Beef machacha with beef top round
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Once cooked, remove the beef from the Instant Pot with tongs, then shred the meat with two forks.Lock the lid, then cook on high pressure for 60 minutes.Cook the onion and garlic until they are soft, then add in the rest of your ingredients.This will give the final dish more flavor and texture. Salt & Pepper: You always want to make sure it is seasoned well.Ĭloves & Bay Leaves: These are for even more flavor! You only need a tiny amount of cloves to make an impact. It only takes a little bit – if you don’t like the vinegar, you could totally leave this out, as well. Lime Juice: This is to brighten everything up!Īpple Cider Vinegar: This is to bring a little bit of acidity into the meat. You can add more chiles for more heat, as well. I like to remove the seeds because it can get too hot for my kids, but if you like the heat, you can keep the seeds in. They are smoked jalapeno peppers covered in a rich adobo sauce. You don’t want to skip this, though, because the Instant Pot needs the liquid to be able to come to pressure correctly.Ĭhipotle Chiles: You can buy Chipotle Peppers in Adobo at most grocery stores these days. You could also use stock, but I don’t think that’s necessary for this recipe. Onion & Garlic: These are for flavor – don’t skip them!Ĭumin & Oregano: There aren’t a lot of seasonings in this recipe, but these both give the meat good flavor.īroth: I use beef broth. I use vegetable, but olive oil or another oil of your choice should work. You could also use beef spare ribs, but I always go for the chuck roast. It has a good amount of marbling, which gives you tender beef once it is finished cooking. This instant pot beef barbacoa may not be authentic barbacoa, but it is an easy way for the home cook to make it for dinner! IngredientsĬhuck Roast: Chuck roast is my favorite to use for this recipe. The ingredients will vary region to region. That way you get long cooked results in only a portion of the time! While the beef is usually slow cooked until it is super tender, in this version, we cut out some of that time and effort by using the Instant Pot. Typically, barbacoa is beef that has been slow cooked with chipotle in adobo and other spices. Although I’ll almost always choose tacos! I also love that it really can be used for so many different things. And most of that time is totally hands off. This does take longer than 30 minutes, but by using the Instant Pot, you get a tender meat in 2 hours instead of 10. So give me a tender, spice-filled beef that is easy enough to make on a weeknight, and I’m sold! I really do think that tacos are my love language. The machaca dish is generously sized with its Mexican sides, which include refried beans with an almost smoky flavor.I could eat Mexican food 3 nights a week and not get sick of it.
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The resulting shredded beef was the star of my breakfast - a deliciously tender meat that was a new flavor combination for me with scrambled eggs. Nowadays, cooks skip the dehydration part and slow-cook machaca with bell peppers, tomatoes and spices.Īt Molly Brown's, beef knuckles are baked in the oven for several hours with green peppers, onions and tomatoes until the meat pulls apart, longtime employee Anita Primm said of the machaca. I did some research and learned that, traditionally, machaca was a dehydrated beef dish that Mexican cowboys and ranchers made and rehydrated to add to eggs and such. My eye was drawn to the restaurant's machaca and eggs entree, which features shredded beef scrambled with eggs, topped with cheese and served with tortillas, rice and refried beans. That's what I did when my daughter and I ordered a late breakfast on a recent Saturday from the "South of the Border" choices at Molly Brown's Country Cafe in Cuyahoga Falls. If you're going to go for a big breakfast, you might as well eat like a cowboy.