Mix all the minced vegetables into the shredded beef, adding a light sprinkle of salt and pepper-and if you want a spicy machaca (also known as barbacoa), add red chili flakes or pods, to taste.ĥ. If you like cilantro (aka coriander leaf) and can get it fresh, add 2 or 3 tablespoonfuls, also minced.
Mince a quantity of onion equivalent to the quantity of garlic, and an equal quantity each of red and green peppers. For a 4-to-6 pound roast, I’d use a whole head of garlic, myself. How much? Depends on how much you like garlic, essentially. Ergo, you don’t want to have big chunks of garlic, onion, and peppers-you want to use quantities of very finely minced vegetable, which will desiccate in the cooking and flavor the meat. The thing to observe here is that the vegetables are spice in this dish. Put shredded beef in a large frying pan or stewing pan-any wide, shallow pan with a lid (or that can be covered with a sheet of aluminum foil).Ĥ. Shred the chilled, boiled beef with your fingers, removing any gristle or fat. Overnight is best, but 2 or 3 hours will do.ģ. Scoop the beef out of the water, put it in a large bowl, cover and put in the refrigerator to chill. You know it’s done when you stick a fork in the meat and it begins to fall apart.Ģ. The only thing to remember is to check the pot and add more water, to prevent the meat boiling dry. Bring to a boil, and keep gently boiling for 3 to 5 hours. Put the raw beef in a large pot, cover it with water, and put over a medium-high flame. On the other hand, once made, machaca will keep-and improve in flavor-for up to a week in the refrigerator, and can be used in a number of different quick, tasty dishes.ġ. Preparation has several steps this isn’t a recipe for people rushing home from work and wondering what to microwave. (Note: don’t use spiced jerky if you employ this option.) Preparation In this case, you don’t need to boil or shred it, but will need to allow a longer steaming time. *Note: Traditional Mexican cookery occasionally uses carne seca-dried beef, or jerky-instead of fresh beef. IngredientsĪ large chunk of beef, any cut (one pound will probably feed 2-3 people)*ġ onion, any color (yellow Spanish onion is traditional)ġ head of garlic (yes, I do mean a whole head)Ĭrushed red pepper flakes or other chili pods (I like the little brown Piquin peppers, myself) (optional) By and large, a pound of raw beef will yield about 10 to 12 ounces of machaca. That being so, it really doesn’t matter what cut you select, or how big it is, but I usually buy a large rump roast, because it’s not very fatty, and is easy to clean. It ain’t Taco Bell, baby…ĭeveloped by Mexican peasants faced with the prospect of eating elderly goat, stringy rabbit, or the leftover remnants of the village cow, machaca is a way of rendering any cut of meat both edible and tasty. But as a small pre-Christmas present, here’s another bit of traditional Mexican (New Mexican) food.
Then another product I love which I used here are Ro*Tel Original Diced Tomatoes & Green Chilies. We always heat them up with cheese and spices as a dip for tortilla chips and my kids frequently request them as a side to their lunch. Rosarita Traditional Refried Beans are a go-to product around here (and you can find them at Walmart). Canned diced tomatoes with green chiliesįor this recipe I used my families favorite canned refried beans.
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