Mochomos Sinaloenses (shredded Beef)

It is not persecution alone that we ought to fear, not those forces that in open warfare range abroad to overthrow and defeat the servants of God. It is easy enough to be on one’s guard when the danger is obvious; one can stir up one’s courage for the fight when the Enemy shows himself in his true colors. There is more need to fear and beware of the Enemy when he creeps up secretly, when he beguiles us by a show of peace and steals forward by those hidden approaches which have earned him the name of the 'Serpent.'… Those whom he has failed to keep in the blindness of their old [pagan] ways he beguiles, and leads them up a new road of illusion. He snatches away people from within the Church herself, and while they think that coming close to the light they have now done with the night of the world, he plunges them unexpectedly into darkness of another kind. They still call themselves Christians after abandoning the Gospel of Christ and the observance of His [moral] law; though walking in darkness they think they still enjoy the light.

Cyprian

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Meat	8	Servings

INGREDIENTS

2	lb	Rump steak, w/some fat on
		in 1" cubes
1 1/2	T	Sea salt
		Water to cover
		Lard
1/2	lb	Sliced white onion
1/4	c	More lard
1		Poblano chile, seeded
		roasted and cut into
		small
		squares

INSTRUCTIONS

Date: Mon, 19 Feb 1996 14:58:04 PST  From: Michael Bowers
<bowers@elsie.ucdavis.edu>  Subject: Re: shredded machaca beef >Does
anyone have a recipe for  shredded machaca beef?  Is shredded beef
>best made in a crock pot?  What is the best kind of meat used?  I
would >like to make some HOT  machaca meat for burros, chimichangas,
etc.  I >searched the recipes  and didn't find any. The Sonoran style
machaca is salted, dried in  the sun and broiled and pounded. Diana
Kennedy suggests the  following; she notes that it is salty and isn't
picante (as it is  made in Sonora/Sinaloa, MX). Heat it up as you see
fit!  Mochomos Sinaloenses  Cut 2 # of rump steak, w/some fat on  into
1" cubes.  Add 1 1/2 Tbs  sea salt and enough water to cover it in a
single layer in a heavy  frying pan. Bring to boil, cook slowly
uncovered until water is gone  and meat is tender, but not too soft.
Continue drying meat over a low  flame until dried and slightly crusty
on the outside. Let cool.  Place meat 2 or 3 pieces at at time in a
blender and shred.  Heat  some lard in a frying pan, add 1/2 lb sliced
white onion and fry for  1 min. Remove. Add 1/4 C more lard, heat, add
meat and 1 poblano  chile (seeded, roasted and cut into small squares)
and stir until  meat is just browing. Add onions and serve.
CHILE-HEADS DIGEST V2 #245  From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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