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El Charro Cafe's Machaca Beef




Source of Recipe


Source of Recipe: El Charro Cafe, Tucson, AZ. From recipegoldmine.com.


Recipe Introduction


This is the backbone of many fine Mexican meals such as burritos, chimichangas, tacos, and taco salads. It's great wrapped up in a large flour tortilla with scrambled eggs, cheese and chiles.



List of Ingredients




3 qt. water
4 to 6 lb. roast (eye of round, brisket or chuck)
Juice of 2 limes
3/4 cup pureed garlic, divided
1/3 cup olive oil
1 cup chopped fresh roasted Anaheim chiles
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
1/2 large white onion, sliced into rings
2 tomatoes, chopped


Recipe



In an 8-quart stockpot, bring the water to a boil. Add the meat and 1/4 cup of the pureed garlic and bring back to a boil. Reduce 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" wide strips going with the grain.

Combine the lime juice with 1/4 cup of the pureed 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 prep is done, or you may package and freeze for use later.

CHILE PREPARATION: 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 immediately place into a paper bag to rest for about 20 minutes. When cool enough to handle, gently peel away most of the fragile filmy skin. CAUTION: Wear rubber gloves when handling chiles and DO NOT touch your EYES or NOSE!

In very large, heavy skillet, sauté the chiles in the oil with the salt and pepper. Add the onion and tomatoes and sauté 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.