Machaca

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 6

Ingredients
Machaca
1 kg skirt steak, cut into large chunks
400 g/14 oz chopped tomatoes
½ cup beef broth
1 large onion, diced
1 small green capsicum, diced
6 cloves garlic, minced
3 tbsp jalapenos, finely chopped
1 tbsp cumin
salt
freshly ground black pepper
oil

Marinade
4 tbsp Worcestershire sauce
3 cloves garlic, minced
1 tbsp cumin
1 tbsp red chili powder
juice from 2 limes
½ cup extra virgin olive oil
salt
freshly ground black pepper

Instructions
In a bowl combine all marinade ingredients together, add beef mix well then place in a zip lock bag and let it marinate overnight in the refrigerator.
Remove beef from the fridge one hour before you cook them, drain all the liquid.

Prepare a heavy pot, place in high heat then add oil. Once oil reaches it smoking point sear beef on each side until you get a good brown crust on all sides. Remove from pot then set aside.

Using the same pot sauté garlic and onions, once onions are soft add the capsicum and jalapenos continue to sauté for 2 minutes.

Add the chopped tomatoes, beef broth, cumin and browned beef bring to a boil then simmer in very low heat for two hours adding water if needed.

Meat at this point should be fork tender at this point, try to pull meat apart with fork then continue to simmer until liquid is reduced. Season with salt and freshly ground black pepper. Turn heat off then serve.

From angsarap.com