Tacos De Machaca Recipe
Ingredients:
Salt
1/2 pc of onion (medium); chopped
1 lb of beef chuck (boneless)
1 c of water
1/4 pc of onion (medium)
6 pcs of peppercorns
1 pc clove of garlic
1 Tbsp of oil (vegetable oil)
1/4 tsp of salt
1 pc of chile (California or Poblano); roasted, peeled, & cut to short strips
or
1 can of whole chile (green)
2 pcs of tomatoes (small); peeled then chopped
1/4 tsp of cumin (ground)
Black pepper (freshly ground)
6-8 pcs of tortillas (corn)
1 pc of avocado (ripe)
Juice from 1/2 pc of lime
1 pc of chopped onion
Cilantro (fresh); chopped
Salsa
Salt
Instructions:
Place the meat inside a saucepan then add peppercorns, water, and quarter of onion; season with salt then let it boil. Once boiling, reduce the heat and cover; let it simmer till meat becomes very soft, about 90 mins. Let it cool in its broth then drain, but save one-third cup.
Shred the meat using the fork; set on the side. Mash the garlic together with one-fourth teaspoon of salt; make into paste. Place oil on a skillet above moderate heat then add the paste and (chopped) onion; cook till onion becomes soft. Add the tomatoes and strips of chile; cook them for 3-4 mins.
Add the meat, black pepper, and cumin; stir and cook till meat has heated thoroughly. Add the saved broth; stir thoroughly then adjust the seasonings. Keep them warm while preparing the tortilla. Preheat the oven at 350 degrees F.
Wrap the tortillas with foil then place inside the oven for 15 mins till softened. Mash the avocado inside a bowl; add (lime) juice then season with salt; beat till smooth. Transfer on a clean bowl; place onion, salsa, and cilantro on separate small bowls too.
Place a tablespoon of the Machacha or meat mixture on warmed tortilla then top it with mixture of avocado, cilantro, salsa, and onion. Fold the tortilla and serve at once.
>> Tacos De Machaca Recipe