Monkey Meat Recipe
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Monkey Meat

By: Joyce A.  
"A wonderful recipe for shredded beef with a Mexican flair. Remove seeds from chiles and peppers if less heat is desired. Serve this meat with tortillas, guacamole, sour cream, salsa, etc. If fresh tomatoes are not in season, a 14.5 ounce can of diced tomatoes may be substituted."

Rating: This weblink has been rated 14 times with an average star rating of 4.7 Read Reviews (11)

Rate/Review | 367 people have saved this

What to Drink?

Wine Zinfandel
Cocktail Mangorita
Prep Time:
30 Min
Cook Time:
3 Hrs 30 Min
Ready In:
4 Hrs

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 4 pounds tri tip roast
  • 3 teaspoons salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 3 tablespoons chili powder, divided
  • 3 tablespoons ground cumin, divided
  • 1/3 cup olive oil, divided
  • 2 large onions, chopped
  • 4 cloves garlic, chopped
  • 2 Anaheim chile peppers, chopped
  • 1 poblano chile pepper, chopped
  • 2 jalapeno chile peppers, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 4 roma (plum) tomatoes, chopped
  • 1 whole dried red chile pepper, seeded and chopped
  • 1 (14 ounce) can beef broth

Directions

  1. Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
  2. Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
  3. Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes.
  4. Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 425 | Total Fat: 24.1g | Cholesterol: 124mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2004 by Joyce A. 
When I first made up this recipe and served it, my son called it monkey meat because it was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2005 by DarkerSolace 
Well, while the preparation for this recipe is indeed very labor intensive (so much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2007 by Lori S. 
I was looking for a recipe to use up about 1lb of tri-tip that I had left over from a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2005 by downtownhb 
Takes a little prep, but well worth it. The final result is wonderful! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by RACHELCLOPEZ 
I really, really liked this recipe. It is a lot of prep work, but well worth it. After... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2006 by Pamela T. 
I have been looking to years for machaca meat and here it is. My entire family raves about it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2006 by PamperedChefKay Supporting Member (Click to learn more about Supporting Membership)
I made this for my church "dinner for 8" and it was wonderful. I was a little worried since... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by Alli Supporting Member (Click to learn more about Supporting Membership)
great for tacos even better as machaca with an egg scrambled in!!! I wouldn't change a thing! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2009 by Liz 
A funny name for such a yummy dinner! You can cut down the prep time by using a large... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by JULIE373 
This is cooking on my stove as I type this. I have made this recipe about 5 times now and I... MORE

 
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