AUTHENTIC MEXICAN MOLE RECIPE RECIPES
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF) RECIPE - FOOD…
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
Nutrition Facts : Calories 211.7, FatContent 10.5, SaturatedFatContent 3.6, CholesterolContent 74.8, SodiumContent 243.5, CarbohydrateContent 5.4, FiberContent 1.1, SugarContent 2.7, ProteinContent 24.9
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF) RECIPE - FOOD.COM
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
- Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
- Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
- NOTE: Can be served as a main dish or in tacos or other tortilla dishes.
Nutrition Facts : Calories 211.7, FatContent 10.5, SaturatedFatContent 3.6, CholesterolContent 74.8, SodiumContent 243.5, CarbohydrateContent 5.4, FiberContent 1.1, SugarContent 2.7, ProteinContent 24.9
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