SHREDDED BEEF

(Machaca)

Traditional machaca is the Mexican equivalent of beef jerky. The beef is marinated, cooked, then dried. When you’re ready to eat, the meat is pounded into shreds and cooked in a broth. Shredded beef, even when not dried, is also called machaca and can be cooked with potatoes or served over eggs for a hearty breakfast. Here’s an easy recipe with plenty of meat for leftovers.

MAKES 5 CUPS

2 tablespoons vegetable oil

3 pounds chuck roast or boneless beef shoulder, cut into 3-inch chunks

1 onion, diced

1 bell pepper, diced

1 jalapeño pepper, minced

4 garlic cloves, minced

¼ cup freshly squeezed lime juice (about 2 limes)

1 tablespoon dried oregano

1 tablespoon ground cumin

1 tablespoon chili powder

¼ cup chopped fresh cilantro

Heat the vegetable oil in a large stockpot over medium-high heat. Sear the beef until it’s browned on all sides, 6 to 8 minutes. Add the onion, bell pepper, jalapeño, and garlic and sauté until fragrant, an additional 2 to 3 minutes. Add 2 quarts of water, the lime juice, oregano, cumin, and chili powder and bring to a boil. Reduce the heat to medium and cook at a rolling boil for 1 hour.

Strain the broth, reserving 1 cup and saving the rest for another use.

In a large bowl, carefully shred the meat with two forks. Pour in the 1 cup broth, add the cilantro, and toss.

Use as a filling for tacos, burritos, tamales, tostadas, flautas, or whatever your heart desires.

NOTE: Leftover machaca can be frozen for several weeks. Divide it into individual portions in plastic zipper bags and store for quick meals later.