TASTE
Versatile Tex-Mex filling delicious, easy to make
| • | Shanghai tradition surviving for now |
By Robin Mather Jenkins
Chicago Tribune
I first ate this excellent border shredded beef at a resort in Phoenix, when it was served to me as a breakfast meat. I've been in love with machaca (say ma-CHOCK-a), as it is called in the Southwest, ever since.
Once you have some on hand, you've got terrific fillings for any kind of Mexican or Tex-Mex treat, from tacos to burritos. And you'll never go back to ground beef for tacos again.
Low heat and slow cooking helps the beef absorb the chili and cumin flavors completely, while it melts away fat and connective tissue. This is a great recipe to use for the cheaper, tougher cuts like rump roast or chuck.
Shredded beef freezes well, so make a batch and divvy it into portions just right for your household. Then, some night when cooking just seems too overwhelming, the microwave can help you make an excellent, easy meal.
Serve this shredded beef at breakfast instead of bacon, sausage or ham. Or use it to fill tacos, burritos, enchiladas or chimichangas. If you don't have a slow cooker, use a Dutch oven to cook the beef on low on the stove top, or in a 300-degree oven for 3 to 5 hours.
TEX-MEX SHREDDED BEEF (MACHACA)
Place the beef in a large slow cooker. Add diced tomatoes, broth, garlic, chipotles, the 1 tablespoon of sauce, onion, cumin. Add salt and pepper to taste. Turn slow cooker to low; cover. Cook until meat is very tender and falling apart, about 4-6 hours.
Remove beef from liquid, reserving liquid; let cool. Shred the beef with two forks. Moisten the meat with some of the cooking liquid until the meat is moist but not dripping. Discard remaining cooking liquid.
Note: Chipotle peppers can be purchased canned in adobo sauce in the Mexican-food section of supermarkets.
Makes 8-12 servings.
