machacha

Name: Machacha
Cook time: 3 h
Cuisine: Mexican
Ingredients: 6-7 pound(s) beef roast..i used rump roast because that is waht i could find but just about any beef would do; 2 large onions diced; 1 - green bell pepper; 4-5 clove(s) garlic..peeled and diced; 28 ounce(s) can of crushed tomatoes; 1 can(s) rotel ..i used chile and lime flavor; 1 cup(s) worcestershire sauce; 2 cup(s) red wine..any will do; 1/2 cup(s) chili powder; 2 tablespoon(s) cumin; 2 tablespoon(s) garlic powder; 1-2 teaspoon(s) chipolte chile pepper(red pepper can be used instead); 2 - whole dried chili pasilla; 2-4 tablespoon(s) fresh cilantro; 1 - fresh jalapeno..seeded and diced; - salt to taste; - black pepper; 2 can(s) beef broth; 2 - limes..juice only

(2 RATINGS)

331 Pinches 2 Photos

Debbie W

SW, LA

Updated on Feb 19, 2011

Machacha is a shredded mexican beef. The recipe was recently shared with me by a friend and I have fallen in love with this meat!! It is full of flavor and spices..it's music in your mouth!!! The meat can be used however you desire. Tacos, nachos, quesadillas, or echiladas. What ever your little heart desires..I can just munch on this meat alone..With a margartia of course!

Rate

prep time

cook time 3 Hr

method Stove Top

yield many happy people

Ingredients

6-7 pounds beef roast..i used rump roast because that is waht i could find but just about any beef would do
2 large onions diced
1 - green bell pepper
4-5 cloves garlic..peeled and diced
28 ounces can of crushed tomatoes
1 can rotel ..i used chile and lime flavor
1 cup worcestershire sauce
2 cups red wine..any will do
1/2 cup chili powder
2 tablespoons cumin
2 tablespoons garlic powder
1-2 teaspoon chipolte chile pepper(red pepper can be used instead)
2 - whole dried chili pasilla
2-4 tablespoons fresh cilantro
1 - fresh jalapeno..seeded and diced
- salt to taste
- black pepper
2 cans beef broth
2 - limes..juice only

How To Make machacha

Step 1

In a Large stock pot Saulte down onions bell pepper,garlic, jalapeno with a little olive oil..deglaze the pan with the red wine and add all the other ingredients. Bring to a slow boil.

Step 2

In a seperate pan cut your roast up in large chunks and sear really well adding each peice to the liquid.
Step 3

Bring the meat to a slow boil..allowing to boil 2-3 hours depending on the cut of meat. You want your meat to be tender and falling apart. When it is falling apart turn the fire off and allow meat to soak while it cools. During the cooking time stir from the bottom and add water or wine because the liquid will reduce alot.
Step 4

Using a fork or hands shred meat..adding broth mixture to moisten meat. Dont not throw away left over liquid..this yummy goodness can be used for other things...* like enchilida sauce!! You can always freeze it for future use!!
Step 5

Now your meat is ready to make what ever you desire...Note*** Best served with Margaritas!! Enjoy!!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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