MAKE THE MACHACA
Marinade:
1/4 c. Worcestershire sauce
juice of 4 limes
4 cloves garlic, chopped
1 t. cumin
1 t. chili powder
1/2 t. salt
1/2 t. black pepper
1/2 c. olive oil
Machaca:
2 lbs. skirt steak, cut into 4" x 4" chunks
1 large sweet onion (Vidalia is great), diced
1 green bell pepper, chopped
4 cloves garlic, chopped
1 jalapeno pepper, chopped
1 14 oz. can diced tomatoes with green chilies
1/2 c. beef broth
1 T. oregano
Drugs like on line levitra pamerstoneinc.com may increase a person’s ability to achieve an erection upon arousal, leading to erectile dysfunction. Would you spend your time, cash, fuel and strength when you are able to sit in the right posture, doing stretches,and other exercises to achieve a healthy sex life again it is important for both partners to accept the pamerstoneinc.com buy viagra generic fact that sex as they knew it is over. Key ingredients in this herbal oil are buleylu oil, kesar, zaitun oil, kali mirch, jawadi kasturi, ashwagandha, dalchini oil, kalonji oil, and jaiphal oil. viagra from usa According to FDA laws, dietary supplements canadian cialis no prescription are only allowed to contain ingredients which are generally recognized as safe for 80% of the users. 1 T. cumin
1 t. hot pepper sauce (Tabasco or a Mexican brand, such a Valencia)
salt and pepper
olive oil for searing the beef
Whisk all the marinade ingredients together, then place the skirt steak chunks in it. Let marinate at least 6 hours, or better yet, overnight.
Remove meat from marinade, drain, and pat dry. Bring to room temperature. Discard marinade.
In a large heavy pot, heat 2 T. of olive oil. Sear the meat well on both sides, in batches so as not to crowd them. Remove the meat as it is browned and set aside. When they are all nice and brown, pour out the accumulated fat in the pot. You'll have a dark layer of drippings on the bottom of the pan which you'll scrape up in the next step. Bring the pot back up to heat, add in the onion, peppers, and garlic. Cook, stirring, for a few minutes to soften. Add the tomatoes, broth, pepper sauce and spices, and cook, stirring and scraping the bottom of the pot to release all the browned bits. When it comes to a boil, slip the beef chunks back in, push and prod them around so they are all submerged, and then lower the heat to bring down a low simmer. Simmer, covered, for two hours. Stir from time to time, though at the heat should be so low scorching shouldn't be a problem.
After two hours the meat will be extremely tender. Lift the meat out of the sauce, let cool a bit, then using two forks shred the beef along the grain.
At this point, you can return some of the meat back into the sauce in the pan, cook some more to reduce and thicken the sauce, and serve this as is. Very nice as a burrito or enchilada filling, or served with rice and beans. But make sure you reserve at least half to make the authentic, dried Machaca — it's simple:
Lay out the shredded meat in a single layer on a baking sheet. Bake in a 250º oven for 20 minutes. I used a convection oven, which I believe produced superior drying results. Check after 20 minutes. The meat should be pretty dry, like jerky.
MAKE THE MACHACA CON HEUVEOS
Basically, this is a tangy, spicy, filling scrambled egg dish. Start by sautéing some scallions and hot peppers in butter, and when they soften a bit, add in chopped tomato and Machaca. Get it all nice and hot, remove from pan, and then on medium heat cook scrambled eggs (mixed with a bit of cumin) until just-about-done, at which point you'll stir in the Machaca-tomato mixture. Garnish with cilantro. Serve with hot flour tortillas. I also like some sliced avocado to go with it.
Here are the proportions I used:
2 chopped scallions (white part only)
1 hot long green chili
2 plum tomatoes
1 c. dried Machaca
chopped cilantro