MACHACA MEAT
1/2 cup vegetable oil
6 pounds flank steak
4 tablespoons salt
2 tablespoons pepper
2 quarts water
MACHACA CON HUEVOS
1/2 cup vegetable oil
4 pounds brown onion, medium, diced
1 pound green bell peppers, diced
4 ounces jalapeño peppers, chopped
2 pounds tomatoes, chopped
4 pounds Machaca meat
48 California Fresh Eggs
OR
5 pounds 4 ozs. liquid or frozen whole egg product
3 pounds Cheddar cheese, grated
1 bunch cilantro
Flour Tortillas (optional)
Servings: 30
1. MACHACA MEAT: Heat oil in large stock pot. Season beef with salt and pepper. Brown well on both sides. Add water, bring to a boil, reduce heat and simmer covered for two hours, or until tender. Cool slightly, then shred.
2. MACHACA CON HUEVOS: Heat oil in large pan or skillet.
3. Add onions, pepper and tomatoes. Sauté until tender.
4. Add shredded machaca meat and eggs. Stir until eggs are fully cooked.
5. Stir in cheese.
6. Serve as an entrée or with tortillas.
Servings: 30
1/2 cup vegetable oil
6 pounds flank steak
4 tablespoons salt
2 tablespoons pepper
2 quarts water
MACHACA CON HUEVOS
1/2 cup vegetable oil
4 pounds brown onion, medium, diced
1 pound green bell peppers, diced
4 ounces jalapeño peppers, chopped
2 pounds tomatoes, chopped
4 pounds Machaca meat
48 California Fresh Eggs
OR
5 pounds 4 ozs. liquid or frozen whole egg product
3 pounds Cheddar cheese, grated
1 bunch cilantro
Flour Tortillas (optional)
Servings: 30
1. MACHACA MEAT: Heat oil in large stock pot. Season beef with salt and pepper. Brown well on both sides. Add water, bring to a boil, reduce heat and simmer covered for two hours, or until tender. Cool slightly, then shred.
2. MACHACA CON HUEVOS: Heat oil in large pan or skillet.
3. Add onions, pepper and tomatoes. Sauté until tender.
4. Add shredded machaca meat and eggs. Stir until eggs are fully cooked.
5. Stir in cheese.
6. Serve as an entrée or with tortillas.
Servings: 30
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