1½ cups (175 g/6 oz) shredded cheddar/Monterrey Jack cheese; sour cream; salsa; tomato; lettuce; butter, melted (if you are using the oven) Instructions. In a large frying pan, cook beef over medium heat. When cooked through, drain the juices. Add beans, onion, ½ cup tomato sauce, chili powder, garlic and cumin.
Instructions. Season the beef on all sides with salt and pepper. Heat 2 Tablespoons of oil over high heat in a large pot. Sear the meat on all sides until browned. Remove the meat and transfer to a slow cooker set on low for 6-8 hours, on high for 4-6 hours, add the beef stock, water, and half of the sliced onions, all chile peppers, tomatoes 2018-11-12 Instructions. Heat up the shredded beef in a skillet with a small amount of olive oil until slightly dried; Add all of the vegetable and cook for a few minutes; Add the eggs and scramble everything together; Season with salt and pepper. Serve with flour tortillas, beans, and salsa or as a breakfast burrito.
Jun 28, 2017 - Explore Debbie Bodnar's board "Machaca", followed by 1,056 people on Pinterest. See more ideas about mexican food recipes, beef recipes, recipes.
Directions. In a medium Dutch oven or large sauté pan, heat olive oil over high heat until shimmering. Add onion and chile pepper and cook, stirring occasionally, until onions have started to brown but are not yet translucent, about 5 minutes. Stir in tomatoes and machaca, lower heat to medium, and cover with a lid.
1 (14.5 oz) can Mexican-style diced tomatoes with chiles. 1 1/2 Cup beef broth, or more as needed Juice of 1 lime. 1 Tablespoon chili powder, or to taste. 2 Teaspoon ground cumin. 1 1/2 Teaspoon dried oregano, preferably Mexican. To Taste Salt. To Taste Pepper
AOigot.
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    • machaca authentic mexican shredded beef recipe