Cheech Marin Makes Machaca скачать в хорошем качестве

Cheech Marin Makes Machaca

Ingredients • 1 ½ lbs Flank Steak • 1 medium onion, diced • 4 cloves of garlic, diced • One 14.5 oz can whole tomatoes • One 8 oz can diced jalapeños, drained • 3 cups beef broth • 2 tablespoons oil • 2 teaspoons dried oregano powder • 1 teaspoon salt • 2 teaspoons pepper • 2 teaspoons chili flakes • 3 sprigs fresh cilantro • 6 flour tortillas ⸻ Equipment • Dutch oven or lidded oven-safe pot • 2 forks (for shredding abuela style) ⸻ Directions 1. Preheat oven to 330°F. 2. Prepare the flank steak: • Pat dry the flank steak with paper towels and place in a mixing bowl. • Add oil, oregano powder, salt, pepper, and chili flakes. • Mix thoroughly by hand to coat the meat evenly. 3. Sear the steak: • Heat a Dutch oven or oven-safe pot with a lid over medium heat. • Sear the flank steak until nicely browned on both sides. • Remove steak and set aside. 4. Build the base: • In the same Dutch oven, sauté the diced onion and garlic until translucent. • Add the diced jalapeños and whole tomatoes. • Crush the tomatoes by hand until fully broken down. 5. Braise the meat: • Return the flank steak to the pot and pour in beef broth until the steak is just covered. • Cover with lid and bake in the oven at 330°F for 2 hours. 6. Shred and finish: • After 2 hours, remove the steak—it should be fall-apart tender. • Shred with two forks. • Return shredded meat to the Dutch oven. • Simmer over medium heat to reduce the liquid until nearly absorbed into the meat. 7. Serve hot with flour tortillas! --- Instagram:   / cheechandchong     / cheechmarin     / heytommychong   Facebook:   / cheechandchongareback     / cheech-marin-109986450802423     / tommybchong   Twitter: https://twitter.com/tommychong?ref_sr... https://twitter.com/cheechandchong?re...   / cheechmarin