Best 2 Carne Machaca Recipes
**Carne machaca**, a traditional dish from northern Mexico, is a seasoned, dried meat that can be used in a variety of dishes. The meat is typically flank steak or round steak that has been cut into thin strips, marinated in a mixture of spices and herbs, then dried in the sun or in a dehydrator. Once the meat is dry, it can be stored for months and used as needed. Carne machaca is often used in tacos, burritos, and other Mexican dishes. This versatile ingredient can also be used in soups, stews, and even salads.
This article provides three different recipes for carne machaca: a traditional recipe, a recipe for carne machaca en salsa roja (in red sauce), and a recipe for carne machaca con papas (with potatoes). The traditional recipe is a good starting point for those who are new to making carne machaca. The carne machaca en salsa roja recipe is a flavorful and colorful dish that is perfect for a special occasion. The carne machaca con papas recipe is a hearty and comforting dish that is perfect for a weeknight meal. No matter which recipe you choose, you are sure to enjoy this delicious and versatile Mexican dish.
CROCK POT CARNE MACHACA
This is something a friend used to make for me and I can't get enough of it. Super easy to make too! This is a mexican meat that can be used in tacos, burritos etc...
Provided by Kristen in Chicago
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Season roast to taste.
- Place seasoned roast in crock pot.
- Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
- If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.
CARNE MACHACA
This is a recipe that will knock your socks off! Needs to be refrigerate overnight. It's a good change from bacon or sausage for breakfast or brunch. It is also good served rolled in warmed flour tortillas for lunch or dinner.
Provided by Kaccy G.
Categories Steak
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Tips:
- Choose high-quality beef: Use flank steak, skirt steak, or chuck roast for the best results. These cuts are flavorful and have a good amount of marbling.
- Slice the beef against the grain: This will help the meat to be more tender when it's cooked.
- Marinate the beef for at least 30 minutes: This will help to tenderize the meat and add flavor.
- Cook the beef over high heat: This will help to sear the meat and lock in the juices.
- Don't overcook the beef: Carne machaca is best when it's cooked to medium-rare or medium.
- Serve carne machaca with your favorite sides: Some popular options include rice, beans, tortillas, and salsa.
Conclusion:
Carne machaca is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover beef, and it's also a good source of protein and iron. With a little planning and effort, you can easily make carne machaca at home. So next time you're looking for a new and exciting dish to try, give carne machaca a try. You won't be disappointed!
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