Machucado Pounded Beef Recipes
BEEF MECHADO RECIPE
Provided by Panlasang Pinoy Recipes
Number Of Ingredients 12
Steps:
- Cut beef chunks and insert pork strip at the middle.
- Combine beef, tomato sauce, soy sauce, laurel, and beef stock then bring to a boil and let it simmer.
- Add vinegar and let it boil for a minute or two
- Add potatoes, onions, carrot, and bell pepper.
- Let it simmer until potatoes and carrots are cooked.
MEXICAN BEEF SUPREME
My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
Provided by Melissa
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
- While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 8.6 g, Cholesterol 99.8 mg, Fat 27.9 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 10.2 g, Sodium 237.8 mg, Sugar 3.4 g
MACHACA BEEF DIP SANDWICHES
The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! -Karol Chandler-Ezell, Nacogdoches, Texas
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place roast in a 3- to 4-qt. slow cooker; top with onion. Combine the broth, water, chipotle peppers, adobo sauce, gravy mix, Creole seasoning, chili powder and cumin; pour over meat. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred beef with 2 forks and return to slow cooker; heat through. Using a slotted spoon, place meat on rolls. Serve with guacamole or salsa if desired and the cooking juices. Freeze option: Freeze individual portions of cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Serve on rolls, with guacamole and salsa if desired.
Nutrition Facts : Calories 476 calories, Fat 18g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 1288mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.
BIG BEN'S BEEF MACHACA
This hearty and delicious Mexican slow cooker recipe is so versatile and a hit at my husband's fire station. Shred the meat and create anything from tacos to taquitos, or enjoy it all on it's own!
Provided by FireGuysWife
Categories World Cuisine Recipes Latin American Mexican
Time 8h10m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 8.7 g, Cholesterol 103.3 mg, Fat 39.4 g, Fiber 1.9 g, Protein 27.7 g, SaturatedFat 12.1 g, Sodium 426 mg, Sugar 3.5 g
MACHUCADO - POUNDED BEEF
This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Shred and pound dried beef.
- Fry in hot oil with onion, garlic, paprika and vinegar.
- Brown meat and cook onions until tender.
- Add tomatoes and cook until nearly dry.
- Add eggs and cook until creamy.
Nutrition Facts : Calories 281.7, Fat 17.6, SaturatedFat 3.3, Cholesterol 165.5, Sodium 2147.4, Carbohydrate 4.3, Fiber 0.4, Sugar 3, Protein 27
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