Monday, September 22, 2014

Tucson Carne Seca, or Machaca from the Border Cookbook

This was such an interesting recipe for us, we don't usually have machaca, which is the name by which I know this kind of meat, but it was fun to have different Mexican meat.  We had it on our tostadas, and we also had machaca breakfast burritos, both of which turned out great.  As usual, I am always looking to use my crockpot rather than my oven, so I made some changes to the recipe.  Here's what I did:

1 1/2 lb beef chuck roast
1 1/2 T vinegar (I used cider)
1/2 T salt
1 t pepper
5 sliced garlic cloves
1/2 T New Mexican chili powder
4 c water
Juice of 1 lemon

1/2 T New Mexican chili powder
1/2 t salt
1/2 t pepper

1 T oil
1/2 onion, chopped
2 jalapenos, chopped
1 small tomato, chopped
2 garlic cloves, minced
1/2 t dried oregano
salt to taste

In a crockpot, combine all the first ingredients up to the lemon.  Don't add the lemon.  Cook for at least 10 hours, could be longer.  Let the meat sit in the crock, not cooking, for 30 minutes,  Strain the cooking liquid, and reserve 1 cup.
Preheat the oven to 275.  Shred the meat, then put it in a pot and use the 1 cup reserved cooking liquid and simmer until the liquid is absorbed.  Pour the lemon (or lime) juice over the meat and toss together.  Transfer the meat to a cookie sheet, trying to only make one even layer.  Mix the chili powder, salt and pepper together, then sprinkle half of it over the meat.  Cook the meat for 20 minutes, stir it well, then add more of the seasoning blend.  Cook an additional 40 minutes, until browned and dry.  In a food processor or blender, puree the meat until it resembles fine threads.  Refrigerate here for later use, or continue on with the recipe.
Warm the oil over medium heat, then add the onion and jalapeno and sautee.  Stir in the tomatoes, garlic and oregano, then cook for a few minutes.  Add the meat, and stir until all liquid is evaporated.  Add salt and more lime as desired.  Serve.

This can be scrambled with eggs, or just served as desired, or used to make burritos or taquitos.

1 comment:

  1. Why do you cook it and then recook it and then recook it? Is that why it is called Machaca? I know this is served in restaurants, but I did not know what it was. Love mom