![]() ![]() When eggs are almost done, remove pan from heat and fold in the tomato and machaca mixture. Just break it out when you need and it put it back. Machaca is 100 shelf-stable and will stay fresh for up to one year in your pantry. No need to fuss with cook times and temperatures, proper handing and storage, or spoiled product. In the same pan, scramble the eggs, constantly stirring and scraping with a wooden spoon until almost done, about 30 seconds. One of the best things about People’s Choice Machaca is the ease of use. Add the tomatoes and seasonings and continue to cook for another minute. Miss Shirley’s is a renowned, family-friendly favorite, featured on Food Network’s Diners, Drive-Ins & Dives. Sprinkle cheese over Machaca mixture and let melt. Once heated through, break eggs over meat mixture and scramble together until done. Add in meat and tomatoes and mix with the onions. Add in the machaca and continue to heat for about 1 minute. directions Melt butter in a large skillet, and saute onions for 5 minutes. Saute the onions and chile for about 30 seconds. Heat oil over medium-high heat in a skillet. ![]() Serve with refried beans topped with a grilled jalapeño, and sliced tomatoes and avocado, with cotija cheese.ġ small jalapeño or serrano chile, seeds and ribs removed and finely diced You can find machaca and cotija cheese at Latino markets or in the Latino section of supermarkets. ![]() It is reconstituted when cooked and adds a wonderful flavor to this machaca con huevos (beef with eggs) breakfast. Machaca, not unlike beef jerky, is beef (or sometimes pork) that has been marinated, cooked, shredded and then dried. This hearty Mexican breakfast scramble is made with machaca, eggs, tomatoes, and a kick of spicy chile. 2 eggs mix with shredded beef, chopped tomatoes, onions, and jalapeno peppers. ![]()
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