Remove beef pieces from marinade, dry with paper towels.Heat a small amount of olive oil or vegetable oil in a Dutch oven over medium heat on the stove.Combine marinade ingredients, add meat and marinate overnight.Trim larger portions of fat off and discard. We had it for dinner on Christmas Eve as a sort of tribute to our Christmases in Phoenix. The following recipe is my own tweaked version of Big Dave's Beef Machaca and, despite the name, it comes astoundingly close to Carolina's machaca. The ridiculousness of the whole thing didn't strike me until later and although I know moving can be a stressful time, I maintain that the machaca burro is a special food, if not a tear-worthy one. "I just really wanted one last machaca burro." "I didn't make it," I told Martin over the phone, my eyes beginning to water. I finally gave up and slunk out to the car, defeated.
"Sorry, the registers are already closed," he said patiently. "Please!" I begged "I'm moving and I have to have one last machaca burro!" "It's 7:31," he said, nodding towards the restaurants's clock. "Sorry, Mam, we're closed," said the man behind the register. "Two machaca burros, please!" I said panting. It was 7:29 when I finally parked so I tried the door. Then, just before 7:30, I got stuck at the stoplight directly in front of Carolina's. Although the drive there is a bit of a blur, I know I pulled some Andretti-like moves in my little white Versa while Martin followed distantly in the cumbersome moving truck. Unfortunately, time was tight and I knew that if I was going to score a couple of machaca burros, it was going to be right before closing time and I was going to have to race for them. It is the perfect farewell Phoenix meal and my stomach was screaming for it by the time we locked up the apartment and closed the roller door on the U-Haul. Tightly wrapped in a soft, handmade tortilla and served with Carolina's addictive salsa, the machaca burro (or burrito to the rest of you) is not to be missed. If there are onions or peppers still in the meat, they're so cooked down I haven't noticed them, unlike at some other t aquerias, where they constitute half the filling. The machaca at Carolina's is hot, wet and a little bit spicy. Oh, and having lived in Phoenix for the last seven years, I've eaten a lot! Carolinas is a divey little Mexican restaurant in south Phoenix that serves up the best damn machaca this gringa has ever eaten. While disappointed with our sluggish departure, there was a silver lining to that cloud: If we rushed, we could enjoy one last meal at Carolina's on our way out of town. The day had been a long one, filled with packing, cleaning and preparing for the 1300 mile haul to Portland. Has any food ever brought tears to your eyes? Not the kind of stinging, onion-induced variety but real, honest-to-goodness tears? Me neither.until the night I left Phoenix.
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