Beef Machaca

tyler43836 · 01-24-2007, 07:27 AM

Made this.....SO yummy I had to share. I burned my finger REALLY bad in the process...I would not recommend THAT! My changes are at the end of the recipe (I used a crock pot).

Big Dave’s Beef Machaca
This is a basic machaca recipe. You can add to it or take away from it. Spice it up a little by adding chili powder or chili paste. Finish with some diced potatoes for “Machaca con papas.” You could also make a version of this recipe with leftover roasts or fajitas. Skip the marinade step and the searing step. Simply simmer the meat with the other ingredients until it is falling apart then shred it.
Marinade:
• ¼ cup Worcestershire sauce
• Juice of two limes
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil or olive oil
Machaca:
• 2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into ¼ lb portions.
• 1 Large Texas Sweet Onion (yellow onion) diced
• ½ green bell pepper diced
• 4 cloves of garlic, minced or pressed
• 1 Fresh Jalapeno Pepper, minced
• 1 14oz can diced tomatoes or tomatoes with green chilies
• ¼ cup beef broth
• 1 Tb dried oregano
• 1 Tb ground cumin
• 1 teaspoon hot pepper sauce such as Tabasco
• salt and pepper to taste
• Vegetable oil for searing the beef
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.
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.
In a large soup pot, 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.
When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté 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.
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.

>>>>I marinaded over night as instructed. (I used a ziplock freezer bag and turned it a few times during the fridge process).
Seared the beef (I cut a roast into 1-2 inch 'chunks') in a large frying pan. Removed the beef and placed in the crock pot (that's where the burn came in! YOWCH!). sauteed the onions, jalapeno and garlic till tender in the same pan w/ oil and meat drippings. Stirred in the remaining ingredients then dumped into the crock pot. High for about 4 hours...(til the meat fell apart and was easy to shred)....OH, LORD! It's a little piece of heaven!

faemajik · 01-24-2007, 07:35 AM

Ty ,mine is cookin

tyler43836 · 01-24-2007, 07:36 AM

Quote:

Originally Posted by trish2

Ty ,mine is cookin

Oh yea!!! Doesn't it smell AWESOME!?

faemajik · 01-24-2007, 07:39 AM

ohh yeah
I used cheap meat( round steak, cut thin on sale)
so may not be zackly and I omitted the burned finger

tyler43836 · 01-24-2007, 07:42 AM

Quote:

Originally Posted by trish2

ohh yeah
I used cheap meat( round steak, cut thin on sale)
so may not be zackly and I omitted the burned finger

That's the secret ingredient

I think the round steak will work fine, cause you cook it so long. Should get nice and tender...will it shred okay though?

faemajik · 01-24-2007, 07:44 AM

dunno
will post back and let everyone know

cat howlin gotta go see

walkingwoman · 01-24-2007, 08:36 AM

Thanks

It looks like a delicious recipe.

Charski · 01-24-2007, 08:53 AM

That looks really GOOD and I'm so sorry about your burned fingers - saw the post in the Playground - OWIE! Hope it's feeling better today....

faemajik · 01-24-2007, 10:41 AM

ok, status
the meat is falling apart!!
I cooked it awhile and then turned it off to soak perse'
I will likely serve it to the men over rice and I will pick the meat out

since I am on M/E

yanno what, I wanna try this with porkbutt or brisket or something

Sooz · 01-24-2007, 01:00 PM

Tyler43836 - this is exactly the type of recipe I like to make for my family on Sunday so I will try it then. I read Trish2 is serving it over rice. How did you serve yours?

We can't have the potatoes but those in my family who want to are adding things like L/C tortillas back in starting Sunday. The others could just top it with shredded lettuce, salsa, sour cream, etc if the want. The recipe sounds really yummy!

faemajik · 01-24-2007, 02:31 PM

I ate mine plain, the mens over brown wholegrain rice

they LOVED it and I did too
and DH is picky

Charski · 01-24-2007, 02:57 PM

I eat this kind of stuff over finely-shredded cabbage. It adds a nice "crunch" and it's good for you too.

Charski · 01-24-2007, 02:59 PM

Oh yeah - and a classic is to serve machaca breakfast-style, scrambled into eggs. I like to add canned diced green chiles and a little cheese at the end.

faemajik · 01-24-2007, 03:07 PM

Quote:

Originally Posted by Charski

I eat this kind of stuff over finely-shredded cabbage. It adds a nice "crunch" and it's good for you too.

ah mah gawds

that sounds orgasmic

Charski · 01-24-2007, 03:15 PM

Purty dang close anyway!!

faemajik · 01-24-2007, 03:16 PM

Quote:

Originally Posted by Charski

Purty dang close anyway!!

tyler43836 · 01-24-2007, 03:22 PM

I ate mine over nothing...topped with cheddar and sour cream. Yummy.

jswalker1992 · 01-24-2007, 08:30 PM

Do you think that it would work in the oven, or simmered on the stove top? My DS dropped and shattered the top to my crock pot yesterday.

faemajik · 01-25-2007, 04:19 AM

I simmered mine on the stove top

tyler43836 · 01-25-2007, 05:27 AM

The original recipe calls for stovetop...I did mine in the crockpot so i didn't have to pay too much attention to it.

jswalker1992 · 01-25-2007, 10:16 AM

Great! That is what I am doing tonight for dinner! I put the meat in the marinade last night. I can't wait.

tyler43836 · 01-26-2007, 05:24 AM

Quote:

Originally Posted by jswalker1992

Great! That is what I am doing tonight for dinner! I put the meat in the marinade last night. I can't wait.

How did it turn out for ya??

Charski · 01-26-2007, 09:10 AM

Tyler - how are your burns faring?

tyler43836 · 01-26-2007, 09:48 AM

Quote:

Originally Posted by Charski

Tyler - how are your burns faring?

I finally had to pop the blister that was the size of Texas and growing! Feels better now, but trying to keep it covered and away from infectious type stuff!

on another note...beware, it's contagious. last night DBF was working on a plane (aircraft mechanic) and was attacked by a spring loaded door. 7 stitches and broke his finger in 3 places

Charski · 01-26-2007, 03:44 PM

HOLY kee-rap - you two need to be packed in high cotton!! LOL!

OUCH, that sounds incredibly painful...I hope you both get healed up FAST.

babydollsea · 01-26-2007, 04:28 PM

Well...I got the meat marinating! I will post results!! I can't wait!!!

Marla
Plum PA

jswalker1992 · 01-26-2007, 04:57 PM

I made this on top of the stove yesterday. It was so good! I ate mine with a little sour cream and shredded cheese on top. The kids ate theirs with tortillas. We also had a salad with it. We will be making this often! Can't wait to make it again and use it instead of taco meat next time we decide to do taco salad!!

tyler43836 · 01-27-2007, 07:10 AM

I thawed out the part I had frozen yesterday. I had mine with just cheese and sour cream, but I added tortillas, refried beans and all the burrito 'fixin's' for DBF...he said it was better than Taco Bell!!

And Charski...you're quite right. Packed in cotton would be a good option! I joked with him that he was having 'finger food' for dinner.

LoveMyGSDs · 01-27-2007, 07:12 AM

Quote:

Originally Posted by tyler43836

I finally had to pop the blister that was the size of Texas and growing! Feels better now, but trying to keep it covered and away from infectious type stuff!

on another note...beware, it's contagious. last night DBF was working on a plane (aircraft mechanic) and was attacked by a spring loaded door. 7 stitches and broke his finger in 3 places

You be careful to keep antibiotic on that blister!! If you pop a blister it's MUCH more likely to get infected!

01-24-2007, 07:27 AM	#1
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: New York, NY Posts: 11,454 Blog Entries: 1 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	Beef Machaca Made this.....SO yummy I had to share. I burned my finger REALLY bad in the process...I would not recommend THAT! My changes are at the end of the recipe (I used a crock pot). Big Dave’s Beef Machaca This is a basic machaca recipe. You can add to it or take away from it. Spice it up a little by adding chili powder or chili paste. Finish with some diced potatoes for “Machaca con papas.” You could also make a version of this recipe with leftover roasts or fajitas. Skip the marinade step and the searing step. Simply simmer the meat with the other ingredients until it is falling apart then shred it. Marinade: • ¼ cup Worcestershire sauce • Juice of two limes • 1 tsp garlic powder • 1 tsp ground cumin • 1 tsp chili powder • ½ tsp salt • ½ tsp black pepper • ½ cup vegetable oil or olive oil Machaca: • 2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into ¼ lb portions. • 1 Large Texas Sweet Onion (yellow onion) diced • ½ green bell pepper diced • 4 cloves of garlic, minced or pressed • 1 Fresh Jalapeno Pepper, minced • 1 14oz can diced tomatoes or tomatoes with green chilies • ¼ cup beef broth • 1 Tb dried oregano • 1 Tb ground cumin • 1 teaspoon hot pepper sauce such as Tabasco • salt and pepper to taste • Vegetable oil for searing the beef 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. 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. In a large soup pot, 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. When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Sauté 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. 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. >>>>I marinaded over night as instructed. (I used a ziplock freezer bag and turned it a few times during the fridge process). Seared the beef (I cut a roast into 1-2 inch 'chunks') in a large frying pan. Removed the beef and placed in the crock pot (that's where the burn came in! YOWCH!). sauteed the onions, jalapeno and garlic till tender in the same pan w/ oil and meat drippings. Stirred in the remaining ingredients then dumped into the crock pot. High for about 4 hours...(til the meat fell apart and was easy to shred)....OH, LORD! It's a little piece of heaven! __________________ Tyler's myspace Excellence is achieved by the mastery of fundamentals. Vince Lombardi It isn't the great big pleasures that count the most; it's making a great deal out of the little ones. Jean Webster

01-24-2007, 07:35 AM	#2
faemajik Very Gabby LCF Member!!! Join Date: Jul 2004 Posts: 4,095 Gallery: faemajik	Ty ,mine is cookin

01-24-2007, 07:39 AM	#4
faemajik Very Gabby LCF Member!!! Join Date: Jul 2004 Posts: 4,095 Gallery: faemajik	ohh yeah I used cheap meat( round steak, cut thin on sale) so may not be zackly and I omitted the burned finger

01-24-2007, 07:44 AM	#6
faemajik Very Gabby LCF Member!!! Join Date: Jul 2004 Posts: 4,095 Gallery: faemajik	dunno will post back and let everyone know cat howlin gotta go see

01-24-2007, 08:36 AM	#7
walkingwoman Blabbermouth!!! Join Date: Aug 2001 Location: On the Fatties Thread Posts: 6,780 Gallery: walkingwoman Stats: 12/4/2-4 WOE: Another day, another diet Start Date: 01/02/08	Thanks It looks like a delicious recipe.

01-24-2007, 08:53 AM	#8
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	That looks really GOOD and I'm so sorry about your burned fingers - saw the post in the Playground - OWIE! Hope it's feeling better today....

01-24-2007, 10:41 AM	#9
faemajik Very Gabby LCF Member!!! Join Date: Jul 2004 Posts: 4,095 Gallery: faemajik	ok, status the meat is falling apart!! I cooked it awhile and then turned it off to soak perse' I will likely serve it to the men over rice and I will pick the meat out since I am on M/E yanno what, I wanna try this with porkbutt or brisket or something

01-24-2007, 01:00 PM	#10
Sooz Senior LCF Member Join Date: Oct 2003 Location: Colorado Posts: 567 Gallery: Sooz Stats: 188/135 then 177/138 NOW 145/138 WOE: LC -WOL Start Date: Restarted, restarted, and restarted again....	Tyler43836 - this is exactly the type of recipe I like to make for my family on Sunday so I will try it then. I read Trish2 is serving it over rice. How did you serve yours? We can't have the potatoes but those in my family who want to are adding things like L/C tortillas back in starting Sunday. The others could just top it with shredded lettuce, salsa, sour cream, etc if the want. The recipe sounds really yummy!

01-24-2007, 02:31 PM	#11
faemajik Very Gabby LCF Member!!! Join Date: Jul 2004 Posts: 4,095 Gallery: faemajik	I ate mine plain, the mens over brown wholegrain rice they LOVED it and I did too and DH is picky

01-24-2007, 02:57 PM	#12
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	I eat this kind of stuff over finely-shredded cabbage. It adds a nice "crunch" and it's good for you too.

01-24-2007, 02:59 PM	#13
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Oh yeah - and a classic is to serve machaca breakfast-style, scrambled into eggs. I like to add canned diced green chiles and a little cheese at the end.

01-24-2007, 03:15 PM	#15
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Purty dang close anyway!!

01-24-2007, 03:22 PM	#17
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: New York, NY Posts: 11,454 Blog Entries: 1 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	I ate mine over nothing...topped with cheddar and sour cream. Yummy.

01-24-2007, 08:30 PM	#18
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,409 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	Do you think that it would work in the oven, or simmered on the stove top? My DS dropped and shattered the top to my crock pot yesterday.

01-25-2007, 04:19 AM	#19
faemajik Very Gabby LCF Member!!! Join Date: Jul 2004 Posts: 4,095 Gallery: faemajik	I simmered mine on the stove top

01-25-2007, 05:27 AM	#20
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: New York, NY Posts: 11,454 Blog Entries: 1 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	The original recipe calls for stovetop...I did mine in the crockpot so i didn't have to pay too much attention to it.

01-25-2007, 10:16 AM	#21
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,409 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	Great! That is what I am doing tonight for dinner! I put the meat in the marinade last night. I can't wait.

01-26-2007, 09:10 AM	#23
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Tyler - how are your burns faring?

01-26-2007, 03:44 PM	#25
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	HOLY kee-rap - you two need to be packed in high cotton!! LOL! OUCH, that sounds incredibly painful...I hope you both get healed up FAST.

01-26-2007, 04:28 PM	#26
babydollsea Senior LCF Member Join Date: Feb 2006 Location: Pittsburgh Posts: 409 Gallery: babydollsea WOE: Moderate carbs	Well...I got the meat marinating! I will post results!! I can't wait!!! Marla Plum PA

01-26-2007, 04:57 PM	#27
jswalker1992 MAJOR LCF POSTER! Join Date: Sep 2006 Location: Colorado Springs, CO Posts: 2,409 Gallery: jswalker1992 Stats: 231/159/150 WOE: Low Carb/ Protein Power Start Date: January 1, 2007	I made this on top of the stove yesterday. It was so good! I ate mine with a little sour cream and shredded cheese on top. The kids ate theirs with tortillas. We also had a salad with it. We will be making this often! Can't wait to make it again and use it instead of taco meat next time we decide to do taco salad!!

01-27-2007, 07:10 AM	#28
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: New York, NY Posts: 11,454 Blog Entries: 1 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	I thawed out the part I had frozen yesterday. I had mine with just cheese and sour cream, but I added tortillas, refried beans and all the burrito 'fixin's' for DBF...he said it was better than Taco Bell!! And Charski...you're quite right. Packed in cotton would be a good option! I joked with him that he was having 'finger food' for dinner.