Sandra in New York? I am making your Mexican Machaca right now

[dawn_mo]

for my son's birthday party tonight. He requested tostadas using taco meat. I decided to make some Machaca for the adults. I love that recipe.

Also, your post about stuffed meatballs got me started making some and selling them at the market. They have been a big success. I sell mozzarella stuffed meatballs with marinara and Monterey Jack stuffed meatballs in a brown gravy. Sometimes I include the pasta or the mashed potatoes, but mostly just the meatballs. People are constantly asking how I stuff a meatball...lol. I tell them how and they still buy them. Thanks for that post. I was thinking maybe some blue cheese stuffed meatballs with Buffalo wing sauce would go over good too, especially during football season. Thanks again!

 

[dawn_mo]

Oops, make that Machaca Mexicana. Recipe inside this post.

* Exported from MasterCook *

Machaca Mexicana

Recipe By :Sandra in London
Serving Size : 4 Preparation Time :0:00
Categories : Beef Enchiladas
Freezable

Amount Measure Ingredient -- Preparation Method

1 pound boneless beef chuck
1 cup water
6 peppercorns
1/4 medium onion
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!

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[cynupstateny]

I can almost smell it cooking. Mmmmmm!

 

[moyn]

So glad you like it!

One question though, when your say a tostada with "taco meat" what is it? Because you could easily use the machacha to top a tostada, just drain out of the sauce...

 

[dawn_mo]

That's what I did. I had the taco meat (ground beef, chili powder, etc)

and the machaca. I let it cook until almost all of the sauce was absorbed by the meat. I fried the corn tortillas, then people topped them with refried beans, meat, and whatever toppings they preferred. We had green onions, cilantro, tomatoes, cheese, and sour cream. They were really good and the only noise you heard were crunching tortillas. smileys/smile.gif