Machacha is a shredded mexican beef, and I have fallen in love with this meat!! It is full of flavor and just the right amount of spice!!! The meat can be used for many different dishes... tacos, nachos, quesadillas, enchiladas or even sliders.
INGREDIENTS
Marinade:
1/4 cup fresh lime juice
1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 serrano chile, stemmed, seeded, and minced
Salt and freshly ground black pepper
1/2 cup olive oil
One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
Brisket:
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion (about 1 large)
1 cup beef broth
1 cup diced red bell pepper (about 1 large)
1/2 teaspoon dried oregano
3 cloves garlic, minced
2 serrano chiles, stemmed, seeded and minced
One 28-ounce can diced tomatoes with their juice
Salt and freshly ground black pepper
Machacha Tacos or Tostados:
1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated
Eight 4-inch crisp corn tostada shells or flour tortillas
1 cup shredded iceberg lettuce
1 avocado, peeled, pitted and finely diced
1 cup fresh tomato salsa
1/2 cup Mexican crema or sour cream
4 ounces crumbled queso fresco cheese or Mexican cheese blend (about 1 cup)
Lime wedges, for serving
DIRECTIONS
Brisket:
For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
Marinade:
1/4 cup fresh lime juice
1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1 serrano chile, stemmed, seeded, and minced
Salt and freshly ground black pepper
1/2 cup olive oil
One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
Brisket:
3 tablespoons vegetable or olive oil
1 1/2 cups diced onion (about 1 large)
1 cup beef broth
1 cup diced red bell pepper (about 1 large)
1/2 teaspoon dried oregano
3 cloves garlic, minced
2 serrano chiles, stemmed, seeded and minced
One 28-ounce can diced tomatoes with their juice
Salt and freshly ground black pepper
Machacha Tacos or Tostados:
1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated
Eight 4-inch crisp corn tostada shells or flour tortillas
1 cup shredded iceberg lettuce
1 avocado, peeled, pitted and finely diced
1 cup fresh tomato salsa
1/2 cup Mexican crema or sour cream
4 ounces crumbled queso fresco cheese or Mexican cheese blend (about 1 cup)
Lime wedges, for serving
DIRECTIONS
Brisket:
For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.
Allow the meat to come to room temperature. Drain the meat and discard the marinade.
For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.
The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.
Braised Brisket Tostadas:
Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
Spread about 1/3 cup of the warm meat over each of the crisp shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
Serve with lime wedges on the side for squeezing over the top.
Enjoy!
Follow us, like us, share us. We are Sweet Basil Farm & Gardens on Facebook. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. of Agriculture. We also breed, sell and ship poultry, pet pigs, bearded irises and much more. We have an 80 acre working farm, with great emphasis on all natural gardening and livestock management practices. An 1840’s general store is situated on our property, and serves as our on-site farmer’s market. We have a large vegetable and herb garden, fruit orchards and more. Conveniently located off of Interstate 75 near the Johnstonville Rd exit (#193). We are six miles west, located in Barnesville, Lamar County, Georgia.
Recipe post by Tisha Johnson Matthews of Sweet Basil Farms, Original Recipe courtesy of food network, with picture courtesy of gringobandito, and special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.
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