Mexican cooked meats, correct name?

Janet B. said:

What is the correct name for the shredded meat that is found in
tacos, burritos, enchiladas and the like.

I believe that's called "carne".

�
Sheldon

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like. And, is there one standard way of
preparing it? Or a set mix of spices/herbs? Is there a different name
for the pork as opposed to the beef? The preparation methods that I have
seen and read about call for chunking the meat (pork shoulder), (what cut
of beef?) into pieces about 2 x 3 inches, cooking briefly in hot lard and
then finishing as a stew meat with a liquid of some kind. Minimally
seasoned with garlic and salt. Also, is there a difference between the
meat preparation in New Mexico, Texas and Mexico itself? Help. I'm
getting all tangled up. I'm pretty sure that I am talking about
home-style cooking and not fancy restaurant main-dish meat preparation.
I'm particularly fond of this kind of meat filling and have no instinctive
idea about how to go about preparing it. I also understand that this kind
of meat may be prepared with chilies to become a stew.
Janet

This recipe is in my "permanent" tried and true recipe file. If you don't
want the beans -- leave them out.
Easy as you can get - and delicious.

MACHACA BURRITOS

probably from Cooks.com

Familiar to lovers of Mexican cuisine, machaca, or shredded cooked beef,
makes a magnificent burrito. The meat takes at least 2 hours of gentle
simmering to become easy to shred. Preparation time: 15 minutes. Cooking
time: 2 to 4 hours.

1 can (about 15 oz.) kidney beans 1 lg. green bell pepper, seeded & cut into
thin strips 1 lg. can (7 oz.) diced green chilies 1 lg. onion, finely
chopped 2 tbsp. chili powder 3/4 tsp. each salt & pepper 1 tsp. each ground
cumin & garlic powder 1 lg. tomato, chopped 20 to 24 sm. flour tortillas
Condiments (suggestions follow)

Place beef in a heavy 4 to 5 quart pan or electric slow cooker. Add kidney
beans and their liquid, bell pepper, chilies and onion. Stir in chili
powder, salt, pepper, cumin, garlic powder and tomato. Cover and simmer,
stirring occasionally, until meat shreds readily (about 2 hours). Or set
slow cooker at low and cook for about 4 hours. If mixture is soupy, uncover
during last part of cooking.

To serve, spoon filling down center of each tortilla; add condiments to
taste. Roll or fold to enclose. Makes 10 to 12 servings.

If you want, put them in a 350 oven for 10 minutes for warmth throughout.

Or, as the recipe says - probably for transport:

With wet hands, lightly dampen each tortilla. Stack and wrap in foil; heat
in a 350 degree oven until warm (about 10 minutes).

CONDIMENTS: Serve 2 or more of the following: 2 cups (8 ounces) shredded
cheddar cheese or jack cheese, about 1 cup bottled green chili salsa, 3/4 to
1 cup thinly sliced green onions (including tops), and about 1 cup fresh
cilantro (coriander).

Dee.Dee said:

MACHACA BURRITOS

probably from Cooks.com

Familiar to lovers of Mexican cuisine, machaca, or shredded cooked beef,
makes a magnificent burrito. The meat takes at least 2 hours of gentle
simmering to become easy to shred. Preparation time: 15 minutes. Cooking
time: 2 to 4 hours.

1 can (about 15 oz.) kidney beans 1 lg. green bell pepper, seeded & cut into
thin strips 1 lg. can (7 oz.) diced green chilies 1 lg. onion, finely
chopped 2 tbsp. chili powder 3/4 tsp. each salt & pepper 1 tsp. each ground
cumin & garlic powder 1 lg. tomato, chopped 20 to 24 sm. flour tortillas
Condiments (suggestions follow)

Place beef in a heavy 4 to 5 quart pan or electric slow cooker. Add kidney
beans and their liquid, bell pepper, chilies and onion. Stir in chili
powder, salt, pepper, cumin, garlic powder and tomato. Cover and simmer,
stirring occasionally, until meat shreds readily (about 2 hours). Or set
slow cooker at low and cook for about 4 hours. If mixture is soupy, uncover
during last part of cooking.

To serve, spoon filling down center of each tortilla; add condiments to
taste. Roll or fold to enclose. Makes 10 to 12 servings.

If you want, put them in a 350 oven for 10 minutes for warmth throughout.

Or, as the recipe says - probably for transport:

With wet hands, lightly dampen each tortilla. Stack and wrap in foil; heat
in a 350 degree oven until warm (about 10 minutes).

CONDIMENTS: Serve 2 or more of the following: 2 cups (8 ounces) shredded
cheddar cheese or jack cheese, about 1 cup bottled green chili salsa, 3/4 to
1 cup thinly sliced green onions (including tops), and about 1 cup fresh
cilantro (coriander).

I'm saving this one, but what cut of beef? You don't say, and I'm
guessing that's the important part.

--Lia

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Janet B. said:

What is the correct name for the shredded meat that is found in
tacos, burritos, enchiladas and the like.

I believe that's called "carne".

?
Sheldon
I believe that 'carne' is simply meat (unspecified). Thanks for your input.
Janet

"Dee.Dee" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like. And, is there one standard way of
preparing it? Or a set mix of spices/herbs? Is there a different name
for the pork as opposed to the beef? The preparation methods that I have
seen and read about call for chunking the meat (pork shoulder), (what cut
of beef?) into pieces about 2 x 3 inches, cooking briefly in hot lard and
then finishing as a stew meat with a liquid of some kind. Minimally
seasoned with garlic and salt. Also, is there a difference between the
meat preparation in New Mexico, Texas and Mexico itself? Help. I'm
getting all tangled up. I'm pretty sure that I am talking about
home-style cooking and not fancy restaurant main-dish meat preparation.
I'm particularly fond of this kind of meat filling and have no
instinctive idea about how to go about preparing it. I also understand
that this kind of meat may be prepared with chilies to become a stew.
Janet

This recipe is in my "permanent" tried and true recipe file. If you don't
want the beans -- leave them out.
Easy as you can get - and delicious.

MACHACA BURRITOS

probably from Cooks.com

Quoted message said:

Familiar to lovers of Mexican cuisine, machaca, or shredded cooked beef,
makes a magnificent burrito. The meat takes at least 2 hours of gentle
simmering to become easy to shred. Preparation time: 15 minutes. Cooking
time: 2 to 4 hours.

Quoted message said:

1 can (about 15 oz.) kidney beans 1 lg. green bell pepper, seeded & cut
into thin strips 1 lg. can (7 oz.) diced green chilies 1 lg. onion, finely
chopped 2 tbsp. chili powder 3/4 tsp. each salt & pepper 1 tsp. each
ground cumin & garlic powder 1 lg. tomato, chopped 20 to 24 sm. flour
tortillas
Condiments (suggestions follow)

Place beef in a heavy 4 to 5 quart pan or electric slow cooker. Add kidney
beans and their liquid, bell pepper, chilies and onion. Stir in chili
powder, salt, pepper, cumin, garlic powder and tomato. Cover and simmer,
stirring occasionally, until meat shreds readily (about 2 hours). Or set
slow cooker at low and cook for about 4 hours. If mixture is soupy,
uncover during last part of cooking.

Quoted message said:

To serve, spoon filling down center of each tortilla; add condiments to
taste. Roll or fold to enclose. Makes 10 to 12 servings.
If you want, put them in a 350 oven for 10 minutes for warmth throughout.

Or, as the recipe says - probably for transport:

With wet hands, lightly dampen each tortilla. Stack and wrap in foil; heat
in a 350 degree oven until warm (about 10 minutes).
CONDIMENTS: Serve 2 or more of the following: 2 cups (8 ounces) shredded
cheddar cheese or jack cheese, about 1 cup bottled green chili salsa, 3/4
to 1 cup thinly sliced green onions (including tops), and about 1 cup
fresh cilantro (coriander).

O.k., so the shredded beef is called Machaca. Thanks. Thanks also for the
recipe. I realize that asking about preparation is about like asking for a
recipe for stew or beef stew. Everyone is going to have a different
approach, but I needed at least a starting point.
Janet

Janet B. said:

O.k., so the shredded beef is called Machaca.

I'll remember it by thinking of machete.

--Lia

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like. And, is there one standard way of
preparing it? Or a set mix of spices/herbs? Is there a different
name for the pork as opposed to the beef? The preparation methods
that I have seen and read about call for chunking the meat (pork
shoulder), (what cut of beef?) into pieces about 2 x 3 inches,
cooking briefly in hot lard and then finishing as a stew meat with a
liquid of some kind. Minimally seasoned with garlic and salt. Also,
is there a difference between the meat preparation in New Mexico,
Texas and Mexico itself? Help. I'm getting all tangled up. I'm
pretty sure that I am talking about home-style cooking and not fancy
restaurant main-dish meat preparation. I'm particularly fond of this
kind of meat filling and have no instinctive idea about how to go
about preparing it. I also understand that this kind of meat may be
prepared with chilies to become a stew.
Janet

Use flank steak. Think more fajita than burrito, since my friend from
Mexico never heard of a burrito until he came to the U.S. 🙂

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like. And, is there one standard way of
preparing it? Or a set mix of spices/herbs? Is there a different
name for the pork as opposed to the beef? The preparation methods
that I have seen and read about call for chunking the meat (pork
shoulder), (what cut of beef?) into pieces about 2 x 3 inches,
cooking briefly in hot lard and then finishing as a stew meat with a
liquid of some kind. Minimally seasoned with garlic and salt. Also,
is there a difference between the meat preparation in New Mexico,
Texas and Mexico itself? Help. I'm getting all tangled up. I'm
pretty sure that I am talking about home-style cooking and not fancy
restaurant main-dish meat preparation. I'm particularly fond of this
kind of meat filling and have no instinctive idea about how to go
about preparing it. I also understand that this kind of meat may be
prepared with chilies to become a stew.
Janet

Use flank steak. Think more fajita than burrito, since my friend from
Mexico never heard of a burrito until he came to the U.S. 🙂

Jill

You and some of your friends sure don't get out very much, do you?

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like. And, is there one standard way of
preparing it? Or a set mix of spices/herbs? Is there a different
name for the pork as opposed to the beef? The preparation methods
that I have seen and read about call for chunking the meat (pork
shoulder), (what cut of beef?) into pieces about 2 x 3 inches,
cooking briefly in hot lard and then finishing as a stew meat with a
liquid of some kind. Minimally seasoned with garlic and salt. Also,
is there a difference between the meat preparation in New Mexico,
Texas and Mexico itself? Help. I'm getting all tangled up. I'm
pretty sure that I am talking about home-style cooking and not fancy
restaurant main-dish meat preparation. I'm particularly fond of this
kind of meat filling and have no instinctive idea about how to go
about preparing it. I also understand that this kind of meat may be
prepared with chilies to become a stew.
Janet

Use flank steak. Think more fajita than burrito, since my friend from
Mexico never heard of a burrito until he came to the U.S. 🙂

Jill

When I think of fajita, I don't think of pulled beef, I think of a solid
piece of beef, sliced; perhaps not rare, though. Am I that far off?

I never order fajitas, and never prepared them, so I may be pretty ignorant
on this point.

Dee Dee

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like.

I answered this already but it didn't show up. I'll try again, and
eventually there'll probably be two posts.....

You're looking for "carne asada." Tyler Florence's recipe on FN is
typical.

Quoted message said:

And, is there one standard way of
preparing it? Or a set mix of spices/herbs?

Usually skirt steak or flank steam, marinated with some kind of
chiles, garlic, maybe cumin. Then grilled. (Can be pan fried or
griddled, but grilling is normal and better.)

Quoted message said:

Is there a different name for
the pork as opposed to the beef?

Here you're looking for "carnitas."

Quoted message said:

The preparation methods that I have seen
and read about call for chunking the meat (pork shoulder), (what cut of
beef?) into pieces about 2 x 3 inches, cooking briefly in hot lard and then
finishing as a stew meat with a liquid of some kind. Minimally seasoned
with garlic and salt.

Almost. Usually marinated in citrus and garlic combo and cooked in
lard (traditional) or liquid (lower fat alternative), then finished by
frying or hot roasting to achieve a crispy exterior.

Quoted message said:

Also, is there a difference between the meat
preparation in New Mexico, Texas and Mexico itself? [snip]

Can't help with that. It's all good. -aem

aem said:

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like.

I answered this already but it didn't show up. I'll try again, and
eventually there'll probably be two posts.....

You're looking for "carne asada." Tyler Florence's recipe on FN is
typical.

Nonono, carne asada isn't shredded, it's cubed. Machaca is shredded.

Serene

In article <[email hidden]>,

Janet B. said:

O.k., so the shredded beef is called Machaca. Thanks. Thanks also for the
recipe. I realize that asking about preparation is about like asking for a
recipe for stew or beef stew. Everyone is going to have a different
approach, but I needed at least a starting point.

One problem with Mexican food is that nothing is very consistent. One
reason is that Mexico is a very large country. Machaca was originally
dried beef. I guess it isn't anymore. I would suggest that shredded
beef be called shredded beef. Here's another recipe and an explanation:

http://www.texascooking.com/features/jan2002beefmachaca.htm

Serene said:

aem said:

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like.

Quoted message said:

I answered this already but it didn't show up. I'll try again, and
eventually there'll probably be two posts.....

Quoted message said:

You're looking for "carne asada." Tyler Florence's recipe on FN is
typical.

Nonono, carne asada isn't shredded, it's cubed. Machaca is shredded.

Serene

Machaca is shredded but used much less often in tacos and burritos
than carne asada. Carne asada can be sliced, cubed or shredded,
depending. I'm betting she's looking for the good stuff.... -aem

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

O.k., so the shredded beef is called Machaca. Thanks. Thanks also for
the
recipe. I realize that asking about preparation is about like asking for
a
recipe for stew or beef stew. Everyone is going to have a different
approach, but I needed at least a starting point.

One problem with Mexican food is that nothing is very consistent. One
reason is that Mexico is a very large country. Machaca was originally
dried beef. I guess it isn't anymore. I would suggest that shredded
beef be called shredded beef. Here's another recipe and an explanation:

http://www.texascooking.com/features/jan2002beefmachaca.htm

Yes, I visited that site when Dee Dee specified machaca. I understand what
you're saying about Mexican food and consistency. It's no different than if
you were asked about food from the U.S. We are very large with a lot of
diversity also.
Janet

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
snip>

Quoted message said:

Use flank steak. Think more fajita than burrito, since my friend from
Mexico never heard of a burrito until he came to the U.S. 🙂

Jill

I don't think that is what I am looking for. I think it is one of the pot
roast meats. I was wondering chuck or round to be braised until fork tender
and can be pulled. Thanks
Janet

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like.

I answered this already but it didn't show up. I'll try again, and
eventually there'll probably be two posts.....

You're looking for "carne asada." Tyler Florence's recipe on FN is
typical.

Quoted message said:

And, is there one standard way of
preparing it? Or a set mix of spices/herbs?

Usually skirt steak or flank steam, marinated with some kind of
chiles, garlic, maybe cumin. Then grilled. (Can be pan fried or
griddled, but grilling is normal and better.)

Quoted message said:

Is there a different name for
the pork as opposed to the beef?

Here you're looking for "carnitas."

Quoted message said:

The preparation methods that I have seen
and read about call for chunking the meat (pork shoulder), (what cut of
beef?) into pieces about 2 x 3 inches, cooking briefly in hot lard and
then
finishing as a stew meat with a liquid of some kind. Minimally seasoned
with garlic and salt.

Almost. Usually marinated in citrus and garlic combo and cooked in
lard (traditional) or liquid (lower fat alternative), then finished by
frying or hot roasting to achieve a crispy exterior.

Quoted message said:

Also, is there a difference between the meat
preparation in New Mexico, Texas and Mexico itself? [snip]

Can't help with that. It's all good. -aem

The stuff I'm looking for isn't crispy but is more like pulled pork. It is
sometimes around here referred to as picadillo. I'm in the West, north of
Arizona and New Mexico, if you think that might influence the food. The
restaurants are family run (extended family in order to run a dozen or so )
Anyway, when I read description, asada and picadillo seem to run together
and then there is carnitas. And maybe I'm asking too much in asking for a
precise definition. A recipe for spaghetti in the States would depend on
what part of the country you were in and the cultural/ethnic background of
the cook. Anyway, I am looking for some luscious pulled meat of either beef
or pork, tender and some subtle but very flavorful spices that I just can't
get an handle on.
Janet

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Serene said:

aem said:

On Nov 17, 8:17 am, "Janet B." <[email hidden]> wrote:
> What is the correct name for the shredded meat that is found in tacos,
> burritos, enchiladas and the like.

Quoted message said:

I answered this already but it didn't show up. I'll try again, and
eventually there'll probably be two posts.....

Quoted message said:

You're looking for "carne asada." Tyler Florence's recipe on FN is
typical.

Nonono, carne asada isn't shredded, it's cubed. Machaca is shredded.

Serene

Machaca is shredded but used much less often in tacos and burritos
than carne asada. Carne asada can be sliced, cubed or shredded,
depending. I'm betting she's looking for the good stuff.... -aem

Oh, I am. . .if I can just wade through this stuff. I put an order in with
Santa (daughter) to get me some regional cookbooks from New Mexico. I got
my fingers crossed.
Janet

"Serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

aem said:

Janet B. said:

What is the correct name for the shredded meat that is found in tacos,
burritos, enchiladas and the like.

I answered this already but it didn't show up. I'll try again, and
eventually there'll probably be two posts.....

You're looking for "carne asada." Tyler Florence's recipe on FN is
typical.

Nonono, carne asada isn't shredded, it's cubed. Machaca is shredded.

Serene

Aha, see. . .that's what I mean. Confusion everywhere. ;o}
Janet

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Janet B. said:

O.k., so the shredded beef is called Machaca. Thanks. Thanks also for
the
recipe. I realize that asking about preparation is about like asking
for a
recipe for stew or beef stew. Everyone is going to have a different
approach, but I needed at least a starting point.

One problem with Mexican food is that nothing is very consistent. One
reason is that Mexico is a very large country. Machaca was originally
dried beef. I guess it isn't anymore. I would suggest that shredded
beef be called shredded beef. Here's another recipe and an explanation:

http://www.texascooking.com/features/jan2002beefmachaca.htm

Yes, I visited that site when Dee Dee specified machaca. I understand
what you're saying about Mexican food and consistency. It's no different
than if you were asked about food from the U.S. We are very large with a
lot of diversity also.
Janet

I don't know who contributed the texas cooking site, but I like it -- thanks
a lot!
Dee Dee