquid evaporate. This will ensure your meat is extremely tender and falling apart. All together the meat will take about 3 1/2-4 hours. Keep monitoring your meat and stirring during the last hour.
• Machaca Beef ShreddedOnce the liquid has almost completely evaporated use a wood spoon to break the meat down. You don't want to completely shred it with your spoon, just to the point where some of the meat is shredded but you still have some nice chunks. At this point the meat is ready for the next step, onions and chili's... Yum!
• Adding Your Chili's And Onions To The Machaca.
• Preheat a very large skillet to medium high heat, preferably non-stick (if you don't have non-stick you'll need about a teas. of oil).
• Add your prepped veggies to the dry pan (if you're using non-stick) and grill them until they're just tender, about 2-4 minutes.
• Turn the heat off and add your warm beef Machaca Finishedand stir until thoroughly mixed. That's it, your meat is now ready.