Machaca Mexicana

angak

Well-known member
Source: Sandra in London

serves 4

1 pound boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
salt
1 clove garlic
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 medium onion -- chopped
1 California or Poblano chile, roasted and peeled
2 small tomatoes, peeled and chopped (1/2 pound)
1/4 teaspoon ground cumin
freshly ground black pepper

Place the meat in a large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil and reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours. Cool the meat in its broth. Drain, reserving 1/3 cup broth. Shred the meat with 2 forks or your fingers. Mash the garlic with 1/4 teaspoon salt to make a paste. Heat the oil in a large skillet. Add chopped onion and garlic paste. Cook until the onion is tender. Cut the chile into short strips. Add chile strips and tomatoes to cooked onion. Cook 3-4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook and stir until meat is heated through. Stir in the reserved broth. Taste and add salt if needed. For each taco, place a spoonful of machaca on a warm tortilla. Top with avocado (mashed with lime juice and salt), chopped raw onions, chopped cilantro and fresh salsa. Fold tortilla and eat immediately
 
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