Machaca

Machaca

Time: 8 hrs 30 mins

Ingredients

  • 3 -4 lbs chuck roast
  • 1 large onion
  • 1 green bell pepper
  • 3 garlic cloves, chopped
  • salt and pepper
  • 4 ounces green chilies
  • 1/2 cup diced tomato
  • 6 -8 large eggs, beaten
  • 8 ounces el pato spicy tomato sauce

Directions

  • 1 In crockpot, cook roast on low heat 8-10 hours.
  • 2 Remove from pot and shred beef.
  • 3 In skillet, saute diced onion and green bell pepper until lightly browned.
  • 4 Add garlic and saute with onion for an additional minute or so.
  • 5 Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
  • 6 Add salt and pepper to taste.
  • 7 Add green chilis and tomatoes.
  • 8 Cook until well heated.
  • 9 Break eggs into a bowl and scramble.
  • 10 Add to meat mixture and cook until eggs are done and scrambled throughout.
  • 11 Add enough El Pato tomato sauce to moisten but not drench.
  • 12 When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
  • 13 NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.
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