Filed under: Dining
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.