Perfect Machaca (Recipe 49 of 150)

I've never had Machaca before. In fact, I didn't even know what it was. I thought, after reading the recipe, that it was a simple stewed beef. Turns out it's a lot more than that. 

According to the website Serious Eats; 

Machaca is a Northen Mexican type of dried meat, often made from beef. Slices or strips of beef are traditionally marinated with ingredients like salt and garlic, then left to dry under the hot desert sun. This natural drying process can take several days and, when it's ready, the meat looks and tastes like jerky. 

But what makes it machaca is what happens next: The dried meat is pounded or crushed, typically by hand, with a large, coarse mortar and pestle, until it's broken into small fluffy pieces. At that point, the machaca can be saved in a zip-lock back for later use, whether that's folding it into scrambled eggs to make the Sonoran dish machacado con huevos, throwing it into a braise to rehydrate and soften, or adding it to simmering tomatoes and onions for a burrito filling.

So there you have it. This is NOT how this recipe was made. First, we don't have hot sun here and second, who has time for that?

This was a simple, throw into the crock pot, type of recipe. I left it on low for 8 hours hoping the meat would be easy to shred and tender. I couldn't find chuck roast (which was shocking) so I used a rump roast. It doesn't have as much fat so it wasn't as flavorful as a chuck roast would have been. 

I also didn't marinade the meat over night. This is because I didn't read the recipe until today. oops. I am not sure that would make much difference to the flavor. If I made this again, I'd make a little extra of the spice rub and toss that into the crock pot with the tomatoes, broth and onions.

Perfect Machaca

Recipe from The Salty Marshmallow

Serves 12

• 3 lb Chuck Roast
• 1 T Chili Powder
• 2 tsp Cumin
• 2 tsp Garlic Powder
• 2 tsp Oregano
• 1 tsp Paprika
• ½ tsp Cayenne
• Salt & Pepper, to taste
• 3 T Vegetable Oil
• 1 15 Ounce Can Diced Tomatoes
• ½ c Beef Broth
• 2 Onions, sliced
• 2 Jalapeños, sliced
• Juice of Two Large Limes

In a small bowl mix together the chili powder, cumin, garlic powder, oregano, paprika, cayenne pepper, and salt and pepper to taste.

Season the roast evenly with the spice mixture. Cover the roast with plastic wrap and refrigerate overnight.

Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the roast and sear until browned on all sides.

Add the roast to the crockpot. Pour over the diced tomatoes, broth, bell pepper onion, jalapenos, then squeeze over the lime juice.

Cover and cook on low for 8 hours.

Serve immediately with your favorite toppings! This meat is great for nachos, burritos, tacos, or salad!