Machaca filling for tortillas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chuck roast; cut into 2' cubes |
| ½ | Onion; chopped | |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Oil |
| 3 | Tomatoes; chopped | |
| 2 | Canned or roasted Jalapeno chiles; chopped | |
| Salt; to taste | ||
| 3 | Eggs; beaten | |
Directions
Date: Fri, 8 Mar 1996 21:26:33 +0000 From: "Diana Rattray" <diana@...> Recipe By: Tortilla International ISBN#1-56426-803-9 Place meat in a pot and cover with cold water. Bring to a boil, cover, and simmer until tender, 1-1½ hours. Allow the meat to cool in its own broth until easy to handle. Shred the meat by using your fingers, two forks, or a food processor using the plastic blade. (Place a few pieces at a time into the container and process briefly.) Avoid shredding the meat too fine.
Saute onion and garlic in the oil until the onion is soft. Add tomatoes and chiles and cook until the tomatoes are soft. Mix in the meat, check the seasoning, and , and add salt to taste.
Lower the heat and add the beaten eggs. Stir to break up the eggs; cook until the eggs are set. Makes about 4 cups.
CHILE-HEADS DIGEST V2 #263
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .