Machaca Beef

by on March 19, 2017 » Add the first comment.
Print Friendly, PDF & Email

Thanks to Ninos Restaurant in Sun City and Macayos Restaurant in Phoenix for this recipe.

  1. Use a chuck roast or chuck eye roast or bottom roast
  2. Cut into large pieces – about 2-3 inches
  3. Put into a pot of water and cover with water plus two inches
  4. Add large pieces of celery, carrot and onion
  5. Add salt, pepper, oregano, cloves, and Grandpa's Thunder Powder, Arghh Powder, or other.
  6. Bring water to a boil and simmer for 2-1/2 – 3 hours
  7. Let cool so you can handle it safely – KEEP the braising liquid
    Keep some for gravy, and use some to keep the meat moist in the refrigerator
  8. Shred while still warm – refrigerate for up to a week in the braising liquid
    Discard any large pieces of fat or gristle.
  9. When ready to serve, heat up a pan with butter, onion and garlic
  10. Sear the shredded meat in the hot panĀ  – this will create more texture in the meat
  11. Add 1 can drained diced tomatoes and 1 can green chilies
  12. Add salt, pepper and desired spices
  13. Rehydrate with a bit of the braising liquid
  14. Cook for about 20 minutes, then serve on taco shells, tostada shells or tortillas.

Find more like this: Meat to Eat RED, World Cuisine

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.