Machaca Shredded Beef W/rice, Beans & (1) Flour Tortilla Recipe

COMBINATION PLATES

1. 1

   Sear beef

   Season the beef with salt and pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat and sear the beef on all sides until well browned. Remove to rest.

2. 2

   Sauté aromatics

   In the same pot, add diced onion, minced garlic, and chopped jalapeño. Sauté until the onion is translucent and aromatic, about 3-4 minutes.

3. 3

   Add spices and braise

   Return the beef to the pot. Stir in ground cumin, chili powder, oregano, and smoked paprika. Season with salt and pepper. Pour in beef broth.

4. 4

   Braise and shred

   Bring to a simmer, then cover and braise over low heat until the beef is tender and shreds easily, about 90-120 minutes. Remove beef, shred with forks, and return to pot. Simmer uncovered to reduce juices and blend flavors, about 10 minutes.

5. 5

   Cook rice

   While beef braises, rinse the rice. In a separate pot, bring 2 cups water and 1/2 teaspoon salt to a boil with oil. Stir in the rice, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Remove from heat and fluff.

6. 6

   Warm beans

   In a small saucepan, heat the beans with 1/4 cup of the bean liquid or water, 1/4 teaspoon cumin, and salt to taste. Simmer 5-7 minutes, then adjust seasoning.

7. 7

   Warm tortillas

   Warm the flour tortillas in a dry skillet for 15-20 seconds per side or wrap in foil and heat in a warm oven until pliable.

8. 8

   Plate and garnish

   To plate per serving: place a portion of machaca on the plate, add about 1/2 cup cooked rice and 1/2 cup beans. Set one flour tortilla on the side. Garnish with chopped cilantro and serve with optional lime wedge. For two servings, use about 3-4 ounces of machaca per plate.