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| MACHACA BURRITOS | |
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Familiar to lovers of Mexican cuisine, machaca, or shredded cooked beef, makes a magnificent burrito. The meat takes at least 2 hours of gentle simmering to become easy to shred. Because the beef is cooked for so long, less tender cuts and more flavorful cuts may be used, such as brisket, bottom round and chuck. Cooking time: 2 to 4 hours. 1 4 to 5 lb. roast 1 can (about 15 oz.) kidney beans 1 lg. green bell pepper, seeded & cut into thin strips 1 lg. can (7 oz.) diced green chilies 1 lg. onion, finely chopped 2 tbsp. chili powder 3/4 tsp. each salt & pepper 1 tsp. each ground cumin and garlic powder 1 lg. tomato, chopped 20 to 24 sm. flour tortillas Condiments (suggestions follow) Place beef in a heavy 4 to 5 quart pan or electric slow cooker. Add kidney beans and their liquid, bell pepper, chilies and onion. Stir in chili powder, salt, pepper, cumin, garlic powder and tomato. Cover and simmer, stirring occasionally, until meat shreds readily (about 2 hours). Or set slow cooker at low and cook for about 4 hours. If mixture is soupy, uncover during last part of cooking. With wet hands, lightly dampen each tortilla. Stack and wrap in foil; heat in a 350°F oven until warm (about 10 minutes). Insulate meat mixture and tortillas to transport hot. Transport desired condiments separately in a cooler. To serve, spoon filling down center of each tortilla; add condiments to taste. Roll or fold to enclose. Makes 10 to 12 servings. CONDIMENTS: Serve 2 or more of the following: 2 cups (8 ounces) shredded cheddar cheese or jack cheese, about 1 cup bottled green chili salsa, 3/4 to 1 cup thinly sliced green onions (including tops), and about 1 cup fresh cilantro (coriander). Per serving: 308 calories, 20 g protein, 33 g carbohydrates, 11 g total fat, 47 mg cholesterol, 711 mg sodium. | |
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recipe reviews #1157
Ida says:
I tried to read over the recipe and there is no mention of how much beef to use or even which beef to use. Also there is no suggestion of what kind of onion to use- yellow?- and it is not mentioned if the liquid from the kidney beans should be enough liquid or if water is to be added. And is it possible bell pepper is not the right kind of pepper to use?
#2239
Cooks.com replies:
Hi Ida,
A regular sized roast (3-5 lbs) should be adequate and will fit in the slow cooker. Since the recipe did not specify a red or white onion, a yellow onion is most commonly used, but any onion type will work. The recipe calls for the liquid from the can and this should be good enough for starters; if all the liquid cooks off, you should use your good judgment and add water to maintain the consistency desired without allowing the food to burn. The recipe asks for two kinds of peppers, green bell peppers and green chilies, so I would assume that green bell peppers are the right kind of pepper to use; if you'd like to add a pepper with a little more heat, feel free to spice things up a bit!
-- CM
A regular sized roast (3-5 lbs) should be adequate and will fit in the slow cooker. Since the recipe did not specify a red or white onion, a yellow onion is most commonly used, but any onion type will work. The recipe calls for the liquid from the can and this should be good enough for starters; if all the liquid cooks off, you should use your good judgment and add water to maintain the consistency desired without allowing the food to burn. The recipe asks for two kinds of peppers, green bell peppers and green chilies, so I would assume that green bell peppers are the right kind of pepper to use; if you'd like to add a pepper with a little more heat, feel free to spice things up a bit!
-- CM
#8794
steve says:
I came to Southern California in the early 70s and discovered machaca. I didn't eat a hamburger for 5 years after that, preferring instead this Southwestern version of the pot roast. You can greatly reduce cooking time by the use of a pressure cooker, keeping the heat low after pressurization and the cooker never more than 2/3 full.
#124641
Mary (Missouri) says:
I love machaca and have made it for years. I have never added beans to it. I add jalapenos (seeded if you don't want their heat) poblanos as well as a large chopped tomato. I've never added liquid to the mix as it cooks enough of it's own. Drain the liquid after you've shredded the beef and return to the cooker for an hour or so. At this point, I add cilantro and zest of two limes. I use a very cheap cut of meat -- usually whatever roast is on sale. And I cut off most of the excess fat before cooking. It's a wonderful meal. Can be put in scrambled eggs for breakfast, rolled in tortillas or eaten just plain.
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