We were first exposed Machaca as a breakfast dish served with eggs in Sayulita, Mexico. Upon the first taste, we instantly agreed that venison shanks needed a date with the Machaca cooking method. The end result? Deep, rich flavor and excellent whether served on a plate by itself, on tortillas or with eggs
2 deer shanks, cut in pieces to fit pot if necessary (other stew meat such as neck or shoulder can be substituted).
4 pieces of bacon
1 can El Pato tomato sauce
8 small tomatoes, or 4 large halved or quartered
7 garlic cloves minced
1 cup water
½ white onion
4 cups chicken stock
2 dried ghost chilis, or other dried chilis
¼ cup ancho chili powder
¼ cup dried oregano
¼ cup worchestershire
¼ cup soy sauce
red and green salsas
warm corn tortillas
chopped white onion
Dice bacon and saute on medium heat in a large heavy pot with a lid for five minutes. Leaving the fat in the pan, remove the bacon and add seasoned deer shanks one at a time to the pot until all sides are browned, setting aside when each is browned. After the meat is browned add chopped onion and garlic to the pan and sautee for 5 minutes. Add the reserved bacon and all other ingredients to the pot. Finally, add the deer shanks to the pot making sure that most of the meat is covered by liquid. Bring the liquid to a simmer, cover with the lid and reduce heat to low.
After 3-4 hours later, the meat can easily be removed from the bone to another dish to be squeezed with limes and shredded for tacos. Use the hot liquid from the pot to warm the meat as needed.
Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas. A very popular breakfast or brunch dish is machaca with eggs.