Carne Machaca Recipes

Steps:

• In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
• Stir frequently, cooking until the onion is translucent and tender.
• Add tomatoes with their liquid and stir well.
• Cook for 3-5 minutes.
• There won't be much liquid at this point.
• Add beef.
• Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
• When beef has cooled, refrigerate overnight.
• The next day, shred beef pieces, using fingers.
• Skim and fat from cooking juices and return beef to pan.
• Reheat over low heat and serve.

Steps:

• Season roast to taste.
• Place seasoned roast in crock pot.
• Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
• If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

Steps:

• In crockpot, cook roast on low heat 8-10 hours.
• Remove from pot and shred beef.
• In skillet, saute diced onion and green bell pepper until lightly browned.
• Add garlic and saute with onion for an additional minute or so.
• Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
• Add salt and pepper to taste.
• Add green chilis and tomatoes.
• Cook until well heated.
• Break eggs into a bowl and scramble.
• Add to meat mixture and cook until eggs are done and scrambled throughout.
• Add enough El Pato tomato sauce to moisten but not drench.
• When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
• NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.