MACHACA NORTENA.- YIPPEE!

MACHACA NORTENA.-  Ah, nothing sets me back to "the good old days" like Machaca. I'm a Norteña through and through and love my region's specialties which are many, lately foodies seem to have "discovered" Baja Cuisine but I can tell you that as good as it's now, the food of my youth was completely psychedelic!

I remember going surfing down the Baja Peninsula but first stopping at a small roadside stand to have an amazing Turtle Stew, which now is completely forbidden, such a shame. Further down the Baja between beaches was a small fishing village called "Puerto Nuevo" where the local lobster fishermen lived and fished, you'd dine at their family's dinning table and eat fried lobsters by the dozen along with handmade flour tortillas, refried beans and salsa. Utter heaven! Now there is a town filled with warehouse sized restaurants that are now expensive and a long way from the original version of the heavenly delights we experienced. Or on days where we'd stay in town, we'd make our way to the "Red Light District" or the North end of the city of Tijuana where there was a small, red light bulb (literally) lit bar that had a two lane bowling alley out back by the alley where a large Mexican Lady had a "comal" where she would make Sonora Style Flour Tortillas, those large 2 foot diameter ones that were melt in your mouth tender and which would be filled with large shrimp in a spicy broth. Oh my!!!! Of course we'd still hang out at the bar, drink some and sit around while singing along a very talented young man with a guitar who would sing protest and old romantic ballads. Great place! Of course we sneeked in since I was totally prohibited from even going downtown let along into a bar!

There were also all the street carts offering a variety of delicacies like the world famous Tacos de  Carne Asada al Carbon con Guacamole which are ONLY found in Tijuana and have me searching throughout Mexico for anything else that even comes close. There are also the wonderful Seafood Cocktails and Ceviche stands, Ice Cream Trucks and amazing Torta places all over. I could go on...

Anyway, along with all these wonders like Menudo, Pozole, Chilaquiles, Carnitas.... was the Machaca. I've tried to recreate the recipe to hit those nostalgic notes and we are always joyful when I do since we all love it. So here is my version of Machaca Norteña to enjoy and I truly hope you also have flavorful memories of days gone by to dream about....

These are the ingredients I used:

1 1/2 Kilo (about 3 lbs) Diezmillo or Chuck / or whatever you use for shredded beef
4-5 Bay Leaves
1 Tbls Pimienta Gorda or Allspice Berries
2 Tsps Whole Black Pepper
4-6 Garlic Cloves, peeled and smashed
1/2 large Onion, large piece
Water

FIRST STEP.- Cooking the meat.
I placed my meat in the pressure cooker along with all the other ingredients and added as much water as needed to cover the meat plus about an inch more. Close the pressure cooker, bring it up to temperature and once it's ready, lower the heat and cook for 1 hour.

Once you've released the pressure after the hour of cooking, insure the meat is tender and can be shredded easily or else close back up and cook 15 minutes more. Once done, remove the meat to a platter to cool and then shred.

NOTE: I use the resulting broth, once the meat is removed, add assorted vegetables, cook until they are tender and serve as a great Vegetables with Meat Broth, another amazing dish. You can also use the broth to make rice (i.e: "Dirty Rice" which is wonderful) since it makes a nice, clear and flavorful broth to have with some lemon and salsa.

STEP TWO.- Ok, you've got the meet shredded so on to making the sauce for the Machaca. For this you will need:
1-2 Tbls Oil or Lard
1-2 Tsp Cracked Red Pepper Flakes, depends how how you like it but use at least 1/2 tsp for flavor
1-2 Tsp Salt and Fresh Ground Pepper
1 Large Can or Tetra-Brick of Tomato Sauce or fresh made Tomato Sauce, about 2-3 Cups
1-3 Tbls Sugar
1/3-1/2 Cup White Vinegar (can be more or less, taste)

In an large pan put the oil or lard and bring to temperature over med-high heat, add the Cracked Red Pepper, Salt and Pepper and saute for a little while until fragrant. Add the Tomato Sauce and stir to combine and bring to a boil. Add the sugar and vinegar, stir and once it comes to a boil  reduce the heat to simmer, stirring for about 30 minutes. Now add the shredded meat and mix well, bring back to boil and then reduce the heat to simmer and cook, stirring every now for about 30 minutes. Taste it and insure you like it or else adjust seasonings.

You are now ready to enjoy the Machaca in Enchiladas, Burritos, Tacos, Sopes, with tortillas or however you'd like. As for me, I'm making Burritos in Flour Tortillas (but not the Sonoran ones sadly, with Bacon Refried Beans. Hooray! Enjoy!

Yes, this dish takes a little time but don't let that put you off, good food takes time, so enjoy the preparation process and enjoy the results. I'm sure your family will love it!