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Ingredient - Beef
This recipe originally contained beef suet, but that ingredient was omitted after LBJ's severe heart attack when he was Senate Majority Leader. Remember to skim the fat off the chili. She wrote: "So many requests came in for the recipe that it was easier to give the recipe a name, have it printed on a card and make it available. It has been almost as popular as the government pamphlet on the care and feeding of children."
Serve this steak with couscous.
Common throughout the Southwest in home cooking but not so common in restaurants (who knows why?), this savory shredded meat burrito is a meal in itself. The word machaca is derived from the Spanish machacar, to pound, an apt description of the appearance of the meat. This recipe is from our late friend, Barbara Graham.
This recipe can be stuffed in enchilads, tacos, sopalillas.
The word "machaca" derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. The shredded meat is often used as a filling for burritos or chimichangas and is sometimes dried.
Take a meatloaf recipe from the Midwest, transfer it to New Mexico, add some green chile (El Pinto brand bottled, flame-roasted works great), and bingo, a spiced-up old standard made even more delicious. Serve with baked potatoes, vegetable, salad. It makes great sandwiches the next day.

This recipe appears in the Burn! Blog article ManBQue: Shut the F%ck Up and Grill, courtesy of ManBQue.com. Serve filled with Homemade Bacon Vodka, recipe here.

This particular specialty can be smoked or smoke-grilled and it typifies the Memphis approach to cooking ribs–a double whammy of spices and sauce. As usual, watch for burning as the finishing sauce has a bit of sugar in the tomato. Why not serve these delicious ribs with traditional potato salad, cole slaw, and pickled peppers? Remember that the meat on smoked ribs looks pink, but that’s a chemical reaction with the smoke, and the ribs are really done. Really. It is difficult to take the temperature of the ribs because of the bones, so some instinctive cooking is required here.
Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won't miss any of the flavor.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.

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