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Shredded Beef Filling – Machaca recipe

Shredded Beef Filling.

This recipe takes the work out of makingmachaca, which is a name for a savory dish made from dried beefwhich has been pounded to fine strands before being cooked insavory broth. Try adding some of this recipe the next time youmake scrambled eggs; that’s real machaca!

Recipe: Shredded Beef Filling- Machaca

2 quarts water
3 pounds boneless beef shoulder or chuck roast
1 small onion, peeled and quartered
2 tablespoons vegetable oil
1 small onion, peeled and chopped
1/2 cup chopped red or green bell pepper
1 cup ORTEGA Salsa – Homestyle Recipe
1/4 cup chopped fresh cilantro
1 tablespoon ORTEGA® Diced Jalapeños

  • Combine water, beef and quartered onionin large stockpot. Bring to a boil. Reduce heat to medium-low;cook, covered, for 1 1/2 to 2 hours or until meat is very tender.Remove beef. Strain broth; reserve 1 cup for meat filling (remainingbroth may be refrigerated or frozen for future use). Shred beef.
  • Heat vegetable oil in large skillet overmedium-high heat. Add chopped onion and bell pepper; cook, stirringoccasionally, for 2 to 3 minutes or until vegetables are tender.Add shredded meat, reserved broth, picante sauce, cilantro andjalapeños. Cook, stirring occasionally, for 4 to 5 minutesor until heated through.
  • Use filling in burritos, tacos, tamalesor tostadas.

    Makes 5 cups.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    How To Make Machaca Torta

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