I recommended lightly seasoned as to not overpower the Machaca. As for the seasonings, that will be to your taste. Just be sure to use enough to fully coat the potatoes. Note: Depending on how many potatoes you use the amount of butter and oil will vary. In about 20 or 25 minutes you’ll have a nicely browned fried potato dish you can add to the machaca. Once they start to brown it’s ok to stir. After about 5-10 minutes or so flip them and leave them alone. Too much stirring will not let the potatoes brown. Once mixed, spread the potatoes out in a thin layer and leave them to cook for about 5-10 minutes, no stirring. Just sprinkle over the top and then mix in. Lightly season with salt, pepper, garlic powder, onion powder, cumin and chili powder. Gently pour your dried cooked potatoes to the hot pan and stir or “flip” the potatoes to coat with the butter/oil. The oil will keep the butter from burning. Drain them using a strainer so all of the water is removed (you want them as dry as possible).Īdd some butter and oil together in a large skillet and melt over medium high to high heat. Use them in commercial designs under lifetime, perpetual & worldwide rights. Bring them to a boil and then boil for about 10 minutes, turn off the heat and let stand in the water for about 5 minutes to finish cooking. This machaca recipe has lots of different flavors. Nope, this is the real-deal shredded Mexican beef that fills those Mexican favorites found at real taquerias. Add them to a pan with enough cold water to cover. Beef machaca is the shredded Mexican beef you find filling the most delicious tacos and burritos (and I'm not talking about the filling found in those fast-food Mexican food places). Peel a few potatoes and dice them into about 1/2 inch cubes. I have an idea for the potatoes, this is just off the top of my head but I think this will work with the Machaca. The salsa will go very well with them and I think you’ll like the rice as well □ Great choice! That’s the first one I made too. Happy Cooking and I’ll see you on the other side!ĭon’t forget to subscribe to get the latest news and recipes emailed right to your inbox! I hope you’ll enjoy this Machaca Recipe as well as many more at Davids Free. You’ll find this Machaca Recipe by clicking this link. I want you to know that I’m moving One Stop Cook to a new location called Davids Free. You can also freeze some for a later time for a quick meal. If you’re going to have friends and/or family over you’ll definitely have enough to go around. After the meat reaches perfection I made 3 different San Diego taco shop style recipes out of it. It’s soooo tender and juicy, your gonna love it! Then we kick it up by adding sliced onions and Anaheim chili’s to give even more great flavor and texture. Mexican Roasted Beef Homemade Machaca (Northern Mexican Dried Beef) Recipe Dried like jerky, then pounded into shreds, machaca can be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. This is a great idea for a dinner party, 3 recipes in 1! It starts off with a big batch of shredded beef (4lbs.) simmered slow until it starts to fall apart.
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