Mochomos sinaloenses (shredded beef)

8 Servings

Ingredients

Quantity Ingredient
2 pounds Rump steak; w/some fat on, in 1\" cubes
1½ tablespoon Sea salt
Water to cover
Lard
½ pounds Sliced white onion
¼ cup More lard
1 Poblano chile (seeded; roasted and cut into small squares)

Directions

Date: Mon, 19 Feb 1996 14:58:04 PST From: Michael Bowers <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 didn't 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 isn't 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 1½ 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 ½ lb sliced white onion and fry for 1 min. Remove.

Add ¼ 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 Glen's MM Recipe Archive, .

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