Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Leftover meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.įor the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches.
Taste and season with salt and pepper, if necessary. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. BEEF MACHACHA OMELET slow cooked shredded beef and. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Eating raw or undercooked meat, poultry, fish, shellfish and eggs can increase the risk of foodborne. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours. The brisket is a tough cut of meat, so it is usually slow-cooked in order to break down the connective tissue and make it tender.
#Beef machacha full
It is a cut of meat that is full of connective tissue, which gives it a very distinctive flavor. Sort of a riff on the very popular machaca con huevos, a Mexican beef and egg scramble. However, because we include scrambled eggs in the shredded beef, it was dubbed machaca in my house. However, it involves a delicate process and specific preparation. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. One of the most popular cuts of beef for Mexican food is the brisket. Mexican machaca is actually a dried, marinated beef (much like our beef jerky). Machaca is nothing more than dried shredded meat. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Drain the meat and discard the marinade.įor the brisket: Pour the oil into the bottom of a slow cooker. Seal and refrigerate for at least 8 hours or preferably overnight.Īllow the meat to come to room temperature. While whisking constantly, slowly add the olive oil, Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. One 28-ounce can diced tomatoes with their juiceġ 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heatedġ avocado, peeled, pitted and finely dicedĤ ounces crumbled queso fresco cheese (about 1 cup)įor the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. One 3- to 4-pound beef brisket, trimmed and cut into 3 large piecesġ cup diced red bell pepper (about 1 large)Ģ serrano chiles, stemmed, seeded and minced
#Beef machacha plus
2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauceġ serrano chile, stemmed, seeded, and minced
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