Recipe Archives->Mexican->Machaca 01

Machaca

3 quarts water
4-6 lb eye of round, brisket or chuck roast cut into chunks 
juice of 2 limes
3/4 cup pureed garlic
1/3 cup olive oil
1 cup chopped fresh Anaheim chiles (roasted)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/2 large white onion (sliced into rings)
2 tomatoes (chopped)

In an 8 qt stock pot bring the water to a boil, add the meat and
1/4 cup garlic and bring back to the boil then reduce the heat to
a simmer for about 2 hours or until meat is tender. Remove the meat
and set aside until cool enough to handle with the fingers. By hand,
shred the meat into 1/2 inch wide strips going with the grain.

Combine the lime juice with 1/4 cup garlic. Spread the shredded
meat evenly over a large pre-sprayed (with Pam) cookie sheet and
sprinkle evenly with the lime/garlic mixture. Place into a pre-heated
325 F oven and roast until brown and as dry you like it. Skim and
save the broth for possible use later.

Pierce the chiles 2 or 3 times with a fork and place them on the
rack under the broiler, turning until they turn brown and black
evenly.  Remove and place into a paper bag immediately to rest for
about 20 minutes. When cool enough to handle gently peel away most
of the fragile filmy skin. 

In a very large heavy skillet, saute the chiles in the oil with the
salt and pepper. Add the onion and tomatoes & saute briefly, adding
the remaining garlic just before adding the meat. Heat the meat
thoroughly adjusting the consistency with the left over broth. If
to moist, allow to evaporate while heating in uncovered skillet.

Printable version: machaca01.txt.