MACHACA SHREDDED BEEF CHIMICHANGA
Celebrate Arizona’s state dish with this recipe from Peggy Fiandaca of LDV Winery!
ON BIG BLEND RADIO: Peggy Fiandaca and Darla Hoffmann discuss pairing State Wines with State Foods such as this chimichanga, an Arizona state dish. Watch here in the YouTube player or download the episode on Podbean.
Yield: About 10 Cups.
Ingredients –
2 to 3-pound eye of round or chuck roast
8 Anaheim green chillis
1 large white onion; coarsely chopped into 1-inch chunks
6 cloves garlic; whole
4 cups beef stock
1-2 T each of garlic and onion powder
1 T red pepper flakes (or to taste)
Salt and pepper to taste
12–14-inch flour tortillas
Chimichanga toppings
Directions –
Cut meat into fist sized chunks.
Generously season meat with salt, pepper, garlic powder, and onion powder.
Make Green Chilis – Grill or put under broiler on high to char green chilis skins. Once charred, wrap in wet paper towels, or put into plastic bag to steam. This technique makes it easier to remove the skin. Remove skin and stem. Leave seeds.
Grill meat over high heat until charred. Approximately 20-30 minutes. The char is the key for flavor. If you are not grilling the meat, seared in a hot skillet over high heat.
In crock pot or slow cooker – add meat, onions green chilis, garlic, red pepper flakes, and pour beef stock to almost cover. (Need moisture to stew the meat not to make soup)
Cook until the meat is fork- tender. Approximately, 2 to 3 hours on high heat.
Using a fork, shred the beef and return it to the crock pot to simmer without the lid to reduce the moisture.
To Make Chimichanga – Fill and roll 12-to-14-inch flour tortillas. Fill within an inch of one edge, tuck the tortilla over the meat, moist the outside of the tortilla, fold in the two sides, then roll tightly.
Bring one inch of neutral oil to medium-high heat in a skillet. Put chimichanga fold-side down and turn to brown all sides. Remove to rest on baking rack.
Serve with salsa, guacamole, or smothered in enchilada sauce with sour cream, chopped tomato, and green onions.
Wine Pairing – Choose a Syrah or lightly oaked Petite Sirah.
