Beef Machaca (taco Filling)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 1/4 cup worcestershire sauce
• juice of two lime
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil or 1/2 cup olive oil
• 2 -3 lbs chuck roast or 2 -3 lbs skirt steaks, trimmed and cut into 1/4 lb portions
• 1 large texas sweet onion, diced (yellow onion)
• 1/2 green bell pepper, diced
• 4 garlic cloves, pressed
• 1 fresh jalapeno pepper, minced
• 1 (14 ounce) can diced tomatoes or 1 (14 ounce) can tomatoes and green chilies
• 1/4 cup beef broth
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon hot pepper sauce such as tabasco sauce
• salt and pepper
• vegetable oil for searing the beef

Recipe

• 1 for the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. add the beef making sure every piece is evenly coated. cover and refrigerate.
• 2 marinate the beef overnight in a bowl in the refrigerator. before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
• 3 in a large soup pot, 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 as well as on the bottom of the pan. do this in several batches if the pot is too crowded.
• 4 when all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. sauté for a few minutes then add the remaining ingredients to the pan along with 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. the meat should be very tender and should easily fall apart when pricked with a fork.
• 5 remove from heat, remove meat to a cutting board and shred with a pair of forks. return to the pot and bring to a simmer, uncovered. reduce the liquid until very thick, almost dry. at this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
• 6 serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco. portion and freeze the remaining machaca in zip lock bags for later use.