Machaca...fun to say, fun to eat

I picked up my bountiful basket, and received my Mexican Pack, which again included everything I needed for tomatillo salsa, and it had big, beautiful poblano peppers.  So, I started looking up recipes with poblanos and came across this machaca recipe, which is beef that is used in street tacos, tamales, etc.  It look fab. and I went for it.  I also made a poblano and cilantro rice dish and a pot of beans, (pureeing some for refried beans)  Over all, I think it came out well.  I think the meat should have been cooked lower and slower to be more tender.  I am not great at meats, so I will learn.  So, happy eats to you.

Carne Machaca Recipe

Marinade:

• 2 Tablespoons of Worcestershire sauce
• 1/4 cup red wine vinegar
• Juice of two limes
• 2 cloves of garlic, minced
• Tablespoon of chipotle chili in adobo minced (substitute chili powder)
• Teaspoon of ground cumin
• 1/2 teaspoon of black pepper

Machaca:

• 3 pounds of chuck or skirt steak (although any affordable, tougher cut would work as well)
• 1 large onion, diced
• 1 poblano pepper, diced (substitute a green pepper)
• 1 Jalapeno, diced
• 1 can of diced tomatoes (with or without chilies)
• Tablespoon dried oregano
• Tablespoon ground cumin seed                                                                                       
• Teaspoon of hot pepper sauce such as Tabasco (you know I used chipotle tabasco!)
• Salt and pepper to taste
• Oil for frying

Process:

1. Mix all the ingredients for the marinade in a large freezer bag.
2. Cut the meat into 1/4 lb. pieces and place in the bag. Refrigerate over night.
3. In a large stock pot, fry the pieces of meat enough to get a brown color on the outside. This step will deepen the flavor of the final product.
4. Once the beef has some coloring, add the onion, peppers, oregano, and cumin. Cook until the onions are soft.
5. Add the remaining ingredients and bring to a boil. Be sure to scrape the bottom of the pan for all the brown bits as these too will add flavor.
6. Reduce the heat and simmer for 2 hours. Add water or beef broth if needed. The meat should be to the point of falling apart.
7. Remove the pot from the heat and remove the meat pieces. Shred with a pair of folks and return to the liquid.
8. Reduce liquid until the meat is almost dry.

Read more at Suite101: Carne Machaca Recipe: Beef Filling Used in Every Mexican Dish From Tacos to Tamales http://www.suite101.com/content/carne-machaca-a20300#ixzz0ztNUih9B