Machaca Beef I Made It Ii

Machaca Beef

DIZ3 5 years ago
Recipe: Machaca Beef
By: Mrs_stiltner
Date: September 5, 2018

This is the BEST recipe if you want to show off some of those Mexican cooking skills and impress your friends. Warning: It is super spicy HOT! I had a beef chuck roast that had been in the freezer waaayyy too long! Toss? Never! This looked like a good cover up recipe with all of the hot pepper and spices. I’ve made a lot of Mexican shredded beef and this is by far the best recipe. That is, if you like a super spicy dish. Unfortunately, it was too spicy for me. My super whimpy taste buds could barely make it through a small sample. Hubby really liked it! A few minor changes. I didn’t have any serrano peppers so used Hatch green chiles and jalapenos. If you are not familiar with Hatch chiles, they can be extremely hot. I had some leftover beef broth so used that for the liquid instead of water. No crockpot. Baked in a Dutch oven at 350 for 3hrs. Probably was done in 2hrs, but chuck roast is quite capable of handling a longer cook time. The meat just fell apart. I did not add the cumin and paprika at the end. Hubby is not a fan of either. Since he was so impressed with the meat as it was, I decided to leave it alone.
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LindaLMT 5 years ago said:

Mmmmm. I would love this. DH not. Great photo! Did you eat as was or use it to make something else? I’ll have to look up the various peppers used and their heat index. I like hot and spicy but not so hot you can’t taste the spice.

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DIZ3 5 years ago said:

Thank you, Linda! DH said it's spicy, but not super hot. Our opinions differ on what is and isn't hot. lol! He ate it plain with more of the toppings shown. I've been put on a restrictive diet for the next 2 months and he's doing it with me so I don't have to cook foods I can't have. Normally, we'd eat it on a flour tortilla with all of the toppings or I'd use it to make chimichangas.

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mommyluvs2cook 5 years ago said:

Oh man! We would all love this except for my smallest, he still hasn't gotten into spicy things. I'll have to make this soon, looks Amazing!! Glad the Hatch chili's worked since they seem to be overflowing our supermarkets right now :)

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DIZ3 5 years ago said:

Hi, Mommyluvs2cook! This would be too much for any small one that hasn't gotten used to spicy food. Gotta take advantage of Hatch chile's while they are available! The best chile out there in my opinion.

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Cosmicmother 5 years ago said:

It looks delicious Diz! I'm not a fan of shredded pork, but I have a feeling I would love this recipe with shredded beef! :D
I've never heard of Hatch green chilie's, are they the same thing as Anaheim peppers?

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DIZ3 5 years ago said:

Thank you, Cosmicmother! Anaheim peppers would be the equivalent substitute, but not exactly the same. Hatch green chiles are grown in Hatch, New Mexico. They are trademarked and must be grown in the Hatch region in order to carry the name. They are only available this time of year for about 4 - 6 weeks. Hatch are much larger in size and typically hotter. They can be hotter than a jalapeno. Some are mild, but I have yet to get a mild one. I never knew about them until I took a tamale making class from a woman who used to live in New Mexico. She talked a lot about them and told us when to watch for them in the stores. She smoked them on her grill and then froze. I've done the same and it works great. Because of their size, they are ideal for chile rellenos.

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Cosmicmother 5 years ago said:

Thanks for the info Diz! :)

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mommyluvs2cook 5 years ago said:

DIZ is right. They are a pretty awesome pepper. During Hatch season (summer) our grocery store brings a HUGE roaster outside and will sell them fresh out of the roaster. They are amazing and a huge thing here :)

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DIZ3 5 years ago said:

Mommyluvs2cook--I'll bet the peppers smell so good that it's hard to resist.

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