MACHACA BEEF
Steps:
- Combine seasoning mixture in a small bowl. Rub brisket thoroughly. Place meat in a heavy Dutch Oven, and add enough water so it comes up about half way on the roast. Cook over medium heat 2-3 hours or until meat is very tender and falling apart. (Alternatively, cook meat in slow cooker with same amount of water on low for 8-10 hours) Remove meat from cooking liquid and cool slightly. Trim off excess fat and discard. Cut brisket in chunks across the grain, and shred meat into strings with a couple of forks. Set aside. Prepare the sauce: In a large pot, heat the olive oil. Saute the onion and garlic until softened but not brown. Add remaining sauce ingredients and simmer 15-20 minutes. Add cooked meat shreds and stir thoroughly. Cook uncovered for about 20 minutes. If mixture is too dry, add another can of Ro-Tel tomatoes. Roll finished meat in tortillas and garnish with salsa, cheese, sour cream, pico de gallo, or whatever!
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Gloria Matoke
[email protected]This was an amazing recipe! I followed the directions exactly and the results were fantastic. The beef was so tender and flavorful, and the sauce was the perfect compliment. I will definitely be making this again.
Tramikia Pitts
[email protected]This recipe was easy to follow and the results were amazing! The beef was so tender and flavorful, and the sauce was the perfect consistency. I will definitely be making this again.
Kiggundu Rafah
[email protected]I made this recipe last night and it was a hit with my family! The beef was so tender and juicy, and the sauce was flavorful and delicious. I will definitely be making this again.
Aderemi kazeem
[email protected]Yum!
Ronit Mandal
[email protected]This machaca recipe was absolutely delicious! The beef was so tender and flavorful, and the sauce was the perfect balance of spicy and tangy. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again soon.