Machaca (con Huevos)
3 - 4 pound chuck roast
4 tbs olive oil
1 14 oz can diced tomatoes
2 Bell peppers (sliced)
2 onions (sliced)
3 jalapeno peppers (sliced)
1/2 cup beef or vegetable broth
2 tbs lime juice
2 tsp cumin
2 tsp garlic powder
2 tsp oregano
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp pepper
Salt to taste
In a bowl, mix together all the spices.
Rub the roast evenly on all sides with the spice mixture. Wrap the roast in plastic wrap and refrigerate overnight.
Heat the olive oil in a large skillet over medium-high heat. When hot, sear the roast until evenly browned on all sides.
Place the seared roast in the crockpot. Add the diced tomatoes, broth, onion and bell peppers, jalapenos and top with lime juice.
Cover and cook for 8 hours on low.
Serve immediately. To add eggs, shred the meat and follow the next steps:
Machaca con huevos
2 tablespoons milk
6 oz pulled machaca
1/4 white onion, finely chopped
2 Roma tomatoes, finely chopped
1 serrano chile, finely chopped
In a bowl, beat the eggs and milk. Season with salt and pepper.
Heat up 3 tablespoons of vegetable oil in a nonstick pan on medium-high heat. Saute the machaca along with the onion, tomato and serrano chile for 3-5 minutes, or until onion becomes translucent. Add eggs and let cook. Stir once in a while until the eggs are completely cooked.
Serve with warm corn tortillas.
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