Machaca Recipe (CC photo by Cook Sister!)

Marinade Ingredients:

• 3 Garlic cloves, minced
• 2 T. chipotle chilli (in Adobo), finely chopped
• 2 Limes, freshly squeezed
• 1/4 Cup Worcestershire sauce
• 2 Tsp. Ground Cumin
• 1/2 Tsp. Salt
• 1/2 Tsp. Freshly ground Black Pepper

Machaca Ingredients:

• 2-3 lbs Boneless beef chuck roast
• 1 Large onion, diced
• 4 Garlic cloves
• 1 Poblano chile pepper, finely chopped
• 1 T. Ground cumin
• 1 T. Oregano
• 2 Tsp. Dry mustard
• 1 Can Diced tomatoes or 2 large tomatoes, finely chopped
• 1/2 Cup Beef Broth
• 2 Chipotle chile peppers (in Adobo), finely chopped
• 2 Tsp. Adobo sauce (from canned chipotle chiles)
• Freshly ground black pepper, to taste
• Salt to taste
• Vegetable oil, about 1/4 cup

Marinade Directions:

Combine the ingredients for the marinade.

Cut the beef into 1/4 pound pieces and place in a Ziploc bag. Pour the marinade over the beef, making sure all sides are coated. Refrigerate overnight.

Before preparing, drain the meat and allow it to come to room temperature for 30 minutes.

Machaca Directions:

Add vegetable oil to a large heavy-bottomed pot set over medium-high heat. When the oil is hot, sear the pieces of meat on all sides, browning them in batches if necessary. Remove beef and set aside.

If necessary, add a little oil to the pot. Add onion, garlic, poblano chile, cumin, oregano, and dry mustard. Cook until the onions and poblano chile are tender, about 3-5 minutes.

Add the tomatoes, beef broth, chipotle chile, adobo sauce, pepper, and salt. Add the browned beef to the liquid and bring to boil. Scrape the bottom of the pot with a spatula to remove the browned bits.

Reduce the heat to low, cover, and simmer for about 2 hours, checking occasionally to see if you need to add any additional beef broth. The meat should be at the point where it will fall apart easily. Remove the meat and shred it.

Return the shredded beef to the liquid and simmer until the liquid is reduced and the meat is almost dry. Season with additional salt, pepper and/or adobo sauce as desired.

Serve the machaca taco style, or add some to scrambled eggs and serve with warm corn tortillas and salsa.

Recipe Posted by Lindsay

]]> http://mexicofoodandmore.com/meat/beef/machaca-recipe.html/feed 0 http://mexicofoodandmore.com/meat/beef/caldo-de-res-beef-soup.html http://mexicofoodandmore.com/meat/beef/caldo-de-res-beef-soup.html#comments Fri, 06 Nov 2009 03:17:42 +0000 admin http://mexicofoodandmore.com/?p=937

Caldo de Res (Beef Soup) by Computopia Flickr

Ingredients:

• 2 Tablespoons Vegetable Oil
• 1 Kg Beef Shank with bones, meat cut off the bones into stew-size pieces
• Salt to Taste
• Freshly Ground Black Pepper to taste
• 1 Onion coarsely chopped
• 4 Cloves Garlic, minced
• 1 Large Tomato, chopped, or 1- 14.5 oz Can diced tomatos
• 1 Teaspoon Cumin
• 3 Cups Beef stock
• 4 Cup Water
• 3 Potatoes, coarsely chopped
• 3 Carrots, coarsely chopped
• 1 Cup Green Beans, halved
• 2 Chayote, peeled and coarsely chopped
• 2 Ears Corn, shucked and cut into thirds, or about 1 cup canned corn
• 1 Cup Cilantro, Chopped
• 2 Zucchinis, coarsely chopped
• 1/2 Head Cabbage, Chopped
• 3 Limes, quartered
• 4 Radishes, quartered
• 1-2 Habanero, Jalapeño, or Serrano Chile Peppers, minced, optional

Directions:

Set a heavy-bottomed pot over medium-high heat. Add the oil, meat, bones, and salt and pepper to taste.

When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.

Add the beef stock and enough water to cover the meat and bones by about 2 inches. Reduce heat to low, Cover, and simmer about 1 hour, or  until meat is tender.

Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.

Add the zucchini and cabbage and simmer another 10 minutes or until tender.

Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.

Recipe Posted by Lindsay

Makes about 16 meatballs

Meatball Ingredients:

• 4 Hard-boiled Eggs
• 1 lb. Lean ground beef
• 2 Egss, beaten
• 1/2 Medium white onion, finely chopped
• 1 Garlic clove, minced
• 2 Tablespoons bread crumbs
• 1/2 Teaspoon Cumin, or to taste
• 1/2 Teaspoon cayenne pepper, or to taste
• 1 Tablespoon crushed dried parsley or finely chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 Cup flour
• 1/4 Cup bread crumbs
• Olive oil, for frying

Sauce Ingredients:

• 4 Roma tomatoes
• 1/2 Medium white onion, quartered
• 1 Garlic clove
• 2 Habanero chile peppers
• 350g Tomato puree
• 1 Cup chicken broth or buillon
• 8 Mushrooms, sliced (optional)
• 1 Tablespoon crushed dried parsley or finely chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste

Meatball Directions:

Hard-boil the 4 egss ahead of time and cool. Peel off shells and cut eggs in half.  Mixing by hand, combine the ground beef, 2 beaten eggs, onion, garlic, 2 tablespoons bread crumbs, cumin, cayenne, parsley, and salt and pepper to taste

Mix the flour and 1/4 cup bread crumbs together and set aside.

Completely cover each half of a hard-boiled egg with some of the meatball mixture, making 8 large meatballs. there should be enough meatball mixture remaining to make 8 regular medium-sized meatballs.

Roll each meatball in the flour and bread crumb mixture until thoroughly covered.

Heat olive oil in a large skillet set over medium-high heat. Fry the meatballs in two batches until cooked through and browned. Remove the meatballs from the skillet.

Sauce Directions:

In a blender, combine the tomatoes, onion, garlic, chiles, and tomato puree and blend until smooth. Pour the sauce into a medium heavy-bottomed pot set over medium high heat.

Add the chicken broth/buillon and bring to a boil, then reduce heat to low. Add the mushrooms, parsley, and salt and pepper to taste. Simmer until mushrooms are tender.

Add the meatballs to the sauce and simmer, covered, about 15 minutes.

Serve hot with red rice, beans, and warm corn tortillas.

Recipe Posted by Lindsay

Ingredients:

• 3 Cloves garlic, minced
• 2 Teaspoons cayenne pepper, or to tatse
• 2 Teaspoons paprika
• 2 Teaspoons cumin
• Salt to taste
• Freshly ground black pepper to taste
• 1/3 Cup red wine vinegar
• 1/2 Cup olive oil
• 1 1/2 Pounds boneless beef sirloin, cut into 1 inch cubes
• 6-8 Slices bacon, cut into about 2 inches pieces
• 1 Onion, halved and cut into 6 wedges
• 2 Medium tomatoes cut into 1 inch pieces, or 10-15 cherry tomatoes
• 1 Red bell pepper, cut into 1 inch pieces
• 15-20 Small mushrooms
• 10-15 Wood or metal skewers

Directions:

In a blender, combine garlic, cayenne, paprika, cumin, salt, pepper, and red wine vinegar, blending until smooth. With the blender running on low, add the olive oil slowly to emulsify the mixture.

Place the beef in a bowl and add the marinade. Toss to coat the beef well with the marinade. Cover and refrigerate for at least 2 hours, or up to 8 hours.

Prepare the grill, preheating to medium-high heat.

Thread the meat, bacon, onion, tomato, bell pepper, and mushroom onto the skewers, alternating as desired. For best results, place a bacon piece next to each beef cube. Be sure to leave a little space between each item on the skewer.

Place kabobs on the grill and cook about 2-3 minutes per side, or 8-12 minutes in all.

Wrap in aluminum foil and let stand a few minutes before serving.

Serves 4-6

Posted by Lindsay