Beef Machaca Recipes

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BEEF MACHACA RECIPE



Beef Machaca Recipe image

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

Provided by Lea Ann Brown

Categories     Main Course Beef

Time 3h

Number Of Ingredients 23

For the marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon New Mexico chili powder (or Ancho Chile Powder)
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil or olive oil
To cook the beef:
2-3 pounds 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)
1-14 ounce 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
1/2 teaspoon cider vinegar
Vegetable oil for searing the beef

Steps:

  • 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.
  • Finish by stirring in the vinegar.

Nutrition Facts : Carbohydrate 5 g, Protein 15 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 52 mg, Sodium 252 mg, Fiber 1 g, Sugar 2 g, Calories 238 kcal, ServingSize 1 serving

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)



Machaca (Authentic Mexican Shredded Beef) image

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

1 lb boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 garlic clove
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)
2 small tomatoes, peeled, chopped (1/2 pound)
1/4 teaspoon ground cumin
fresh ground pepper (to taste)

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



Beef Machaca image

This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Cooks easily in your crockpot.

Provided by PalatablePastime

Categories     Roast Beef

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 lbs boneless beef chuck roast
1 large onion, sliced
1 (4 ounce) can chopped green chilies
2 beef bouillon cubes
1 1/2 teaspoons dry mustard
1 tablespoon minced garlic
1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
6 -8 peppercorns
1 cup salsa

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.

BEEF MACHACA (TACO FILLING)



Beef Machaca (Taco Filling) image

This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well.

Provided by aronsinvest

Categories     Roast Beef

Time 2h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 20

1/4 cup Worcestershire sauce
juice of two lime
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup vegetable oil or 1/2 cup olive oil
2 -3 lbs chuck roast or 2 -3 lbs skirt steaks, trimmed and cut into 1/4 lb portions
1 large texas sweet onion, diced (yellow onion)
1/2 green bell pepper, diced
4 garlic cloves, pressed
1 fresh jalapeno pepper, minced
1 (14 ounce) can diced tomatoes or 1 (14 ounce) can tomatoes and green chilies
1/4 cup beef broth
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon hot pepper sauce such as Tabasco sauce
salt and pepper
vegetable oil for searing the beef

Steps:

  • 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 large soup pot, 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. Sauté 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.
  • Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.

MACHACA RECIPE, MEXICAN BEEF



Machaca Recipe, Mexican Beef image

Make and share this Machaca Recipe, Mexican Beef recipe from Food.com.

Provided by Jon N.

Categories     Mexican

Time 2m

Yield 1 1, 1 serving(s)

Number Of Ingredients 11

4 lbs chuck roast
2 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon pepper
1 tablespoon onion powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 really big onion, sliced (or 2 small ones)
2 -3 anaheim chilies, sliced
water
1 tablespoon oil (vegetable or corn) (optional)

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.

Nutrition Facts : Calories 2669.3, Fat 110.6, SaturatedFat 49.6, Cholesterol 1197.5, Sodium 7303.2, Carbohydrate 35.9, Fiber 5.6, Sugar 10, Protein 388.2

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