Machaca Cook Sister!)(CC photo by
- 3 Garlic cloves, minced
- 2 T. 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
- 2-3 lbs Boneless chuck roast
- 1 Large onion, diced
- 4 Garlic cloves
- 1 Poblano , 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 )
- Freshly ground black pepper, to taste
- Salt to taste
- Vegetable oil, about 1/4 cup
Combine the ingredients for the.
Cut theinto 1/4 pound pieces and place in a Ziploc bag. Pour the over the , making sure all sides are coated. Refrigerate overnight.
Before preparing, drain the meat and allow it to come to room temperature for 30 minutes.
Addoil 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 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,broth, chile, adobo sauce, pepper, and salt. Add the browned 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 additionalbroth. The meat should be at the point where it will fall apart easily. Remove the meat and shred it.
Return the shreddedto 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 thestyle, or add some to scrambled eggs and serve with warm tortillas and .
Posted by Lindsay