Machaca Con Huevo Recipes

MACHACA CON HUEVO RECIPE

Steps:

• Chop tomatoes and onion. Then finely chop garlic, Serrano chili and cilantro.
• Heat pan to medium and pour in cooking oil.
• Add shredded beef to the pan and quickly stir. Be careful as oil may splatter.
• Stir machaca constantly for three minutes, making sure beef doesn't stick to the pan.
• Add onions to the pan and stir to combine.
• Add garlic. Cook for one minute, stirring constantly.
• Add tomatoes and Serrano chile. Cook for one minute, stirring frequently.
• Crack four eggs into a bowl and add salt and pepper to taste. Note that beef may already be salty, so taste the beef before adding salt.
• Sprinkle cilantro on top of eggs and beat with a fork or whisk until well combined.
• Pour eggs into the pan with machaca mixture. Increase heat and cook for two minutes, stirring constantly.

BEEF MACHACA RECIPE

Steps:

• For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
• Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
• In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
• When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saute for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
• Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
• Finish by stirring in the vinegar.

MACHACA CON HUEVOS

Steps:

• Heat oil in a large skillet.
• Add onion and jalapeno to a skillet.
• Cook for 1 minute.
• Add the tomato.
• Cook for 3 minutes.
• Add the machaca and garlic.
• Cook for 5 minutes.
• In a separate bowl, whisk the eggs.
• Add the eggs and salt to the skillet.
• Cook for 2 minutes, or until eggs are fully cooked.
• Top with cilantro.

DRY MEAT WITH EGGS

Steps:

• Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
• Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
• Now the tomatoes have released their juice.
• Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
• Well, some people like to eat this dish very saucy.
• Serve with and A spicy sauce will be a good addition in case you didn't add the serrano peppers.

BIG BEN'S BEEF MACHACA

Steps:

• Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
• Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
• Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

MACHACA CON HUEVO (SHREDDED BEEF WITH EGG)

Steps:

• In a slow cooker place boneless chuck beef with 1 teaspoon salt and 1/2 teaspoon black pepper.
• Cook for 6-8 hrs on low until beef shreds easliy.
• Once cooked shred beef and place aside.
• In a big pan saute diced jalapeno, diced bell pepper, diced onion and diced roma tomato. Saute for 3-5 mins until slightly translucent.
• Add 1 cup of water, ground cumin, garlic powder and salt.
• Bring to a simmer then add your shredded beef, simmer until beef is heated thru.
• Add your scrambled eggs and mix until eggs are fully cooked.

AUTHENTIC MACHACA CON HUEVOS

Steps:

• In a small bowl, add the 5 eggs and season with salt & pepper to taste. Scramble with a fork and set aside
• In a large skillet, heat two tablespoons of oil over medium heat. Add the onions and chile verde. Cook for 3 minutes or until soft.
• Add the tomatoes and cook and cook for two more minutes. Then add the machaca and mix to combine well.
• Add the scrambled eggs and cook until eggs are no longer runny.
• Serve warm with tortillas and beans