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Sylvia

Machaca Mexicana (Sandra of London)

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Joined: Dec 14, 2005

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Posted to Thread #2476 at 1:01 pm on Jun 29, 2006

Machaca Mexicana (Sandra of London)
serves 4

1 pound boneless beef
(You can use pork butt or shoulder mostly.....any of the cheaper cuts.)
1 cup water
6 peppercorns
1/4 medium onion
salt
1 clove garlic
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion -- chopped
1 California or Poblano chile, roasted and peeled or 1 canned whole green chile or use 1/4 tsp. red pepper flakes
2 small tomatoes, peeled and chopped -(1/2 pound)
1/4 teaspoon ground cumin
freshly ground black pepper

Place the meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil and reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. (This can be done in a microwave oven set at 70% power.) Cool the meat in its broth in the fridge. Drain, reserving 1/3 cup broth. * Shred the meat with 2 forks or your fingers.

Mash the garlic with 1/4 teaspoon salt to make a paste (use a wine bottle to crush the garlic clove). <<< I think this is an important step >>> the oil in a large skillet. Add chopped onion and garlic paste. Cook until the onion is tender. Cut the chile into short strips. Add chile strips and tomatoes to cooked onion. Cook 3-4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook and stir until meat is heated through. Stir in the reserved broth. Taste and add salt if needed.

For each taco, place a spoonful of machaca on a warm tortilla. Top with avocado (mashed with lime juice and salt), chopped raw onions, chopped cilantro and fresh salsa.

Fold tortilla and eat immediately!

* (Sylvia's notes: I reduced the broth down to 1/2 cup which added richness to it.)

Salsa, shredded cheddar cheese,onion, lettuce and mashed avocado were served in little bowls so people could help themselves.


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