This dish was introduces to us by our cousin from Texas. You make plenty to use for several dishes.
- 1/4 cup Worcestershire sauce
- Juice of two limes
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup vegetable oil or olive oil
- 2 to 3 lbs Chuck Roast, trimmed and cut into 1/4 lb portions.
- 1 large sweet onion (yellow onion) diced
- 1/2 poblano pepper diced
- 4 cloves of garlic, minced or pressed
- 1 fresh jalapeno pepper, minced
- 1- 14 oz can tomatoes with green chilies
- 1/4 cup beef broth
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp hot pepper sauce
- vegetable oil for searing the beef
[directions title=”Directions 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.
[directions title=”Directions for the Machacado”]
- In a large soup pot, heat a few tablespoons 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 is 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. 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.
- 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.
- Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Portion and freeze the remaining machacado in zip lock bags for later use.