Beef Machaca

Beef Machaca

  • Prepare: 30M
  • Cook: 2H 30M
  • Total: 3H
Beef Machaca

Beef Machaca

Diets

  • Gluten free

Ingredients

  • Meat

    • 2 lb Chuck roast or skirt steak
  • Produce

    • 4 cloves Garlic
    • 1 tsp Garlic powder
    • 1/2 Green bell pepper
    • 1 Jalapeno pepper
    • 2 Limes, juice of
    • 1 tbsp Mexican oregano, dried
    • 1 Sweet onion, large
    • 1 14oz can Tomatoes or tomatoes with green chilies
  • Canned Goods

    • 1/4 cup Beef broth
  • Condiments

    • 1 tsp Hot pepper sauce such as tabasco
    • 1/4 cup Worcestershire sauce
  • Baking & Spices

    • 1 tsp Ancho chili powder
    • 1/2 tsp Black pepper
    • 1/2 tsp Salt
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 Vegetable oil
    • 1/2 cup Vegetable oil or olive oil
  • Nuts & Seeds

    • 4 tsp Cumin, ground
  • Time
  • Prepare: 30M
  • Cook: 2H 30M
  • Total: 3H

Found on

Description

Western Flair, Rocky Mountain Air, Let's Cook

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

Ingredients

  • For the marinade:
  • ¼ cup Worcestershire sauce
  • Juice of two limes
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup vegetable oil or olive oil
  • To cook the beef:
  • 2-3 lb 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 14oz 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
  • Vegetable oil for searing the beef

Directions

  • 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.
  • Prepare: 30 mins
  • Cook Time: 2 hours 30 mins
  • TotalTime:
highlandsranchfoodie.com

highlandsranchfoodie.com

433 4
Title:

Beef Machaca con Huevos

Descrition:

Beef Machaca. A slow simmered pot roast with Mexican spices is shredded and used for tacos, burritos, huevos and more. So easy, I'm not sure I'll ever use ground beef for Mexican again.

Beef Machaca

  • Meat

    • 2 lb Chuck roast or skirt steak
  • Produce

    • 4 cloves Garlic
    • 1 tsp Garlic powder
    • 1/2 Green bell pepper
    • 1 Jalapeno pepper
    • 2 Limes, juice of
    • 1 tbsp Mexican oregano, dried
    • 1 Sweet onion, large
    • 1 14oz can Tomatoes or tomatoes with green chilies
  • Canned Goods

    • 1/4 cup Beef broth
  • Condiments

    • 1 tsp Hot pepper sauce such as tabasco
    • 1/4 cup Worcestershire sauce
  • Baking & Spices

    • 1 tsp Ancho chili powder
    • 1/2 tsp Black pepper
    • 1/2 tsp Salt
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 Vegetable oil
    • 1/2 cup Vegetable oil or olive oil
  • Nuts & Seeds

    • 4 tsp Cumin, ground

The first person this recipe

highlandsranchfoodie.com

highlandsranchfoodie.com

433 4

Found on highlandsranchfoodie.com

Cooking On The Ranch

Beef Machaca con Huevos

Beef Machaca. A slow simmered pot roast with Mexican spices is shredded and used for tacos, burritos, huevos and more. So easy, I'm not sure I'll ever use ground beef for Mexican again.