Mochomos Sinaloenses (Shredded Beef)

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Water to cover
1 Poblano chile (seeded;
2 lb Rump steak; w/some fat on,
1/2 lb Sliced white onion
1 1/2 tb Sea salt
1/4 c More lard

Original recipe makes 8 Servings



Date: Mon, 19 Feb 1996 14:58:04 PST From: Michael Bowers Subject: Re: shredded machaca beef >Does anyone have a recipe for shredded machaca beef? Is shredded beef >best made in a crock pot? What is the best kind of meat used? I would >like to make some HOT machaca meat for burros, chimichangas, etc. I >searched the recipes and didnt find any. The Sonoran style machaca is salted, dried in the sun and broiled and pounded. Diana Kennedy suggests the following; she notes that it is salty and isnt picante (as it is made in Sonora/Sinaloa, MX). Heat it up as you see fit! Mochomos Sinaloenses Cut 2 # of rump steak, w/some fat on into 1" cubes. Add 1 1/2 Tbs sea salt and enough water to cover it in a single layer in a heavy frying pan. Bring to boil, cook slowly uncovered until water is gone and meat is tender, but not too soft. Continue drying meat over a low flame until dried and slightly crusty on the outside. Let cool. Place meat 2 or 3 pieces at at time in a blender and shred. Heat some lard in a frying pan, add 1/2 lb sliced white onion and fry for 1 min. Remove. Add 1/4 C more lard, heat, add meat and 1 poblano chile (seeded, roasted and cut into small squares) and stir until meat is just browing. Add onions and serve. CHILE-HEADS DIGEST V2 #245 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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