Chef Tom Fraker

“Tabasco Style” Machaca Tacos

Name: “Tabasco Style” Machaca Tacos
Prep time: 10 min
Cook time: 2 h 18 min
Total time: 2 h 28 min
Yield: Makes
Cuisine: Mexican
Ingredients: 1 tablespoon Unsalted Butter; 6 tablespoons Extra Virgin Olive Oil - divided use; 2 Melissa’ Perfect Sweet Onions - sliced thin; 2 tablespoons Melissa’s Red Hatch Pepper Powder; 1 tablespoon Smoked Paprika; 2 tablespoons Granulated Garlic; 1 teaspoon Ground Cumin; 1/8 teaspoon Kosher Salt; 1/8 teaspoon Freshly Ground Pepper; 3-pound Chuck Roast; 2 (10 oz.) cans Diced Tomatoes and Green Chiles; 1/4 cup Raisins; 1/2 cup Green Olives; 1 cup Beef Stock or Broth; 2 Pasilla Peppers - stems &amp; seeds removed; 2 Melissa’s Fresh Serrano Peppers - stems removed; cut into rings; 3 cloves Melissa’s Peeled Garlic - smashed; 1/4 cup Worcestershire Sauce; 2 Limes - juiced; 12 Corn Tortillas; Diced Tomatoes; Chopped Melissa’s Fresh Cilantro; Melissa’s Hatch Salsa; Melissa’s Orange Habanero Salsa

Rated 5.0 stars by 1 users

Servings

Makes 12 tacos

Prep Time

10 minutes

Cook Time

2 hours 30 minutes

Author:

Chef Tom Fraker

Ingredients

1 tablespoon Unsalted Butter
6 tablespoons Extra Virgin Olive Oil - divided use
2 Melissa’ Perfect Sweet Onions - sliced thin
2 tablespoons Melissa’s Red Hatch Pepper Powder
1 tablespoon Smoked Paprika
2 tablespoons Granulated Garlic
1 teaspoon Ground Cumin
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
3-pound Chuck Roast
2 (10 oz.) cans Diced Tomatoes and Green Chiles
1/4 cup Raisins
1/2 cup Green Olives
1 cup Beef Stock or Broth
2 Pasilla Peppers - stems & seeds removed
2 Melissa’s Fresh Serrano Peppers - stems removed; cut into rings
3 cloves Melissa’s Peeled Garlic - smashed
1/4 cup Worcestershire Sauce
2 Limes - juiced
12 Corn Tortillas
Diced Tomatoes
Chopped Melissa’s Fresh Cilantro
Melissa’s Hatch Salsa
Melissa’s Orange Habanero Salsa

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Directions

Heat a large pot on high heat. Melt the butter and heat 1 tablespoon of the olive oil. Add the perfect sweet onions and sauté, stirring occasionally until caramelized, about 10 minutes. Remove the onions.
In a mixing bowl, combine the red hatch powder and the next 5 ingredients. Rub the mixture all over the roast.
With the pot on high heat, add 3 tablespoons of olive oil to the pot and add the roast. Sear it on all sides.
Add the onions back to the pot. Add the canned tomatoes and chiles along with the next 8 ingredients to the pot and bring to a boil. Reduce the heat and simmer, covered for 2 hours or until very tender.
Remove the meat and, when cool enough to handle, shred it.
Add 2 tablespoons of olive oil to a skillet over high heat. Add the cooked meat and sear it without moving it around to give it a little crust. Flip the meat over and repeat.
To make the tacos, warm a tortilla over a burner and add some of the meat mixture. Top with the tomatoes, cilantro and salsa. Repeat for the remaining tortillas.

Recipe Note

You will have extra machaca (meat) so freeze it for future use such as burritos, nachos, etc.

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Filed in: Cilantro, Entree, Flame Seedless Raisins, Hatch Salsa, Orange Habanero Salsa, Organic Limes, Organic Tomatoes, Pasilla Peppers, Peeled Garlic, Perfect Sweet Onions, Red Hatch Pepper Powder, Serrano Peppers, Tacos, “Tabasco Style” Machaca Tacos

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“Tabasco Style” Machaca Tacos