Beef Machacado

Rooney Caldwell

This dish was introduces to us by our cousin from Texas.  You make plenty to use for several dishes.

[ingredients title=”Marinade”]

  • 1/4 cup Worcestershire sauce
  • Juice of two limes
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable oil or olive oil

[/ingredients]

[ingredients title=”Machacado”]

  • 2 to 3 lbs Chuck Roast, trimmed and cut into 1/4 lb portions.
  • 1 large sweet onion (yellow onion) diced
  • 1/2 poblano pepper diced
  • 4 cloves of garlic, minced or pressed
  • 1 fresh jalapeno pepper, minced
  • 1- 14 oz can tomatoes with green chilies
  • 1/4 cup beef broth
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tsp hot pepper sauce
  • vegetable oil for searing the beef

[/ingredients]

[directions title=”Directions for the marinade”]

  1. Combine all the ingredients in a bowl then whisk them to form an emulsion.
  2. Add the beef making sure every piece is evenly coated.  Cover and refrigerate.
  3. 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.

[/directions]

[directions title=”Directions for the Machacado”]

  1. In a large soup pot, heat a few tablespoons 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 is several batches if the pot is too crowded.
  2. When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan.  Saute’ 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.
  3. 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.
  4. Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machacado in zip lock bags for later use.

[/directions]