- Joined
- May 24, 2004
- Location
- Long Beach, CA
I have some leftover brisket. Anybody have a recipe for me to make some Machaca?
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Machaca Recipe
- Thread starter Bigmista
- Start date
I love a good machaca burrito! The best one in the world is at Super Mex in Long Beach. I'd love the recipe too!
Meat Burner
Quintessential Chatty Farker
- Joined
- Feb 22, 2007
- Location
- Springfield, MO
What's machaca?
bbqbull
Watching over us.
- Joined
- Dec 27, 2005
- Location
- Mid Michigan
Never heard of machaca either.
- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I use a variation of this one...... There is some history and a couple recipes on the web page. Since your meat is leftover :shock:, you can most likely just ad lib to get the flavors right. One thing I like to do with it is to mix it into scrambled eggs and then fold in thin slices (1/4") of warmed corn tortillas. Or wrap the egg/meat mixture in a flour tortilla. Good hangover food.
Big Dave’s Beef Machaca
Texas Cooking Online
This is a basic machaca recipe. You can add to it or take away from it. Spice it up a little by adding chili powder or chili paste. Finish with some diced potatoes for “Machaca con papas.” You could also make a version of this recipe with leftover roasts or fajitas. Skip the marinade step and the searing step. Simply simmer the meat with the other ingredients until it is falling apart then shred it.
Marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ cup vegetable oil or olive oil
Machaca:
2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into ¼ lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
½ green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef
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.
Big Dave’s Beef Machaca
Texas Cooking Online
This is a basic machaca recipe. You can add to it or take away from it. Spice it up a little by adding chili powder or chili paste. Finish with some diced potatoes for “Machaca con papas.” You could also make a version of this recipe with leftover roasts or fajitas. Skip the marinade step and the searing step. Simply simmer the meat with the other ingredients until it is falling apart then shred it.
Marinade:
¼ cup Worcestershire sauce
Juice of two limes
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp black pepper
½ cup vegetable oil or olive oil
Machaca:
2-3 lb Chuck Roast or Skirt Steak, trimmed and cut into ¼ lb portions.
1 Large Texas Sweet Onion (yellow onion) diced
½ green bell pepper diced
4 cloves of garlic, minced or pressed
1 Fresh Jalapeno Pepper, minced
1 14oz can diced tomatoes or tomatoes with green chilies
¼ cup beef broth
1 Tb dried oregano
1 Tb ground cumin
1 teaspoon hot pepper sauce such as Tabasco
salt and pepper to taste
Vegetable oil for searing the beef
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.
jiarby
Full Fledged Farker
- Joined
- Oct 22, 2004
- Location
- Queen Creek, AZ
Make some chili!
Last edited:
Telling someone to just fix chili when they ask for machaca is like giving someone a pizza when they ask for gumbo.
Westexbbq
Quintessential Chatty Farker
- Joined
- Sep 2, 2005
Dayum,
Once again I am reminded of how I need to get back home with the armadillos........
Once again I am reminded of how I need to get back home with the armadillos........
- Joined
- May 24, 2004
- Location
- Long Beach, CA
I made chili on Sunday wanted to do something different.
DaChief
Babbling Farker
- Joined
- Jan 28, 2007
- Location
- Melbourne, FL
Never heard of it but it does sound good! let me know how it turns out.
orangeblood
Full Fledged Farker
- Joined
- Jul 16, 2008
- Location
- Texas
Authentic machaca is dried beef (much more dry than jerky) and has a unique tatse when it is reconstituted with water or through cooking with other ingredients.
Look for machaca in a mexican grocery store. It is usually sold in small bags (8oz). My favorite brand is Kikapu (made in Muzquiz Coahuila).
"Kikapu" is the spanish spelling for the Kickapoo Indian tribe.
Look for machaca in a mexican grocery store. It is usually sold in small bags (8oz). My favorite brand is Kikapu (made in Muzquiz Coahuila).
"Kikapu" is the spanish spelling for the Kickapoo Indian tribe.
- Joined
- May 24, 2004
- Location
- Long Beach, CA
Sorry it took so long to get back to this.
Here is what I did...
I sauteed an onion over medium heat until it was almost see-thru. Then I added some minced garlic, some hot salsa, worchestershire sauce, a little lemon juice, some ketchup (I was out of tomato sauce) and some water.
Next I added chili powder, cumin, garlic powder, italian seasoning, salt and black pepper. Then I added the leftover brisket, stirred it and let it simmer for 10 minutes.
After that I drained two cans of sliced new potatoes and added them to the mix. I stirred enough to make sure the potatoes were covered but not so much as to break up all of the potatoes. Then I let it simmer for 2 minutes more. Then I ate it!!
This morning I had some with eggs...
It may not be authentic but it's good!
Here is what I did...
I sauteed an onion over medium heat until it was almost see-thru. Then I added some minced garlic, some hot salsa, worchestershire sauce, a little lemon juice, some ketchup (I was out of tomato sauce) and some water.
Next I added chili powder, cumin, garlic powder, italian seasoning, salt and black pepper. Then I added the leftover brisket, stirred it and let it simmer for 10 minutes.
After that I drained two cans of sliced new potatoes and added them to the mix. I stirred enough to make sure the potatoes were covered but not so much as to break up all of the potatoes. Then I let it simmer for 2 minutes more. Then I ate it!!
This morning I had some with eggs...
It may not be authentic but it's good!
HB-BBQ
is One Chatty Farker
- Joined
- Jun 14, 2007
- Location
- Huntington Beach, CA
That looks awesome Mista.
- Joined
- May 24, 2004
- Location
- Long Beach, CA
It's quite tasty and I will be making that again!
