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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