A weekend of Summer fun leads to another great recipe

The Miller clan just finished up another busy but phenomenal weekend.  We went to Chippewa Lake for a little camping at the cabins, a mean game of volleyball (which my team won!), a little r&r, and to enjoy a very dear friend's wedding (which, Jon & Tiffany, it was beautiful and thank you for having us share your day with you). 

During this weekend a different group of family members cooks dinner for the group.  The whole week before Rob and I were just throwing ideas around not really sure what we (meaning I) felt like cooking or eating.  Then we watched a Diners, Drive Ins, and Dives with Guy Fieri.  Rob saw a recipe that he loved when he lived in Arizona and asked if I thought I could make it....could I make up, duh, did he know who he was talking to???  Of course I could make it and I did and it was excellent. So, I thought I would share the recipe because we all know there is nothing better than good food, good family & friends, good fun, and fond memories.  :)

This recipe is called Machaca.  A Mexican burrito.  It has a bit of a longer cooking process but it is absolutely delicious.

for the marinade:

1 tbsp soy sauce + 1 tbsp Worcestershire sauce
2 tbsp water
4 tbsp lime juice
3 cloves of garlic minced
1 Serrano chili, stemmed, seeded and minced
1 red chili pepper, stemmed and minced
salt
freshly ground black pepper
1/2 c. olive oil

2 - 3 lbs. of beef brisket

For the cooking process:

1/2 c. vegetable oil
1 lg. onion diced
3 garlic cloves,  minced
2 Serrano chilis, stemmed,seeded, and minced
2 red chili peppers, stemmed and minced
1 c. beef broth
1 can of diced tomatoes
1/2 tsp. dried oregano
1/2 tsp. cumin
salt and pepper to taste

To serve:

Tortillas
Lime wedges
Various taco toppings of your choice  (we chose tomato, lettuce, sour cream, onions, etc)

Marinade:  Combine sauces, water, lime juice, garlic, chilis, salt and pepper to taste in a medium sized bowl.  Slowly add olive oil, whisking constantly.  Add beef to the marinade and coat well.  Transfer beef and marinade to a freezer bag.  Seal and let marinade in the refrigerator for at least 8 hours. 

After the 8 or so hours, bring to room temperature (at least 30 minutes).

In a large heavy pot, heat vegetable oil over medium heat.  Sear meat on all sides (about 4 minutes per side), then transfer meat to a platter to rest.  Add onions, garlic, and chilis to the hot pan.  Saute for about 5 minutes or until onions are opaque.  Add beef broth, tomatoes, oregano,cumin,  salt and pepper (to taste).  Mix well and return meat to the pan.  Bring to a boil, reduce heat, cover and let simmer slowly for about 2 hours.

Transfer meat to a utility board and let rest for 15 minutes.  Cook the onion mixture until most of the liquid evaporates to use as a side.  On the board, use 2 forks to pull the meat apart.  Serve with tortillas, lime wedges, and your favorite toppings.

I didn't happen to get a photo of this one but I hope you enjoy it!  I hope you have a wonderful day, love with all your heart, live your life to the fullest, be positive (with yourself and others), and make sure to smile at someone you do not know....they may need it!