Big Daves Beef Machaca Recipes

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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.

SHREDDED BEEF TOSTADAS WITH CHILES AND LIME



Shredded Beef Tostadas with Chiles and Lime image

Provided by Nils Bernstein

Categories     Beef     Kid-Friendly     Dinner     Lunch     Healthy     Tortillas     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 26

For the beef:
6 tablespoons kosher salt, plus more to taste
1 (2-pound) beef chuck roast
1 medium white onion, peeled, quartered
5 garlic cloves, peeled
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1/2 teaspoon whole cloves
For the beef salad:
1 medium white onion, diced, briefly rinsed in a colander, patted dry
1/2 cup fresh lime juice
1/2 cup pineapple juice
1 teaspoon dried oregano, crushed
Kosher salt
8 large radishes, cut into thin matchsticks
6 serrano chiles (or 3-4 jalapeños), stemmed, seeded, deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped fresh chives
For the tostadas:
16 small corn tortillas or store-bought crispy tostada shells
Vegetable oil (for frying; if needed)
Kosher salt (if needed)
1 1/2 cups Creamy Black Bean Spread
Shredded iceberg lettuce, Quick Pickled Onions , thinly sliced radishes, sliced avocado, crema (Mexican salted cream) or sour cream, queso fresco, red chile or tomato salsa (for serving)
Special Equipment
A candy or deep-fry thermometer

Steps:

  • Cook the beef:
  • Fill a large pot with 12 cups water; stir in 6 Tbsp. salt. Add beef, onion, garlic, peppercorns, cumin, and cloves. Bring to a simmer and cook, partially covered, until beef shreds easily with a fork, 1 1/2-2 hours. Drain, then transfer to a large bowl and let cool. Using 2 forks or your fingers, coarsely shred beef. Season with salt.
  • Finish the beef salad:
  • Add onion, lime juice, pineapple juice, and oregano to beef mixture and mix well. Season with salt. Let sit at least 1 hour at room temperature or chill up to 1 day. Stir in radishes, chiles, cilantro, and chives just before using.
  • Assemble the tostadas:
  • If frying tortillas, fit a large skillet with candy or deep-fry thermometer; pour in oil to measure 1". Heat over medium-high until thermometer registers 375°F. Fry tortillas in batches until crispy, turning every 30 seconds, about 2 minutes total. Drain on paper towel-lined baking sheets and season with salt.
  • Spread 1 Tbsp. Creamy Black Bean Spread on a tostada shell. Top with 1/4 cup beef salad, then lettuce, Quick Pickled Onions, radishes, avocado, crema, queso fresco, and salsa. Repeat with remaining tostada shells. Serve at room temperature.
  • Do Ahead
  • Beef salad can be chilled for up to 1 day. Bring to room temperature and stir in radishes, chiles, cilantro, and chives just before using.

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