Beef Machaca - The Canno Way

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Canelek
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Beef Machaca - The Canno Way

Post by Canelek »

First off, this is not exactly traditional, but it has the same elements (modern machaca, not the old-fashioned "jerky" machaca). I had looked at several recipes and incorporated somethings, and added others in order to have a flavor profile that seemed pleasing to me.

This recipe is for a crock pot/slow cooker...

4-5 lb Beef Chuck Roast
1 whole bulb garlic (cut top off to expose cloves, remove any excess paper)
1 large yellow onion
1 fresh pablano chile (stemmed, seeded)
2 fresh jalapenos (stemmed, seeded)
18-24 oz amber or dark beer (depends on size of slow cooker)

Rub (I eyeball it, so adjust as you like--plenty of leeway, really):

2 TB packed brown sugar
1 tsp cumin
1 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp black pepper
1 tsp oregano

Mix rub ingredients and coat roast evenly. Place in non-reactive dish (covered with plastic wrap) in fridge overnight.

Slice onion into disks and place at bottom of slow cooker for roast to go on top of. Any extra onion can be placed on top--it doesn't matter, really.

Sear roast on all sides over medium heat on stove (or BBQ).

Place roast on top of onion disks in slow cooker. Add chiles, garlic bulb and beer.

Cook on LOW for 8-10 hours. Baste every now and again, but the roast should keep moist. At ~200 F, the roast should be ready to remove and fork shred.

That's all!

Salsa de Arbol, Tomatillo/Jalapeno salsas to follow....
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Zamtuk
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Re: Beef Machaca - The Canno Way

Post by Zamtuk »

Seeding the jalepenos?! Heresy.
Fuck Michigan!
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Re: Beef Machaca - The Canno Way

Post by Canelek »

Seeds do not add much value, as the heat is concentrated in the membrane. I usually do not seed, just because I am lazy. If I do seed, I am careful to leave as much membrane in as possible.

Plus, I usually make at least one hot salsa--either habanero or arbol.

------------

Chile de Arbol Salsa

20-25 Chiles de Arbol (dried red chiles found often in Mexican/Ethnic grocery section)
1-2 cloves garlic (depending on size)
1 small white or yellow onion (I used a cipollini)
3/4 cup water
1 tsp kosher or sea salt


Peel garlic clove(s) but leave whole
Roughly chop onion
Stem chiles, but otherwise leave whole

Over medium-low heat, cook onion, garlic and chiles to where onions and garlic are soft, and chiles are pliable, but not burnt.

Transfer to blender with 1/4 cup of your water

Puree until it is not mixing well on its own. Scrape down sides of blender

Add next 1/4 cup of water and continue to puree until a bit more incorporated

Add last 1/4 cup of water and salt, puree until smooth consistency.

Chill

Enjoy! This salsa has a medium heat with a nutty consistency.
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Re: Beef Machaca - The Canno Way

Post by Canelek »

Doing this again tomorrow. Yum!
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