INGREDIENTS

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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