![]() ![]() ![]() Suggested fillings and toppings: machaca, various cheeses, pinto or black beans, sliced avocado, onions, cilantro, guajillo chile salsa and sour cream. It also tastes great with eggs for breakfast or with a rice in homemade burrito bowls for dinner.īut my favorite way to eat this is a “cook your own quesadilla bar.” Set up various fillings for everyone to make their own loaded quesadillas with a grilling station at the end. It makes a wonderful taco filling for homemade flour tortillas. Since we no longer need to dry meat in order to preserve it I’m using boneless rump roast.īack in the day they didn’t cook it in crockpots, but luckily we do! I promise it will be fall-apart tender by the end! Traditionally machaca is made out of dried beef. It’s got some kick from diced tomatoes with green chilies ( Ro-Tel) and a few chipotle peppers.ĭepending on your spice preference, you can control the heat level by adding more or less chipotles to your taste. It’s a tender, flavorful shredded beef that’s easy to make in the slow-cooker. This recipe is authentic Tex-Mex since Texas is where my mom was born. This is part 2 of the Mexican food series I mentioned in my homemade flour tortillas post in honor of my grandma and mom’s birthdays. ![]() This machaca recipe is especially tender and full of flavor! Use this machaca beef in tacos, quesadillas and more! It is also readily available in many groceries and supermarkets in these areas. Tex-Mex shredded machaca beef cooks to perfection in the slow cooker with chipotle and onion. Machaca Spanish: mataka (listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. ![]()
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