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Monkey Meat

SUBMITTED 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."

RECIPE RATING:

Read Reviews (8)

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PREP TIME	30 Min
COOK TIME	3 Hrs 30 Min
READY IN	4 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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.
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.
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.

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REVIEWS

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

Reviewed on Apr. 11, 2005 by DarkerSolace

Well, while the preparation for this recipe is indeed very labor intensive (so much... MORE

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

Reviewed on Oct. 22, 2005 by downtownhb

Takes a little prep, but well worth it. The final result is wonderful! MORE

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

Reviewed on Feb. 7, 2006 by PamperedChefKay

I made this for my church "dinner for 8" and it was wonderful. I was a little worried since... MORE

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

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