There are so many different uses for beef machaca and so many delicious ways to enjoy it. Today with the advent of refrigeration, although some people still preserve and then rehydrate machaca, most machaca recipes are essentially shredded beef recipes using the same spices and chili peppers originally used to preserve machaca. They would either take it with them on trips or rehydrate it to cook with at home. It was a way to preserve meat that was used mostly by ranchers and cowboys. Then the beef is pounded thin, dried in the sun, and shredded. Machaca is a traditional Mexican dish that is normally made by covering beef or pork with a blend of spices and dried chiles.
You can always freeze it if you don’t finish it. This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways. Sometimes it was rolled into flour tortillas, many times it was scrambled up with eggs, and sometimes it was fried into crispy little taquitos. You see, Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chili peppers, and was eaten with whatever was handy. Where did this cowboy dream come from? I think the blame lies with this Machaca which I ate much too much of last night. So maybe it was more like camping than cowboying, but I was riding a horse and dressed in the best of cowboy attire. Last night I dreamed about being a cowboy, about long nights on the trail and campfires and ….smores.
The beef comes out perfectly tender and it has just the right amount of heat.
#Corned beef and eggs machacha full#
Machaca can be made up to 3 days ahead.Crockpot Machaca is a traditional Mexican dish full of peppers, tomatoes, and spice that makes a delicious taco or burrito filling. Return to the tomato mixture, cool, cover, and refrigerate if not serving immediately. Let the meat cool slightly, then shred with a pair of forks.Use tongs to lift the lid or foil to avoid steam burns. Close the lid and cook for 2 1/2 - 3 hours, turning the meat over in the juices once or twice. Place the roasting pan directly on the grill grates.Carefully pour the hot tomato mixture over the meat and cover it tightly with a lid or heavy-duty foil. Slice the roast into 4 or 5 pieces of roughly equal size.Increase the temperature of the Traeger to 300☏. Remove the roast from the grill and transfer it to the reserved roasting pan.Taste for seasoning, adding more chili powder, cumin, oregano, or salt and pepper as needed. Reduce the heat and simmer the tomato mixture for 20 minutes.14 1/2 Ounce Mexican-style diced tomatoes with chiles.
Add the tomatoes, beef broth, lime juice, chili powder, cumin, oregano, and salt and pepper, and bring to a boil over high heat.In a large saucepan over medium heat on the stovetop, add the oil and sauté the onions, bell pepper, poblano pepper, jalapeño, and garlic until softened, about 5 minutes.Set the roasting pan aside, as you will need it later. Remove the meat from the roasting pan and place it directly on the grill grates.Season the roast generously with Traeger Prime Rib Rub. In a roasting pan or sturdy disposable foil pan, place the chuck roast and coat it on all sides with the Worcestershire sauce.When ready to cook, set the Traeger temperature to 165☏ and preheat with the lid closed for 15 minutes.
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