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Full Online Book HomeLearning KitchenMexican And Hispanic - Beef - El Charro Cafe's Machaca
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Mexican And Hispanic - Beef -  El Charro Cafe's Machaca Post by :Ralph_Moore Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1473

Click below to download : Mexican And Hispanic - Beef - El Charro Cafe's Machaca (Format : PDF)

Mexican And Hispanic - Beef - El Charro Cafe's Machaca

3 qt. water
4 to 6 lb. roast (eye of round, brisket or chuck)
Juice of 2 limes
3/4 c. pureed garlic, divided
1/3 c. olive oil
1 c. chopped fresh roasted Anaheim chiles
1/2 tsp. salt, to taste
1/2 tsp. pepper, to taste
1/2 large white onion, sliced into rings
2 tomatoes, chopped

In an 8 quart stock pot, bring the water to a boil. Add the meat and 1/4 c. of the pureed garlic and bring back to a boil. Reduce heat to a simmer for about 2 hours or until meat is tender. Remove the meat and set aside until cool enough to handle with the fingers. By hand, shred the meat into 1/2" wide strips going with the grain.

Combine the lime juice with 1/4 c. of the pureed garlic. Spread the shredded meat evenly over a large pre-sprayed cookie sheet and sprinkle evenly with the lime/garlic mixture. Plce into a pre-heated 325 degree oven and roast until brown and as DRY as you like it. Skim and save the broth for possible use later.

NOTE: At this point, you may allow the meat to cool while further prep is done, or you may package and freeze for use later.

CHILE PREPARATION: Pierce the chiles 2 or 3 times with a fork and place them on the rack under the broiler, turning until they turn brown and black evenly. Remove and immediately place into a paper bag to rest for about 20 minutes. When cool enough to handle, gently peel away most of the fragile filmy skin. CAUTION: Wear rubber gloves when handling chiles and DO NOT touc your EYES or NOSE!

In very large, heavy skillet, saute the chiles in the oil with the salt and pepper. Add the onion and tomatoes and saute briefly, adding the remaining garlic just before adding the meat. Heat the meat thoroughly, adjusting the consistency with the leftover broth. If too moist, allow to evaporate while heating in uncovered skillet.

USES: This is the backbone of many fine Mexican meals such as burros, chimichangas, tacos, and taco salads. It's great wrapped up in a large flour tortilla with scrambled eggs, cheese and chiles.
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1 tablespoon olive or vegetable oil 1 medium onion chopped 2 jalapeno peppers, seeded & chopped* 3/4 pound lean ground beef 1 tablespoon chili powder 1 cup salsa 1 10 ounce box frozen peas, carrots,corn thawed 2 refrigerated piecrusts (15 ounce) for 9 inch pie 1/2 cup shredded pepper Jack cheese 1 egg Saute onion in oil in large nonstick skillet over medium heat until soft, 4 to 6 minutes. Add jalapeno peppers and cook 1 minute. Stir in beef and cook, stirring to break into small pieces, until browned. Stir in chili powder; cook 1 minute.

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1 pound lean ground beef 1 small onion -- chopped 1/3 cup 1 can tomato sauce -- 8 oz. 1 package taco seasoning mix -- 1 1/4 oz. 1 can condensed cream of chicken soup -- 10 3/4 oz. 1/2 cup skim milk 12 corn tortillas -- 6" 8 ounces cheddar cheese -- 2 cups shredded Preheat oven to 350° F.In a large skillet, brown the lean ground beef and the chopped onion. Drain off the fat. Stir in the tomato sauce and taco seasoning. Bring the mixture to boiling. Reduce the heat and simmer, uncovered, for 5 minutes. Remove the