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El Charro Cafe de Tucson's Machaca
3 qts. water
4 - 6 lb. roast (eye of round, brisket or chuck) cut into several chunks (3" cubes or so)
juice of 2 limes
3/4 C. puree Garlic
1/3 C. olive oil
1 C. chopped fresh anaheim chiles (roasted)
1/2 tsp. salt (to taste)
1/2 t. pepper (to taste)
1/2 lg. 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 C. Garlic & bring back to the boil then reduce the heat to a simmer for about 2 Hrs. 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 C. 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 as 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 min..
When cool enough to handle gently peel away most of the fragile filmy skin.
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.
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