Set aside. In a medium skillet, add 2 tablespoons of grapeseed oil and heat to medium. After a 2 minutes, pour in the salsa from the blender. Stir well to combine. Let the salsa cook for 5-6 minutes. Add the dried beef and sir well to combine. Cook for another 7-10 minutes. Serve with warm flour tortillas and fresh garnishes. 1 large onion, sliced. 1 (4 ounce) can chopped green chilies. 1 cup boiling water. 2 beef bouillon cubes. 1 1/2 teaspoons dry mustard. 1 tablespoon minced garlic or 1 tsp. garlic powder. 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt. Slice the room temperature beef in large sections, 3-4 inch chunks. Season with salt and pepper. Set aside. Preheat 3-4 tablespoons of avocado oil in a large dutch oven pot to medium heat for 5 minutes. When ready, sear and brown the beef on most sides, 3-4 minutes per side. For the tacos: Take a warm tortilla and fill with 3 tablespoons of the machaca beef. Fold the tortilla over and close with two toothpicks along the sides. Continue with the remaining tortillas. In a skillet over medium-high heat, warm the remaining 1 tablespoon oil. One at a time, add the tortillas and cook for 2 to 3 minutes per side, until crisped and spotty brown on both sides. . Steps: In a small bowl, add the 5 eggs and season with salt & pepper to taste. Scramble with a fork and set aside; In a large skillet, heat two tablespoons of oil over medium heat. Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step. 2. Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. In a food processor or blender, combine the chiles, garlic, tomatillos, onion, and water. Blend to form a thick, smooth sauce. Add to the shredded beef inside the crockpot. Use the remaining 1 to 2 hours to heat the ranchero sauce and infuse the beef with flavor. Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and Place meat and all spices and aromatics in your Instant Pot, add 1 tablespoon of salt, and pour water enough to cover the meat for 1 inch. Close the lid, set the float valve up, and cook at high pressure for 40 minutes. Natural release for 10 minutes then quick release the steam before opening the pot.

machaca authentic mexican shredded beef recipe