MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
SLOW-COOKER BRAISED BRISKET (MACHACA)
Provided by Marcela Valladolid
Categories main-dish
Time 14h15m
Yield About 10 cups
Number Of Ingredients 24
Steps:
- For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
- Allow the meat to come to room temperature. Drain the meat and discard the marinade.
- For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
- Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
- The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
- For the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
- Serve with lime wedges on the side for squeezing over the top.
MACHACA BEEF
This beef is great for a main course, but we especially like it as a filling for burritos, and tacos.
Provided by weekend cooker
Categories Onions
Time 10h8m
Yield 12 taco fillings, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except the salsa in a slow cooker, and add just enough water to cover.
- Cover, and cook on low 10-12 hours, or until beef is tender.
- Drain and reserve the liquid.
- Shred beef using two forks to pull it apart.
- Combine beef, salsa, and enough of reserved liquidto make a desired consistency.
- Use` this filling for burritos, chapupas, or tacos.
Nutrition Facts : Calories 86.1, Fat 2.5, SaturatedFat 1, Cholesterol 37.4, Sodium 172.2, Carbohydrate 3.6, Fiber 0.8, Sugar 1.7, Protein 13
BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
Steps:
- Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
- Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
- Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
WARM PICNIC BURRITOS ("BURRITOS DE MACHACA")
Provided by Marcela Valladolid
Time 2h45m
Yield 12 burritos
Number Of Ingredients 17
Steps:
- Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.
- Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
- In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.
- Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
- Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.
- Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges.
CHEECH'S MANCHACA
Steps:
- Preheat the broiler.
- Sprinkle the steak with the oregano, salt and pepper and place on a baking sheet. Broil the steak until well done, about 6 minutes per side. Remove from the oven and let cool before slicing. Slice or shred the steak into thin pieces and set aside.
- In a large pot, combine the chicken stock, potatoes, jalapenos, onions and tomatoes, and bring to a boil over medium-high heat. Reduce the heat and add the shredded steak. Simmer the mixture for 2 hours until thickened.
- Serve the Manchaca with warm flour tortillas to wrap.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
BEEF MACHACA (TACO FILLING)
This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well.
Provided by aronsinvest
Categories Roast Beef
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- 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.
MACHACA BURRITOS
These go with Recipe #260124. Mmmmm! This is great stuff! Hope you enjoy! Most Machaca Burritos have green bell pepper in them, but this recipe doesn't have it--add it if you like, sliced and cook with the onions.
Provided by Miss Diggy
Categories Cheese
Time 20m
Yield 6 burritoes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet, and saute onions for 5 minutes.
- Add in meat and tomatoes and mix with the onions.
- Once heated through, break eggs over meat mixture and scramble together until done.
- Sprinkle cheese over Machaca mixture and let melt.
- Spoon mixture onto tortillas and fold and eat! You can use sour cream and salsa if you like, but we like it without!
Nutrition Facts : Calories 690.4, Fat 34.4, SaturatedFat 14, Cholesterol 592, Sodium 1051.7, Carbohydrate 61.9, Fiber 5.1, Sugar 6.8, Protein 32
SLOW COOKER MACHACA
Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have. Serve with tortillas, cheese, and sour cream.
Provided by TucsonMom
Categories World Cuisine Recipes Latin American Mexican
Time 12h5m
Yield 10
Number Of Ingredients 6
Steps:
- Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
- Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands. Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 6.9 g, Cholesterol 170.1 mg, Fat 32.5 g, Fiber 1.2 g, Protein 57.3 g, SaturatedFat 11.7 g, Sodium 1073.7 mg, Sugar 1.2 g
MACHACA BURRITOS
One thing that's always in style in Los Angeles' downtown Garment District are these burritos that people who work there buy. They're good for breakfast or lunch. This recipe is shared by Dinora Guzman, a catering truck cook in the Garment District.
Provided by lynnski LA
Categories Breakfast
Time 25m
Yield 6 burittos, 6 serving(s)
Number Of Ingredients 16
Steps:
- BURRITO:.
- Grease skillet with lard or butter or oil, add beef or mushrooms, season with salt and pepper, sprinkle with worcestershire sauce.
- Saute until browned, then remove meat or mushrooms and set aside.
- Add oil to skillet, add onion and green pepper and saute until onion is done, add diced tomato and saute, add eggs and scramble, add meat or mushrooms to mixture, and mix until heated through.
- Heat tortillas on griddle until warm and softened, top each tortilla with egg mixture, top with beans if desired.
- Fold in sides of tortilla, and roll to make a neat package, serve for eating out of hand.
- BEANS:.
- Drain liquid from can and reserve liquid, place oil and beans in a frying pan with some of the can liquid. Add spices and partly mash beans as they are heating.
Nutrition Facts : Calories 409.1, Fat 18.7, SaturatedFat 3.4, Cholesterol 233.2, Sodium 337.9, Carbohydrate 36.5, Fiber 7.8, Sugar 2.8, Protein 24
More about "machaca beef recipes"
WHAT IS MACHACA? EVERYTHING YOU NEED TO KNOW – …
From peopleschoicebeefjerky.com
PERFECT MACHACA RECIPE - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
- In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.
- Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.
SLOW COOKER BEEF MACHACA - SLENDER KITCHEN
From slenderkitchen.com
- In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
- Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.
MACHACA AKA SLOW COOKER BEEF BRISKET - A MEXICAN CLASSIC
From cookinginstilettos.com
- In a small bowl, whisk together the lime juice, soy sauce, Worcestershire sauce, minced garlic and jalapeno.
HOMEMADE MACHACA RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
- Generously season the meat with salt on both sides. Place on a plate and keep it covered while making the recipe.
- Place an iron cast skillet or a large pan over medium heat until smoky. Set heat to the lowest and arrange one or two beef slices making sure none of the pieces are touching or folded.
- Cook flipping the meat from time to time. You’ll notice that first it will release a little bit juice and take a evenly color (READ NOTES).
MEXICAN MACHACA BEEF RECIPE - MY TURN FOR US
HOW TO MAKE MACHACA AT HOME - COMO HACER MACHACA …
From honest-food.net
- Slice the meat as thin as you can, either across or with the grain -- your choice. Salt it well and store in the refrigerator overnight.
- Dehydrate it. I smoke the meat at 175°F until it is brittle, but you can use the sun if you are in a desert area in summer, or a dehydrator, or even an oven set on low. You want the meat to be very brittle.
- Break it into pieces with your hands or scissors, then add the garlic and oregano and blitz it for about 3 minutes in a food processor. You may have to give the machine some breaks in case it gets too hot. Lay out the finished machaca on a baking sheet for the rest of the day to fully dry some more, then it will be stable at room temperature in dry places. If you are in a humid place, keep your machaca in the fridge, where it will last months.
HOW TO MAKE MACHACA CON HUEVOS | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
- Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
- Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
SLOW COOKER BEEF MACHACA (MEXICAN SHREDDED BEEF) RECIPE ...
From recipezazz.com
- Dissolve bouillon cubes in boiling water and stir in remaining seasonings (not onions, chilies or salsa).
MACHACA BEEF (TEX-MEX SHREDDED BEEF RECIPE) | KITCHEN GIDGET
From kitchengidget.com
- Season beef with cumin, oregano, salt and pepper. Place in slow cooker. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. Cook on low for 4-6 hours, until meat is tender and falls apart.
- Remove meat from slow cooker; reserve a cup of liquid. Strain out the tomatoes, chiles and onions and use as a “salsa” topping later, if desired. Shred the beef and moisten with reserved liquid if needed. Serve beef.
BEEF MACHACA RECIPE BY PAMELA BRAUN - THE DAILY MEAL
From thedailymeal.com
- In a medium-sized bowl, combine the ground coffee, 3 tablespoons of the salt, and chili powder. Pat ½ of the mixture onto one side of the brisket. Lay the brisket (coated side down) in a 9-by-13-inch pan and pat the remainder of the mixture onto the other side of the brisket. Cover the pan with foil and refrigerate overnight.
- Cut the brisket in ½ or thirds (whatever will fit into your largest sauté pan). Add 1 tablespoon of the olive oil to the sauté pan. Once it is hot and shimmering, add 1 piece of the brisket and sear it for 3-4 minutes per side.
MEXICAN STYLE MACHACA EGGS (GREAT FOR BREAKFAST BURRITOS ...
MEXICAN SHREDDED BEEF MACHACA - COOKING ON THE RANCH
From highlandsranchfoodie.com
- 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 Dutch oven, 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.
MEXICAN MACHACA (SHREDDED BEEF) | TRAEGER GRILLS
From traeger.com
- When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes. Grill: 165 ˚F.
- In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce. Season the roast generously with Traeger Prime Rib Rub.
- Remove the meat from the roasting pan and place it directly on the grill grates. Close the lid and smoke for 1 hour. Set the roasting pan aside, as you will need it later.
MACHACA CON HUEVO RECIPE - MEXICAN FOOD JOURNAL
INSTANTPOT BEEF MACHACA | FOODTALK
From foodtalkdaily.com
MACHACA BEEF DIP SANDWICHES - READER'S DIGEST CANADA
From readersdigest.ca
SLOW-COOKER BRAISED BRISKET (MACHACA) - FOOD NETWORK
From foodnetwork.co.uk
SUPER EASY "MEXICAN MACHACA” | SEASONED SHREDDED BEEF ...
From youtube.com
MACHACA BEEF TACOS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOMEMADE MACHACA (NORTHERN MEXICAN DRIED BEEF) RECIPE
From seriouseats.com
MACHACA RECIPE, MEXICAN BEEF - DAVID'S FREE RECIPES.COM
From davidsfreerecipes.com
MACHACA - WIKIPEDIA
From en.wikipedia.org
MACHACA GUISADA (NORTHERN MEXICAN BRAISED DRIED BEEF) RECIPE
From seriouseats.com
MACHACA GUISADA (NORTHERN MEXICAN BRAISED DRIED BEEF ...
From recipes.studio
WHAT IS MACHACA? A NORTHERN MEXICAN TRADITION | VAMONOS TO ...
From vamonostomexico.com
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | MACHACA
From foodista.com
120 BEST MACHACA BEEF IDEAS | MACHACA BEEF, BEEF, MEXICAN ...
From pinterest.com
MACHACA, TRADITIONAL MEXICAN DRIED BEEF DISH
From blog.amigofoods.com
HOW TO MAKE BEEF MACHACA - TEXAS COOKING
From texascooking.com
MACHACA CON HUEVO RECIPE (WITH VARIATIONS)
From thespruceeats.com
MACHACA TACO & TEQUILA BAR - ATHENTIC MEXICAN FOOD
From themachaca.com
MACHACA BEEF NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MACHACA | TRADITIONAL BEEF DISH FROM MEXICO
From tasteatlas.com
MEXICAN MACHACA BEEF - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MACHACA RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS A MACHACA BURRITO? YOU'LL LOVE IT! - JUST MEXICAN FOOD
From justmexicanfood.com
MACHACA BEEF DIP SANDWICHES RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
#course #main-ingredient #preparation #occasion #main-dish #condiments-etc #beef #vegetables #dinner-party #inexpensive #meat #onions #taste-mood
You'll also love