Ingredients

How to make it

  • Machaca Beef

  • Heat a grill pan to high temp
  • On each side of the beef brisket rub in 1 T kosher salt, 2 T ground coffee and 2 T chipotle powder
  • Sear 3-5 minutes a side. Move to a braising pan with fatty side up
  • Preheat oven to 350 F
  • Add beef broth, water, canned tomatoes, garlic, oregano,ancho chiles, Canella, remaining ground coffee, chipotle powder, and salt. The liquid should just cover the meat. Add more water if necessary.
  • Cook at 350F for 2 hrs covered
  • Reduce heat to 250F and cook for 2 more hours
  • Cool until meat can be handles and shred
  • Strain the braising liquid and retain the liquid.
  • Stewed Peppers

  • Heat the canola oil in a pan to med high
  • Add the onions, garlic, and peppers - saute for 2 minutes
  • reduce heat to low and stir in oregano and sour cream
  • Cover and cook for 10 minutes
  • Serving

  • Heat the reserved braising liquid
  • Warm the tortillas
  • Place some of the stewed peppers in a tortilla.
  • Use a tongs and dip some shredded machaca in the hot braising liquid
  • Place meat in taco
  • Top with guacamole
  • Enjoy
  • Variations

  • Serve the pepper and machaca in a sub roll with the braising liquid as an au jus.
  • Use the peppers and machaca along with shredded cheese, salsa and guacamole to top corn chips for a supreme plate of nachos.
  • Use the machaca as a tamale filling
  • Use a big flour tortilla, rice, beans, machaca, stewed peppers and lettuce to make a great burrito.
  • Use flour tortillas, machaca, stewed peppers, guacamole, lettuce for beef fajitas

Reviews & Comments 2

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  • luvmybirds 2 years ago
    This sounds like the real deal! I'm not really into shortcut or "fast & easy" recipes & this one looks like the good, old-fashioned slow cooked kind. Will be trying this one day this coming week. Thanks!
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  • mamalou 4 years ago
    This sound wonderful!
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