Machaca can be used to make tamales, burritos, tacos, enchiladas, or quesedillas like I did.
Here's the recipe:
Cut a 2 lb. beef roast in 7 or 8 pieces and marinade overnight.
Marinade:
* ¼ cup Worcestershire sauce
* Juice of two limes
* 1 tsp garlic powder
* 1 tsp ground cumin
* ½ tsp salt
* ½ tsp black pepper
* ½ cup vegetable oil or olive oil
Machaca:
* 2 lb Chuck Roast cut into portions.
* 1 Large Texas Sweet Onion (yellow onion) diced
* ½ green bell pepper diced
* 4 cloves of garlic, minced or pressed
* 1 Fresh Jalapeno Pepper, minced
* 2 10 oz. cans Rotel tomatoes with green chilies.
* ¼ cup beef broth
* 1 Tb dried oregano
* 1 Tb ground cumin
* 1 teaspoon hot pepper sauce such as Tabasco
* salt and pepper to taste
* Vegetable oil for searing the beef
Drain marinade off the meat and allow meat to come to room temperature about 30 minutes.
Sear pieces of meat well in hot cast iron skillet with 3 or 4 tablespoons of cooking oil
Dump meat in slow cooker.
Saute Onion, garlic, and pepper in the same hot skillet.
Dump sauteed vegetables in slow cooker.
Add all the other ingredients to the slow cooker and cook several hours or until meat is very tender, almost falling apart.
Shred meat with two forks, place meat and juice in cast iron skillet. Simmer until liquid is reduced to almost dry.
Use machaca meat to make any dish you want.
Stan
