CARNE MACHACA
This is a recipe that will knock your socks off! Needs to be refrigerate overnight. It's a good change from bacon or sausage for breakfast or brunch. It is also good served rolled in warmed flour tortillas for lunch or dinner.
Provided by Kaccy G.
Categories Steak
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
- Stir frequently, cooking until the onion is translucent and tender.
- Add tomatoes with their liquid and stir well.
- Cook for 3-5 minutes.
- There won't be much liquid at this point.
- Add beef.
- Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
- When beef has cooled, refrigerate overnight.
- The next day, shred beef pieces, using fingers.
- Skim and fat from cooking juices and return beef to pan.
- Reheat over low heat and serve.
CROCK POT CARNE MACHACA
This is something a friend used to make for me and I can't get enough of it. Super easy to make too! This is a mexican meat that can be used in tacos, burritos etc...
Provided by Kristen in Chicago
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Season roast to taste.
- Place seasoned roast in crock pot.
- Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
- If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.
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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