Beef Machaca
INGREDIENTS
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2 tablespoons chile ancho powder
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1 tablespoon cumin
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1 tablespoon smoked paprika
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1 tablespoon salt, plus more for braising liquid
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2½ pounds skirt steak or any beef that shreds well (* slice the beef into 3 equal parts for easier searing)
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Olive oil
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1 medium white onion, chopped
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6 cloves garlic, smashed
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2 Roma tomatoes, quartered
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2 serranos or jalapeño peppers, sliced
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2 bay leaves
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1 cup dry red wine or use low-sodium chicken broth
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1/2 cup red wine vinegar
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1/8 cup fresh lime juice
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1 cup water
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2 teaspoons chicken bouillon granules or chicken base
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1/3 teaspoon ground cinnamon
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1 teaspoon pepper
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Salt to taste
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2 chile ancho, stems and seeds removed
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* I prefer using chicken broth and chicken base even with beef dishes because the beef can be a bit strong at times. You can mix half and half if you like.
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