Michael and everyone. Looking for really good beef filling for chimichangas

G

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I usually use a wonderful pork recipe for chimichangas but have some people coming to dinner that don't like pork. All I find out there are beef recipes using ground beef. Nope. Don't want that. Anyone got a really flavorful beef recipe (or ideas) I can use in my chimichangas using a cut of beef not ground beef?

 
How about Sandra's Machaca Mexicana

Sandra in London - for Suz, here's the recipe I have, give it a try!

Machaca Mexicana serves 4

1 pound boneless beef chuck (You can use pork butt or shoulder mostly...any of the cheaper cuts.)
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 or 1 canned whole green chile
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! hope you like it! byebye

Sandra in London: I actually made this for a party of 50 last week, went over very well and easy and fun for the guests to put together with their choice of toppings, sort of like a taco bar type thing...

Sylvia's notes: I reduced the broth down to 1/2 cup which added richness to it. Salsa, shredded cheddar cheese, onion, lettuce and mashed avocado were served in little bowls so people could help themselves.

Bunny/OC: I LOVE Sandra's Machaca recipe for filling enchiladas and so forth...it is very workable and forgiving. I use it both with pork & beef roasts...and sometimes throw everything in but the kitchen sink >>> extra garlic, peppercorns, onions > it is WONDERFUL...and BTW...I choose meat that has chunks of fat rather than marbled (sometimes around .68 a lb for a family pack of 2)...it is so much easier after I crockpot it for 8-12 hours...after the meat cools it falls away from the fat...rather than digging for it. I use 2 forks to shred it, and some of it I medium chop.

Machaca Mexicana, Sandra’s (pork butt or pork shoulder or boneless beef chuck, chuck roast, chuck steak)
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=18907

Chuck mentioned in this thread
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=77006

How to make beef machaca (chuck roast or skirt steak) http://www.texascooking.com/features/jan2002beefmachaca.htm

 
Or Candy's filling for shredded beef enchiladas

Shredded Beef Enchiladas

2 lbs. beef chuck (chuck roast)
1/4 C water
3 T vinegar
1 C beef stock (Candy's note: I usually add a little more)
2 T chili powder
1-1/2 tsp ground cumin
2 T oil
1 onion, chopped
2 7oz. cans diced green chilies
1 tbsp flour
2 C sour cream
3/4 lb. shredded Jack Cheese
Salt and pepper
12 corn tortillas

Place meat in a large pan with water. Cover and cook over medium heat for 30 minutes. Uncover, and cook until the liquid boils away and meat is browned. Remove meat from pan. Add vinegar to pan, scraping up any brown bits on bottom of pan. Stir in beef stock, chili powder, and 1 t cumin. Return meat to pan and bring to a boil. Cover and simmer over low heat till tender, about 2 hours. Cool and tear into shreds and mix with juices in the pan. Saute onion, chilies, and remaining cumin in oil. Cook, stirring occasionally, until onion is soft, about 10 minutes. Mix in flour and cook a few more minutes. Stir in sour cream and cook until simmering. Remove from heat and stir in 1 C shredded cheese and salt and pepper. Cook tortillas in a small amount of oil until limp, about 5 seconds each side. Drain on paper towels. Spoon 1/3 C chili mixture and 1/4 C shredded beef down center of each tortilla. Roll and set seam side down in a shallow baking dish. Bake at 375, covered, for 15 minutes. Uncover, and sprinkle with remaining cheese and bake uncovered until cheese melts.

Source: Candy/NoCalif 6/02 from "San Francisco Encore", Junior League of San Francisco.

Candy’s note: These are so good. Maybe not the easiest, but worth the effort. They are my favorite Enchiladas and I've made them many times.

 
I think this one fits my bill the best. I'll probably tweak but I like the looks of it

 
I use Sandra's Machaca Mexicana recipe above, adding a dash of plain white vinegar...

...with the water (maybe a scant Tbsp) and sometimes I had the juice of a couple of fresh limes at the end, when the onions and chiles are stirred in and the dish is warmed.

Good stuff.

Michael

 
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