![]() ![]() The machaca dish is generously sized with its Mexican sides, which include refried beans with an almost smoky flavor. How to make Machaca Breakfast Tacos with Rajas - prep & cook time, serving size, nutritional info, ingredients. The resulting shredded beef was the star of my breakfast - a deliciously tender meat that was a new flavor combination for me with scrambled eggs. Nowadays, cooks skip the dehydration part and slow-cook machaca with bell peppers, tomatoes and spices.Īt Molly Brown's, beef knuckles are baked in the oven for several hours with green peppers, onions and tomatoes until the meat pulls apart, longtime employee Anita Primm said of the machaca. Mash garlic with 1/4 teaspoon salt to make a paste. Cover and simmer until meat is very tender, about 1 1/2 hours. I did some research and learned that, traditionally, machaca was a dehydrated beef dish that Mexican cowboys and ranchers made and rehydrated to add to eggs and such. Add water, peppercorns, 1/4 onion and salt to taste. My eye was drawn to the restaurant's machaca and eggs entree, which features shredded beef scrambled with eggs, topped with cheese and served with tortillas, rice and refried beans. That's what I did when my daughter and I ordered a late breakfast on a recent Saturday from the "South of the Border" choices at Molly Brown's Country Cafe in Cuyahoga Falls. ( source) While drying meat is one of the oldest forms of preservation, the ranchers and cowboys of Northern Mexico perfected the art of drying beef with native spices and chili peppers. If you're going to go for a big breakfast, you might as well eat like a cowboy. According to Wikipedia, machaca is a really popular breakfast or bunch item served with eggs and associated with miners in the state of Chihuahua, Mexico.
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