Machaca (Carne Seca)
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INGREDIENTS Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas, etc.
3 quarts water
1/4 cup Garlic Purée
6 pounds beef roast (eye round, brisket, or chuck), cut into chunks
TO BROWN AND DRY MEAT
Juice of 2 limes
1/4 cup Garlic PuréeTO FRY MEAT
1/3 cup oil
Shredded and roasted meat from above
1 cup green chiles, roasted, peeled and chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1/2 white onion, sliced into rings
2 cups tomatoes, chopped
1/4 cup Garlic PuréeIn an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic purée and meat and bring back to the boil. Skim off skum, reduce heat and simmer about 2 hours, or until meat is tender, removing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips.
Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with the lime juice mixed with garlic purée. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve. (At this point, the meat can be covered and refrigerated for later use.)
Heat oil in a large skillet. Sauté chile with salt and pepper. Add onion and tomatoes and sauté briefly, then add garlic purée. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.