Machaca (Authentic Mexican Shredded Beef)

5.0(7)

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.

by BecR2400·published 2005-04-30

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Meat

Servings

4 serving(s)

Total time

2h 15m

prep 15 min

Calories / serving

212 kcal

Ingredients (13)

serves

1 lb boneless beef chuck
1 cup waterwater
6 peppercornspeppercorn
1/4 medium oniononion
saltsalt
1 garlic clovegarlic
1/4 teaspoon saltsalt
1 tablespoon vegetable oilvegetable-oil
1/2 medium onion, choppedonion
1 california chili pepper, roasted, peeled (or 1 roasted and peeled poblano chili, or 1 canned whole green chili)pepper
2 small tomatoes, peeled, chopped (1/2 pound)tomato
1/4 teaspoon ground cumincumin
fresh ground pepper (to taste)pepper

Instructions (4 steps)

01Place 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.
02Cool 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.

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