Diary of a Foodie

Monday, May 5, 2014

Machaca Mexican-Style Beef with Purple Cilantro Lime Slaw

Feliz Cinco de Mayo! Let's be honest, I don't even know what this holiday celebrates. I doubt most people do. All I know is it's a perfect excuse to make Mexican food. Next to Indian food, this is always my go-to dinner, whether I'm making it, or going out to eat.

There are a few dishes I go between when ordering. Chile rellenos (drool) or machaca. Machaca is shredded beef. You can eat it alone with tortillas, in a burrito, in a torta, or in taquitoes. It's easy to use this meat in lots of different ways and I'm sure you'll agree, it's easy, juicy and delicious.

Machaca Mexican-Style Beef

2-3 lbs bone-in beef roast (any cut will work)
1 Serrano pepper, pierced several times with fork
1 14 oz can diced tomatoes
1 red bell pepper, diced
3 garlic cloves, minced
juice of one lime
1 TBSP Kosher salt
1 tsp ground black pepper
1 tsp ground cumin
2 tsp Mexican oregano (not the same as Italian oregano)

In a crockpot, add the beef roast and then all other ingredients. Cover with lid and cook on high for 6-8 hours. Remove from crockpot when fork tender, cover with foil and allow meat to rest for 10-15 minutes. After meat has rested, using hands or two forks, shred meat and add back into the sauce. Allow to cook for another 20-30 minutes. Serve with tortillas or in a burrito, torta, taquito, etc...

Purple Cilantro Lime Slaw

1/2 head of purple cabbage, shredded thin
2 TBSP fresh cilantro, minced
juice and zest of 1 lime
2 TBSP mayonnaise
1/2 tsp Kosher salt
1/4 tsp ground cumin

Shred the cabbage thinly and add to a large bowl. Add all other ingredients and mix well. Mayonnaise may look thick for a while but water will come out of the cabbage and make it a smooth sauce. Serve with machaca in a tortilla.

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