Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.įor the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Machaca Spanish: mataka (listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Taste and season with salt and pepper, if necessary. Slow Cooker Beef Machaca is a healthy beef dish with bell peppers, tomatoes, and just enough spice thats great for tacos, bowls, and more.
Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours. This machaca recipe has lots of different flavors. Nope, this is the real-deal shredded Mexican beef that fills those Mexican favorites found at real taquerias. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Beef machaca is the shredded Mexican beef you find filling the most delicious tacos and burritos (and Im not talking about the filling found in those fast-food Mexican food places). Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Drain the meat and discard the marinade.įor the brisket: Pour the oil into the bottom of a slow cooker. Seal and refrigerate for at least 8 hours or preferably overnight.Īllow the meat to come to room temperature. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat.
BEEF MACHACHA HOW TO
What follows are instructions on how to make machaca at home. One 28-ounce can diced tomatoes with their juiceġ 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heatedġ avocado, peeled, pitted and finely dicedĤ ounces crumbled queso fresco cheese (about 1 cup)įor the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. Machaca is one of those seemingly odd Mexican meats that, once you’ve eaten it, is as addicting as it is tasty. One 3- to 4-pound beef brisket, trimmed and cut into 3 large piecesġ cup diced red bell pepper (about 1 large)Ģ serrano chiles, stemmed, seeded and minced
BEEF MACHACHA PLUS
2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauceġ serrano chile, stemmed, seeded, and minced
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