Machaca from El Charro Cafe de Tucson

3 qts. water
4-6 bb roast (eye of round, brisket or chuck) cut into chunks (3" cubes or so)
juice of 2 limes
3/4 cup pureed garlic
1/3 cup olive oil
1 cup chopped fresh Anaheim chiles (roasted)
1/2 tsp salt (to taste)
1/2 tsp pepper (to taste)
1/2 large white onion (sliced into rings)
2 tomatoes (chopped)

In an 8 qt stock pot bring the water to a boil, add the meat & 1/4 cup garlic
and bring back to the boil then reduce the heat to a simmer for about 2 hours
or until meat is tender. Remove the meat & set aside until cool enough to
handle with the fingers. By hand, shred the meat into 1/2 inch wide strips
going with the grain.
Combine the lime juice with 1/4 cup garlic. Spread the shredded meat evenly
over a large pre-sprayed (with Pam) cookie sheet & sprinkle evenly with the
lime/garlic mixture. Place into a pre-heated 325 F oven & roast until brown
and as dry you like it. Skim & save the broth for possible use later.
NOTE: At this point you may allow the meat to cool while further prep is
done or you may pkg. & freeze for use later.
Chili preparation: pierce the chiles 2 or 3 times with a fork & place them on
the rack under the broiler, turning until they turn brown & black evenly.
Remove & place into a paper bag immediately to rest for about 20 minutes. When
cool enough to handle gently peel away most of the fragile filmy skin.
CAUTION: Wear rubber gloves when handling Chiles & DO NOT touch your EYES or
NOSE!!
In a very large heavy skillet, saute the chiles in the oil with the salt &
pepper. Add the onion & tomatoes & saute briefly, adding the remaining
garlic just before adding the meat. Heat the meat thoroughly adjusting the
consistency with the left over broth. If to moist, allow to evaporate while
heating in uncovered skillet.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/