El Charro Machaca Carne Seca Recipes

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.

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.

CARNE MACHACA

Steps:

• In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
• Stir frequently, cooking until the onion is translucent and tender.
• Add tomatoes with their liquid and stir well.
• Cook for 3-5 minutes.
• There won't be much liquid at this point.
• Add beef.
• Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
• When beef has cooled, refrigerate overnight.
• The next day, shred beef pieces, using fingers.
• Skim and fat from cooking juices and return beef to pan.
• Reheat over low heat and serve.