2-3poundsChuck Roast or Skirt Steaktrimmed and cut into portions.
¼cupWorcestershire sauce
Juice of two limes
1teaspoongarlic powder
1teaspoonground cumin
1teaspoonNew Mexico chili powderor Ancho Chile Powder
½teaspoonsalt
½teaspoonblack pepper
½cupvegetable oil or olive oil
To cook the beef:
Vegetable oil for searing the beef
1largesweet oniondiced
½green bell pepper diced
4clovesof garlicminced or pressed
1jalapeno pepperminced
1-14ounce candiced tomatoes or tomatoes with green chilies
¼cupbeef broth
1tablespoondried Mexican oreganoor Marjoram
1tablespoonground cumin
1teaspoonhot pepper sauce such as Tabasco
salt and pepper to taste
½teaspooncider vinegar
Instructions
For the marinade, Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.
Remove meat from marinade, drain thoroughly and pat meat dry with a paper towel.
In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot.
Sear the beef a few pieces at a time to develop a rich brown color on all sides. Do this in several batches if the pot is too crowded.
When all the beef is browned remove it from the pan. Turn down the heat to medium and add the onions, and peppers to the hot pan. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.
Stir in the remaining ingredients, then add the beef.
Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. Turn the meat after one hour of cooking.
The meat should be very tender and should easily fall apart when pricked with a fork. Remove from heat, remove meat to a cutting board and shred with a pair of forks.
Return beef to the pot and bring to a simmer, uncovered for about 10 minutes. At this point, adjust the seasoning with salt and pepper and any additional chile powder for more heat.
Finish by stirring in the vinegar.
Notes
Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating a layer of deep flavor and sealing in juices.This is one one of those recipes that if it sits in the refrigerator for a day, the flavors will be even more enhanced. The beef machaca will keep moist because after shredding, you add it back into the cooking liquid. Covered in the refrigerator, this will keep very well for 3 - 4 days.Store any leftover beef in it's liquid for up to 4 - 5 days in an air tight container in the refrigerator. To reheat, simmer the beef on low stovetop, or microwave in one minute increments at 50% power. Stirring every minute.Freeze machaca meat in a freezer safe zip-lock style bag. Just place the meat in the bag, press the air out, then store laying flat. A freezer bag is a great way to save freezer space.