![]() I always use a chunky salsa and skip the salad dressing-it's way less fat than the usual salad dressing. Add dried beef and marinate for four to eight hours, agitating the marinade to soak the beef and moving the. Just top some fresh greens with the machaca meat and garnish with a little grated cheese and a touch of sour cream. Combine ingredients for the marinade in a large plastic container and shake to mix. The best way to describe them is the beef is like Chicago Italian Beef but with Mexican spices and of course in a tortilla, not a crusty roll. The machaca meat also makes a great taco salad. Just roll it up in a fresh flour tortilla and top with enchilada sauce, guacamole or any of your favorite southwest garnishes. The potatoes are very traditional with machaca and are a great way to stretch that last portion of meat. Then, I added the last of the machaca meat and "stir-fried" it with the potato mixture until it was warm. Add tomatoes, beef stock, garlic, chipotles, adobo sauce and onion. The key is to cook the machaca taco meat with very mild spices so that you can change the flavors and make several different meals out of the same batch.įirst up, Machaca Tacos with loads of fresh greens, fresh salsa and just a touch of sour cream on warm, soft, corn tortillas.Ī day or two later, I took about half of the leftovers and mixed it with my favorite BBQ sauce and made BBQ sandwiches with a fast and easy cabbage, jalepeno slaw.įor the last meal, I sauted some diced pre-baked potatoes with sliced onions and poblano chile (you can use a green pepper if you wish). Season beef with cumin, oregano, salt and pepper. Now, I'm not usually a leftover fan but, with a little planning, your family will never know that this machaca taco meat is a leftover at all. How To Make machacha 1 In a Large stock pot Saulte down onions bell pepper,garlic, jalapeno with a little olive oil. ![]() Talk about a fast and easy way to make real homecooked food for your family in only minutes a day. ![]() One way to avoid getting stuck in the fast food lines or the take out pizza rut is to cook up a big batch of Mom's machaca taco meat and use it for several different meals. I'm sure you have one or two of those weeks coming up, as well. This is my go to recipe when I know I've got a crazy week ahead-like work, meetings, deadlines AND shopping, decorating, baking. That's where my mom's Machaca Taco Recipe comes in handy. I'm not one to jump into the crowds for "Black Friday Madness" or battle it out for reindeer sweaters so, I've got a lot of catching up to do. Cover the pan with foil and refrigerate overnight. Lay the brisket (coated side down) in a 9-by-13-inch pan and pat the remainder of the mixture onto the other side of the brisket. Pat ½ of the mixture onto one side of the brisket. Whew! The Thanksgiving dishes are finally done, the company is gone and I've got my "shopping" shoes on. In a medium-sized bowl, combine the ground coffee, 3 tablespoons of the salt, and chili powder. Garnish the tacos with fresh and healthy salsas for and easy dinner. Just throw the ingredients for the macacha beef into your slow cooker and forget about it. This Machaca Beef Tacos Recipe is for a busy, weeknight meal.
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