Machaca Tacos

I love me some Mexican food.  I could eat it twice a week, at least.  Of course, my favorite is cheese quesadillas.  Ya know, 'cause it's cheese. And it's fried.  But alas, there was no fried cheese to be had this time.

I got this recipe years ago out of the newspaper.  I make several different shredded beef and pork tacos, a few of them in the crockpot, but I hadn't made this one in a long time, so it was time.

Make sure you plan ahead, because the meat needs to marinate overnight.

Here's the recipe with my notes:

Machaca Tacos

Marinade:  
2 Tbsp Worcestershire sauce
Juice of 2 limes
2 cloves garlic, minced
1 Tbsp minced chipotle chile in adobo (a can of these is way more than I would ever use in one recipe, so I keep them in a bag in the freezer)
1 tsp ground cumin
1/2 tsp black pepper
3 lbs chuck roast, cut into 6 large pieces

Machaca:
1 1/2 Tbsp veggie oil
1 large onion, diced
1 poblano chile or green bell pepper, seeds and ribs removed, diced
1 jalapeno, diced
1 Tbsp dried oregano, preferably Mexican (I used regular, 'cause it's what I had)
1 Tbsp ground cumin
1 14-oz can diced tomatoes
1 tsp hot sauce, such as Tabasco, or to taste
Tortillas
Shredded cabbage
Cilantro
Lime Wedges
*Obviously you can use whatever toppings you like on your tacos*

To make marinade:  In a large, self-sealing bag, mix the Worcestershire, lime juice, garlic, chipotle chile, cumin and black pepper.

    Add the beef to the bag, seal and turn over several times to coat all sides.  Refrigerate overnight.

To make machaca:  Remove the meat from the marinade and pat dry.  Place a large stockpot over med-high heat.  Add the oil and heat until shimmering.  

Arrange the meat, without crowding, in a single layer and brown on all sides (you may have to do the meat in batches). 

Transfer to a plate.
 

Add the onion, poblano and jalapeno chiles, oregano and cumin to the pot. 

Cook, stirring occasionally, until the onions are soft.  

Add the tomatoes and hot sauce and bring to a boil, scraping up the browned bits from the bottom of the pot.  

Add the meat, cover and reduce heat. 

Simmer for 1 to 1 1/2 hours or until the meat is fork-tender.

Remove the pot from the heat and transfer the meat to a cutting board.  Use two forks to pull apart some of the meat to make 2 cups of shredded beef.

Refrigerate any remaining meat and broth.

To make tacos:  Warm the tortillas.  Top each with meat, some shredded cabbage, cilantro and a squeeze of lime.  *As well as any other toppings*  Serve.

Here's dinner on my plate:

I'm linking up to Tasty Tuesdays over at 33 Shades of Green.