Machaca (Shredded Beef)
Machaca (Shredded Beef)
2 lb boneless chuck
2 cups water
Peppercorns or pepper
1/2 medium onion
Garlic
1 can green chiles
Salt
1 or 2 cloves garlic, mashed with 1/2 tsp salt
1 tbsp vegetable oil
1/2 onion, chopped
2 tomatoes, chopped
1/4 tsp cumin
In large pan combine meat, water, pepper, onion, garlic & salt to taste
Bring to boil
Cover & simmer until very tender, about 2 hrs or cover & bake in oven for 3 hrs
Cool meat in broth
Drain
Reserve 2/3 cup broth for meat
Shred meat with fork
Mash the garlic to make paste
Heat oil
Add chopped onion & garlic
Cook until tender
Add chiles & tomatoes
Cook 1 or 2 min
Add meat, cumin & fresh pepper to taste
Cook until meat is heated through
Stir in reserved broth
Add salt if needed
Keep warm
Serve in warm flour tortillas
Shredded Beef (Carne De Res Deshebrada)
Shredded Beef (Carne de Res Deshebrada)
This is the traditional Mexican filling for tacos
It is preferred over the ground meat filling found in many restaurants
It is wonderful for making burritos, chimichangas, taquitos, & in carne seca
1/4 cup vegetable oil
1 (2 1/2 to 3 lb) beef brisket (smaller thinner
Fajitas
Fajitas
2 lb skirt steaks, cut into large pieces
1/4 cup Mexican lime juice
2 cloves garlic, minced
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp salt, or to taste
1/2 cup olive oil
1/4 tsp soy sauce
1/2 tsp Worcestershire sauce
Mix lime juice, garlic, paprika, peppers, salt, oil, soy sauce & Worcestershire sauce
Put fajitas into marinade & let st& for about 3 hrs
Remove meat from marinade & cook about 5 inches above hot coals & mesquite
Slice meat into bite-size strips
Put the meat into a bowl with about 2 cups lime juice
Heat a cast iron skillet until it is very hot
Empty the contents of the bowl, sliced meat & lime juice, into the hot skillet & remove it from the heat
Take it to the table in the skillet
Serve in hot flour tortillas
Top with pico de gallo, guacamole & hot sauce
To serve the Fajitas encebollada, or covered with onions, cook 2 sliced onions in 3 Tbsp of oil with a little garlic & about 3 whole serrano chiles until the onions are well browned