Mochomos Sinaloenses (Shredded Beef)

Yield: 8 Servings

Ingredients

2 lb rump steak; w/some fat on,
-in 1 cubes
1 1/2 tb sea salt
1 water to cover
1 lard
1/2 lb sliced white onion
1/4 c more lard
1 poblano chile (seeded;
-roasted and cut into smal

Instructions

Date: Mon, 19 Feb 1996 14:58:04 PST

From: Michael 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 1 1/2 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 1/2 lb sliced white onion and fry for 1 min. Remove.
Add 1/4 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, http://www.erols.com/hosey.