Name: Delicious and Savory Big Ben's Beef Machaca
Prep time: 20 min
Cook time: 203 min
Total time: 223 min
Ingredients: 2 pounds beef chuck roast; 1 onion, diced; 4 cloves garlic, minced; 1 green bell pepper, diced; 1 red bell pepper, diced; 1 jalapeno pepper, seeded and minced; 1 can diced tomatoes; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 tablespoon cumin; 1 tablespoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; 1 cup beef broth; 1/4 cup lime juice; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

Big Ben's Beef Machaca is a traditional Mexican dish that features tender shredded beef cooked with an assortment of aromatic spices. This recipe brings together the authentic flavors of Mexico along with a touch of American influence to create a hearty and satisfying meal. The slow cooking process allows the beef to become tender while absorbing all the delicious flavors from the spices and other ingredients. Serve this savory machaca with warm tortillas, salsa, and your favorite toppings for a truly memorable dining experience.

Ingredients

2 pounds beef chuck roast
1 onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded and minced
1 can diced tomatoes
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup beef broth
1/4 cup lime juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

Preheat your oven to 325°F (165°C).
Season the beef chuck roast with salt and pepper.
Heat a large oven-safe pot over medium-high heat. Add some oil and sear the beef chuck roast on all sides until browned. Remove the roast from the pot and set aside.
In the same pot, add the diced onion, minced garlic, diced bell peppers, and minced jalapeno pepper. Cook until the vegetables are softened.
Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
Add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Mix well.
Return the browned beef chuck roast to the pot. Pour in the beef broth and lime juice. Bring the mixture to a simmer.
Cover the pot with a lid and place it in the preheated oven. Let the beef cook for about 3 hours, or until it is tender and easily shreds with a fork.
Remove the pot from the oven and transfer the beef to a cutting board. Use two forks to shred the beef into bite-sized pieces.
Return the shredded beef to the pot and stir it into the cooking liquid. Season with additional salt and pepper if needed.
Serve the Big Ben's Beef Machaca hot, garnished with fresh chopped cilantro. Enjoy with warm tortillas and your favorite toppings!

Interesting Facts

Machaca is a traditional Mexican dish that originated in the northern part of the country.

The name 'machaca' comes from the Spanish verb 'machacar,' which means 'to mash' or 'to crush.'

Originally, machaca was made by drying and pounding beef until it became a dry meat that could be easily rehydrated and cooked.

In this recipe, we use slow cooking methods to achieve tender and flavorful shredded beef.

The combination of spices like chili powder, cumin, and smoked paprika gives the machaca its distinct taste.

Big Ben's Beef Machaca is a perfect dish for family gatherings, potlucks, or any occasion where you want to impress your guests with delicious and authentic Mexican-American flavors.