Longleaf Stories

full circle in the hundred acre wood

When my brain starts smoking with new ideas and mischief, I’ve just got to cook. Here’s a favorite:

Machaca (spicy beef)

Makes about 6 servings. Great just to have on hand for quick lunches or suppers. Fantastic with spicy black beans, rice, sour cream, salsa, tortillas — wish I had some right now. I love it for breakfast. And it freezes well, too.

2 medium onions, chopped (about 1 cup)
½ cup canned diced mild green chiles
1 teaspoon crushed red chile flakes
½ teaspoon Tabasco sauce
½ teaspoon freshly ground pepper
¼ teaspoon cumin
1 cup canned diced tomatoes in purée or liquid
2 pounds beef top round, trimmed of all visible fat and cut into 4 or 5 large pieces (London Broil is a great cut for this – 2 or 3 pounds is fine – whatever’s in the package.)

In a large, heavy pan with a lid, over medium heat sauté onions, chilies, red chile flakes,

Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking. Stir often, cooking until the onion is translucent and tender.

Add tomatoes with their liquid and stir well. Cook for 3 – 5 minutes. There won’t be much liquid at this point.

Pour this mixture into a crock pot. Add beef. Cook all day while you’re working or playing. Remove beef chunks when very tender and shred with a fork. Return to crock pot and stir in well.

You’ll need lots of sour cream to cool your tongue.

Recipe source: Robin Mather, Gannett News Service, adapted from original recipe from the Pointe Hilton Resort, Phoenix, Arizona

 

 

 

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