2 hrs 15 mins
This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well.
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- 1/4 cup Worcestershire sauce
- juice of two lime
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil or 1/2 cup olive oil
- 2 -3 lbs chuck roast or 2 -3 lbs skirt steaks, trimmed and cut into 1/4 lb portions
- 1 large texas sweet onion, diced (yellow onion)
- 1/2 green bell pepper, diced
- 4 garlic cloves, pressed
- 1 fresh jalapeno pepper, minced
- 1 (14 ounce) can diced tomatoes or 1 (14 ounce) can tomatoes and green chilies
- 1/4 cup beef broth
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon hot pepper sauce such as Tabasco sauce
- salt and pepper
- vegetable oil for searing the beef
- 1For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
- 2Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
- 3In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
- 4When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
- 5Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
- 6Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machaca in zip lock bags for later use.
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Nutritional Facts for Beef Machaca (Taco Filling)
Serving Size: 1 (334 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 597.8
- Calories from Fat 435
- Total Fat 48.3 g
- Saturated Fat 14.4 g
- Cholesterol 104.3 mg
- Sodium 576.0 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 2.1 g
- Sugars 5.2 g
- Protein 29.3 g