Sonoran Shredded Beef with Chiles (Machaca Estilo Norteño)

This uses flour tortillas which tells you that this is from northern Mexico, the only area suuitable for growing wheat.  The shredded meat can also be used for burritos or chimichanga.  This one is hot!

• 1 (3 lb.) pot roast
• 10 - 15 chiltepins, crushed1-1/2 cups chopped green New Mexican chiles, roasted and peeled, stems and seeds removed
• 1 cup chopped tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced

METHOD

Place the roast in a large pot and add enough water to cover.  Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender and meat is falling apart, 3 to 4 hours.  Check from time to time and add more water to keep meat covered.

Remove from pot, let cool just to be workable, then remove fat.  Chill water in pot and remove fat that gathers on the surface.  Shred the meat - it should be tender enough that you can do this with a fork.

Put meat and broth into a clean pot.  Bring to a rolling simmer.  When rolling, reduce heat to medium-low and simmer until meat absorbs broth.

Serve wrapped in a flour tortilla with shredded lettuce, chopped tomatoes, grated cheese.  This is hot, so be sure to put some sour cream on the table to reduce the heat in the mouth!

Serves: 6 to 8

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Adapted from The Chile Pepper Encyclopedia click for book review

this recipe from www.inmamaskithchen.com

 

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