Prep 15 mins
Cook 2 hrs
This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well.
- 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
- For 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.
- Marinate 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.
- In 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.
- When 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.
- Remove 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.
- Serve 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.
This taco filling was excellent - used 2 pounds of beef stew meat and after it marinated overnight, I cooked it in my pressure cooker adding an additional 1/4 cup of beef broth. After I brought it up to pressure, I cooked it for about 25 minutes and it fell apart with a fork - will definitely make this again!