BEEF MACHACA (TACO FILLING)
This came off a Texas website. Really flavorful. Overnight marinating is needed. You can also crock it after the browning process. Freezes well.
Provided by aronsinvest
Categories Roast Beef
Time 2h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 20
Steps:
- 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.
- In a large soup pot, heat a few tablespoons of 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 in 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. Sauté 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 machaca in zip lock bags for later use.
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Muuse Xasan
[email protected]This recipe is way too spicy for me.
Irfan Durrani
[email protected]I found this recipe to be a bit bland. I added some extra spices to taste.
Vicki Carter
[email protected]I'm not sure what went wrong, but my machaca came out dry and tough.
Bubu Mobile
[email protected]This recipe is a bit time-consuming, but it's worth it. The machaca is so flavorful and tender.
Shane Siefert
[email protected]I love the smoky flavor of this machaca. It's perfect for tacos.
Leo Reyes
[email protected]This is my go-to recipe for beef machaca taco filling. It's so easy to make and it always turns out great.
Babi Dhital
[email protected]I've been making this recipe for years and it never disappoints. It's always a crowd-pleaser.
Roseline Jennings Jennings
[email protected]I made this for my friends and they all raved about it. It's definitely a keeper!
Tania Voronchak
[email protected]I was a bit skeptical at first because I'm not a huge fan of beef machaca. But I'm so glad I tried this recipe. It was delicious!
Elimika Mtaani
[email protected]I love how versatile this recipe is. I've used it to make tacos, burritos, and even nachos. It's always a hit!
Jonathan Jayden
[email protected]This is the best beef machaca taco filling I've ever had! The flavor is amazing and it's so easy to make.
Tracy Pan
[email protected]I followed the recipe exactly and the machaca came out perfectly. It was so flavorful and tender. I couldn't stop eating it!.
Mpumelelo Baleka
[email protected]This beef machaca taco filling was an absolute delight! The flavors were incredibly rich and complex, with a perfect balance of smokiness, spiciness, and tang. The beef was fork-tender and melted in my mouth, while the bell peppers and onions added a