Machaca Shredded Beef Recipe

Mexican Shredded Beef Machaca Cooking On The …

WebJan 3, 2023 · Step 1: Remove meat from marinade, drain thoroughly and pat dry with a paper towel. In a Dutch oven, or large skillet, heat a few …

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.

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Machaca Beef (TexMex shredded beef recipe)

WebJun 7, 2023 · Place in slow cooker. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. Cook on low for 4-6 hours, until meat …

1. 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.
2. 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.

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