Recipe - Mochomos Sinaloenses (Shredded Beef)

2 pound Rump steak; w/some fat on,
in 1" cubes
1 One half tablespoon Sea salt
Water to cover
Lard
One half pound Sliced white onion
One fourth cup More lard
1 Poblano chile (seeded;
roasted and cut into small
squares)

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

From: Michael Bowers bowers@elsie.ucdavis.edu

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 One half 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 One half pound cut or sliced up white onion and fry for 1 min. Remove.
Add One fourth 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.

CHILEHEADS DIGEST V2 #245

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.