Ingredients: |
Ingredients: The Beef. 3 lb Tri-Tip, Brisket, or Skirt Steak.
The Marinade:
• ¼ c Worchestershire sauce
• Juice of 2 limes
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder; new mexico
• ½ tsp sea salt
• ½ tsp ground black pepper
• ½ cup of olive oil
The Machaca:
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
1 14oz can diced tomatoes or tomatoes with green chilies ( 2 cans of Original Rotel).
¼ cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tapatio
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Directions: |
Directions:Tenderize: rub (1 tsp per lb), or 3 tsp of Baking Soda into all areas of the meat. Let sit at room temp for 20 minutes. Rinse off with running cold water and pat dry.
For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Cut meat into ½ lb portions.
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.
To make an Authentic Machaca, when cooked almost dry of liquid, dry in the oven at approx 140 degrees. My oven goes to an absolute low of 170 degrees. Prop open the oven door with a potholder or towel to allow moisture to escape. Spread the Machaca over a cookie sheet or two, if needed. I suggest you save some of the moist Machaca in the refrig, air tight, for about a week, and dry the rest. When Machaca is totally dry, store airtight in a glass jar.
The drying process preserves the beef, and it also gives the machaca a unique texture when prepared in the traditional fashion.
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This recipe for Carson's Authentic Beef Machaca is from