Machaca Recipe Sonora

Mexican Shredded Beef Machaca Cooking On The …

WEBJan 3, 2023 · Learn how to make tender and flavorful shredded beef with this easy Mexican recipe. You'll need chuck roast, lime juice, chile …

1. 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.
2. 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.
3. 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.
4. 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.

Preview

See Also:

Show details

Machaca (Slow Cooker, Instant Pot, or Dehydrated)

WEBSep 10, 2024 · Learn how to make machaca, a traditional Mexican dish with seasoned dried and shredded beef, using slow cooker, Instant Pot, or …

1. Season the beef with salt and pepper and place into the slow cooker.
2. In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
3. 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.

Preview

See Also:

Show details

Homemade Machaca Recipe M.A. Kitchen Blog

WEBFeb 6, 2021 · Machaca is a northern Mexican preparation of sun-dried and pounded beef that can be used for breakfasts, tacos, burritos, and …

1. Generously season the meat with salt on both sides. Place on a plate and keep it covered while making the recipe.
2. 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.
3. 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).
4. Then, after about 10 minutes, it will have a darker color and be completely dry.

Preview

See Also:

Show details