![]() Serve the machaca with the potato tortillas Possible additional ingredients for guests to put on their burrito are: salsa, shredded lettuce, sliced avocado. In a skillet, with a small amount of cooking oil, sauté the onions and bell peppers, and if desired, also the jalapeno.Īdd the shredded brisket and continue to sauté until all liquid has evaporated.Īdd the eggs to the brisket mixture and continue cooking until the eggs are scrambled. Our juicy and tender machaca beef combined with a spicy, light and tasty green tomatillo sauce. When the bottom of the tortilla is brown, turn over and brown the second side. ![]() Spray a non-stick 10 inch skillet, (on medium high heat) and then add ¼ cup of the potato mixture, spreading it over the surface of the pan quickly The texture should be that of a pancake batter. ![]() Process until the mixture is chopped, but not so fine as to be pureed. Return the potatoes to the food processor with the normal steel blade. Rinse the shredded potatoes under cold water and then squeeze out the potatoes until they are as dry as possible In the food processor, using the shredding disk, shred the potatoes. Machaca Recipe Ingredients:ġ/3-cup soymilk (I prefer the Silk brand, which is labeled Kosher, and is non-dairy)Ģ cups of left over beef brisket or pot roast, rinsed of its gravy and shreddedġ medium bell pepper, seeded and cut into thin stripsġ large can of whole, peeled tomatoes, drained and cut into quartersġ-½ teaspoons of finely minced jalapeno (optional) Ingredients: White Flour Tortilla, Refried Beans. However, by folding the machaca recipe ingredients in this “Passover tortilla,” is acceptable for the holiday of Passover. Our Chipotle Beef Machaca Burrito now served in burrito version. For those who are not concerned about traditional Jewish dietary restrictions, regular flour tortillas may be used. The flavor may be less intense than the authentic Mexican version, but the texture will be much more tender. However, I recommend left-over brisket or pot roast, which then can be sautéed with the other ingredients. Tastier than beef jerky, the meat was first marinated, then cooked, shredded and dried. The cattlemen of the north made meat easy to carry on the trail by drying it. In Mexico, machaca is made from sun-dried meat. Machaca is a flavorful combination of shredded beef, eggs, onions, tomatoes and peppers. A delicious machaca recipe for tacos, burritos or scrambled with eggs.
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