El Charro Machaca - Carne Seca

By msweeney

Ingredients

• 3 qtWater
• 1/4 cGarlic puree; *
• 6 lbBeef roast; (eye of round, brisket, chuck) -- cut into chunks
• TO BROWN AND DRY MEAT
• Juice of 2 limes
• 1/4 c Garlic puree; *
• TO FRY MEAT
• 1/3 c Vegetable oil
• meat; Shredded and roasted
• 1 cup Green chiles; roast, peel, chop
• 1/2 tsSalt; or to taste
• 1/2 tsPepper
• 2 Tomatoes; chopped
• 1/4 cGarlic puree; *
• Onion; sliced into rings

Details

Servings 8
Adapted from therecipefile23-index.blogspot.com

Preparation

Step 1

Garlic Puree:
Peel 8 whole heads of garlic by smashing the cloves with side of a wide knife: the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree.

In 8 Qt stock pot, bring water to boil, Add 1/4 c garlic pureen and meat and bring back to boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, removing scum frequently. Remove meat and set aside until cool enought to handle. With fingers, shred meat and along the grain into 1/2 inch wide strips. Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown about 15 minutes, stirring occasionally. Drain juices and reserve.

Heat oil in a large skillet. Saute chile with salt and pepper, Add onion and tomatoes and saute briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.