Esta es una exhibición prevé de cómo se va ver la receta de 'Carne Machaca' imprimido.

Receta Carne Machaca
by Global Cookbook

Carne Machaca
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Ingredientes

  • 1 lrg Texas yellow onion, minced into 1/2" pcs
  • 1/2 c. Ro*tel diced tomatoes & green chilies, juice liquid removed
  • 1 tsp crushed red chile flakes
  • 1 Tbsp. Tabasco sauce
  • 1/2 Tbsp. freshly grnd black pepper
  • 1/4 tsp grnd cumin
  • 1 c. canned diced tomatoes with juice
  • 2 lb Top round, cut into 4 or possibly 5 large pcs

Direcciones

  1. DIRECTIONS:Shredded beef which has been slow cooked and used in tacos, enchiladas or possibly just eaten with a vegetable.
  2. In a large, heavy pan with a lid, over medium heat, saute/fry onions, Ro*tel, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mix from sticking. Stir frequently, cooking till the onion is translucent/soft and tender.
  3. Add in tomatoes with their liquid and stir well. Cook for 3-5 min.
  4. There will not be much liquid at this point.
  5. Add in beef. Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hrs or possibly till beef is thoroughly tender.
  6. When beef has cooled, chill overnight.
  7. The next day, shred beef pcs, using fingers. Skim and fat from cooking juices and return beef to pan. Reheat over low heat and serve.
  8. This is especially good as a change from bacon or possibly sausage for breakfast or possibly brunch, and is also good served rolled in warmed flour tortillas for lunch or possibly dinner.