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Our fall intern Darren indicated in his flavor profile that he really likes beef machaca. No one on the team had tasted machaca before, so we set out to make it. Our recipe has been combined and adapted from the ones posted on Food Network and Epicurious.

We served this with the coleslaw recipe from Bakesale Betty's. The machaca and the coleslaw were delicious together!

Standing at 6 feet tall, Darren is the tallest member of our team. He towers over all of us, so we've nicknamed Darren "Big D." :)
Ingredients
 lime juice4 tbsp
about 2 limes freshly squeezed
 worcestershire sauce1 tbsp
 Maggi2 tbsp
 water2 tbsp
 garlic3 cloves
minced
 serrano chile1 whole
stemmed, seeded, and minced
 cumin1 tsp
 chili powder1 tsp
optional
 salt and pepper
 olive oil 1/2 cup
 skirt steak3 lbs
cut into 6 portions
 vegetable oil3 tbsp
 yellow onion1 whole
diced
 bell pepper1 half
diced, red or green
 garlic4 cloves
minced
 serrano chiles2 whole
stemmed, seeded, and minced
 dried oregano1 tbsp
 cumin1 tbsp
ground
 salt and pepper
 beef broth 1/4 cup
 diced tomatoes1 can
 Tabasco1 tsp
or more to taste
 salt and pepper
 tortillas
 lime
cut into wedges
 salsa
optional
 lettuce
optional
 guacamole
optional

cookware

whisk
dutch oven
1
For the marinade, combine the Maggi, worcestershire sauce, water, and lime juice.
2
Whisk in the garlic, serrano chile, cumin, chili powder, salt and pepper.
3
Then whisk in the olive oil bit by bit to make an emusion.
4
Marinate the skirt steak overnight with this mixture.
5
Pull the beef out of the fridge 30 minutes prior to cooking. Pat it dry with paper towels to ensure maximum browning. Discard the marinade.
6
Preheat the dutch oven to medium high. Add the vegetable oil, then sear the beef on all sides, about 4 minutes per side. Brown the beef in in batches to make sure that it browns instead of steams. Reserve on a large plate.
7
Add the onion, bell pepper, garlic, and serrano chiles, dried oregano, cumin, salt and pepper to the pot. Saute for about 5 minutes or until the veggies have softened.
8
Add the beef broth, diced tomatoes, and Tabasco.
9
Add the browned beef and bring to a boil, then cover and simmer on low for about 2 hours until the meat is tender.
10
Transfer the meat to a cutting board and cool for about 15 minutes, then shred with two forks. Transfer the shredded meat back into the pot.
11
Simmer the machaca uncovered until the liquid reduces and thickens, almost dry. Season with additional salt and pepper if needed.
12
Serve with tortillas, lime wedges, and any combination of the optional toppings.
Notes

Leftovers keep well!