Mario Batali, Mexican Style
Batali's machaca is a little more labor-intensive than your standard taco meat but definitely worth the effort. For the event Batali used Strauss Meadow Reserve veal from Allen Brothers. The meat was marinated in a mixture of Worcestershire, lime juice, garlic, chipotle, cumin and black pepper overnight. After browning, onions, peppers and herbs are added. The meat is cooked for two hours until falling apart, shredded, and returned to the liquid. Then the mixture is slowly cooked down until the meat is close to dry. The result can be used in tacos, flauta and just about any other Mexican preparation. The complete recipe is after the jump.
For the Marinade:
- 2 Tablespoons of Worcestershire sauce
- Juice of two limes
- 2 cloves of garlic, minced
- 1 tablespoon of chipotle chile in adobo minced (substitute chili powder)
- 1 teaspoon of ground cumin
- 1/2 teaspoon of black pepper
For the Machaca:
- 3 pounds of Allen Brothers skirt steak or veal shoulder
- 1 large onion, diced
- 1 poblano pepper, diced (substitute a green pepper)
- 1 Jalapeno, diced
- 1 can of diced tomatoes (with or without chilies)
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin seed
- 1 teaspoon of hot pepper sauce such as Tabasco
- Salt and pepper to taste
- Oil for frying
Mix all the ingredients for the marinade in a large freezer bag. Cut the skirt steak or veal shoulder into 1/4 lb. pieces and place in the bag. Refrigerate overnight.
In a large stock pot, fry the pieces of meat until brown. Once the meat has rich coloring, add the onion, peppers, oregano, and cumin. Cook until the onions are soft.
Add the remaining ingredients and bring to a boil. Scrape the bottom of the pan to release the flavorful bits of browned meat. Reduce the heat and simmer for two hours or until the meat is just falling apart. Add water or beef broth if needed.
Remove the pot from the heat and remove the meat pieces. Shred with a pair of forks and return to the liquid. Reduce liquid until the meat is almost dry.