You want them to be a little soggy from the oil. If you cook them too long, they start to get crisp and this is not what you want. Quickly fry the corn tortillas one at a time by submerging in the hot oil just until soft, about 5 seconds. Heat the oil in skillet over medium high heat (or in your deep fryer at 350degF). ½ cup vegetable oil (Or you can use a deep fryer).Its easy to make your own sauce, but if you are in a pinch for time you can also buy canned sauce I like a fairly hot sauce with this, so I make a nice sauce out of chipotle peppers, canned diced tomatoes,Īnd beef broth. Once you have the machaca, its really easy. One of my favorite things to do with machaca is make enchiladas. Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. Whatever additional heat you want to add if any. At this point, adjust the seasoning with salt, pepper, and Reduce the liquid until very thick, almost dry. Remove from heat, remove meat to a cutting board and shred with a pair of forks. Tender and should easily fall apart when pricked with a fork.
Reduce heat to low, cover and simmer slowly for about 2 hours. Bring to a boil, scraping the brownedīits off the bottom of the pan. Sautįor a few minutes then add the remaining ingredients to the pan along with the beef. When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Do this in several batches if the pot is too crowded. Sear the beef a few pieces atĪ time to develop a rich brown color on all sides as well as on the bottom of the pan. In a large soup pot, heat a few tablespoons of oil over medium-high heat until very hot. To room temperature for about 30 minutes. Before preparing, drain thoroughly and allow meat to come up Marinate the beef overnight in a bowl in the refrigerator. Add the beef making sureĮvery piece is evenly coated.
You start with a high heat sear to develop flavor and add texture and color, then add Braised dishes use aĬombination of cooking methods. Machaca is a great example of cooking with one of my favorite cooking techniques called braising. Much like meatloaf, it is hard to find two recipes exactly alike. There are many subtleĭifferences in how it is prepared from recipe to recipe. The main difference being that the beef is not dried after cooking. Many people still call it machaca, yet it also shows up on In Tex-Mex cuisine, an adapted version of the traditional machaca is a staple that can be served alone with tortillasĪnd taco fixings, or as the basis for many other dishes. The machaca a unique texture when prepared in the traditional fashion. The drying process preserved the beef, made it easy to pack on the trail, and it also gave It is basically beef that has been marinated,Ĭooked, shredded and dried. Machaca in its traditional form is the Mexican equivalent of beef jerky. In Sonora, wheat flour tortillas and traditional Mexican Machaca come together to make burritas. In the wheat fields and cattle ranches of Sonora, Mexico, we can find culinary history that is a major influence in
#MACHACHA TEXAS HOW TO#
Category: Beef, Tex-Mex How To Make Beef Machaca
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