Machaca
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Machaca
  • 1 kg skirt steak, cut into large chunks
  • 400 g chopped tomatoes
  • ½ cup beef broth
  • 1 large onion, diced
  • 1 small green capsicum, diced
  • 6 cloves garlic, minced
  • 3 tbsp preserved jalapenos, finely chopped
  • 1 tbsp cumin
  • salt
  • freshly ground black pepper
  • oil
Marinade
  • 4 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 1 tbsp red chili powder
  • juice from 2 limes
  • ½ cup extra virgin olive oil
  • salt
  • freshly ground black pepper
Instructions
  1. In a bowl combine all marinade ingredients together, add beef mix well then place in a zip lock bag and let it marinate overnight in the refrigerator.
  2. Remove beef from the fridge one hour before you cook them, drain all the liquid.
  3. Prepare a heavy pot, place in high heat then add oil. Once oil reaches it smoking point sear beef on each side until you get a good brown crust on all sides. Remove from pot then set aside.
  4. Using the same pot sauté garlic and onions, once onions are soft add the capsicum and jalapenos continue to sauté for 2 minutes.
  5. Add the chopped tomatoes, beef broth, cumin and browned beef bring to a boil then simmer in very low heat for two hours adding water if needed.
  6. Meat at this point should be fork tender at this point, try to pull meat apart with fork then continue to simmer until liquid is reduced. Season with salt and freshly ground black pepper. Turn heat off then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at https://www.angsarap.net/2016/03/07/machaca/