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El Charro Cafe Machaca

Source of Recipe

Posted by Linda Roth


Recipe Introduction

Source: El Charro Cafe - Tucson, Arizona This is the basis of many Mexican dishes such as burros, Chimmichangas, tacos, topopo and taco salads. It is great as a breakfast burrito wrapped with scrambled eggs and cheese. I also use it as a filling for Indian Fry Bread or Navajo Tacos.

List of Ingredients

3 qt. water
1 (4 to 6) lb. roast (eye of round, brisket or chuck), cut into about 3-inch cubes
Juice of 2 limes
3/4 C. pur�e garlic, divided
1/3 C. olive oil
1 C. chopped fresh, roasted Anaheim chiles
1/2 tsp. salt, or to taste
1/2 tsp. pepper, to taste
1/2 large white onion, sliced into rings
2 tomatoes, chopped


Recipe

In a large stockpot bring the water to a boil. Add the meat and 1/4 cup of the garlic. Return to the boil then reduce the heat to a simmer for about 2 hours or until meat is tender.

Remove the meat and set aside until cool enough to handle with the fingers. By hand, shred the meat into 1/2- inch wide strips going with the grain.

Combine the lime juice with remaining 1/4 cup garlic. Spread the shredded meat evenly over a large pre-sprayed cookie sheet and sprinkle evenly with the lime-garlic mixture. Place into a preheated 325�F oven and roast until brown and as dry as you like it. Skim and save the broth for possible use later.

NOTE: At this point you may allow the meat to cool while further preparation is done or you may package and freeze for use later.

Pierce the chiles 2 or 3 times with a fork and place them on the rack under the broiler, turning until they turn brown and black evenly. Remove and place into a paper bag immediately to rest for about 20 minutes.

When cool enough to handle, gently peel away most of the skin. CAUTION: Wear rubber gloves when handling chiles and DO NOT touch your eyes or nose.

In a very large heavy skillet, saut� the Chiles in the oil with the salt and pepper. Add the onion and tomatoes and saut� briefly, adding the remaining garlic just before adding the meat. Heat the meat thoroughly, adjusting the consistency with the leftover broth. If too moist, allow to evaporate while heating in uncovered skillet.