Friday, April 9, 2010

Machaca Beef Tacos(Sonoran Shredded Beef Tacos)

Hatch Chili PepperI decided that after the amount of email I received about Mexican food recipes I would add my recipe for tacos. I've never been a big fan of ground beef and seasoning packets being used to make Mexican food, but I understand that most people just don't know how to make them the right way. I like chili peppers, and I figure I should tell you now that if you don't like spicy foods you had better seriously think twice about the amount of peppers used in this recipe. Scale them back unless you're sure that the level of heat produced will keep everyone around the table happy. The Beef filling for these Tacos is used in Burritos, and Chimichangas( A Fried Burrito) too. People have debated for years over the better flavor between red, or green Hatch Chilies. The fact of the matter is I love them both, but the way this recipe is written you can decide for yourself which one to put in your tacos. The Tortilla you serve is going to be your choice as well. I would try the Tacos on both, and decide which one you like better.
Machaca Beef Tacos

5 Pounds Beef Top Round, Cubed
1 Cup New Mexican Hatch Chiles, cleaned and chopped
1/2 Cup Jalapenos, Minced
1 Cup Tomatoes, Seeded & Diced
1 Cup Onion, Chopped
2 Cloves Garlic, Minced
1 Ounce Santa Rosa Fajita Seasoning 
1/4 Cup Cilantro, Chopped


1. Place the Top Round in a large pot and add enough water to cover. Simmer covered until tender. Add additional water as necessary to keep meat covered during the cooking process.

2. Remove meat from pot, reserving liquid. let cool just to be workable, then remove fat. Shred the meat(It should be tender enough that you can do this with your fingers).

3.Return Shredded meat to stock pot. Add remaining recipe ingredients (excluding Cilantro) and broth. Simmer over medium heat until meat absorbs the broth.

4. Remove from heat, and fold Cilantro into shredded beef. Serve with traditional toppings( Please serve with Lime Wedges).

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