Beef Machaca

• Gluten free

• 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

Found on highlandsranchfoodie.com

Description

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.