Put julienne strips of steak in bag and shake well until all strips are covered. thick)ġ cups canned tomatoes (or fresh, peeled)ġ/2 cup water (or 1 cup if fresh tomatoes are used)Ĭombine flour, salt and pepper in paper bag. The recipe, as given below, serves eight persons.ġ 1/2 lb. The tangy dish features round steak with green chile sauce. It is one of many recipes she has received from friends during visits to Mexico. MONROVIA-A Mexican main dish known as “Machaca” is the favorite recipe of Mrs. Break in 3 eggs, stir gently and serve while hot.ġ0 December 1959, Los Angeles Times, pg. Cook until almost all of the tomato juice has been cooked away. When meat is brown and onion is tender add well mashed tomatoes. in hot fat fry beef, onion, garlic, spices and vinegar. San Antonio, TX: The Nolan Printing Company A typical recipe goes like this:ġ0 (8-inch) soft taco-size flour tortillas, warmedĢ cups (8-ounces) shredded cheddar or fancy shredded Monterey Jack cheese Machacado con huevo often comes as a “taco” presentation. Chopped tomatoes, onions and jalapeños or serrano chile peppers can be added, or salsa can be cooked into it, to create another version. The basic machacado con huevo is made with eggs and dried beef. Today there is a commercially available Tia Lencha dried beef in most supermarkets in Mexico. This particular dish was made famous by Tía Lencha, a local woman who prepared it and eventually sold it in a restaurant. The early settlers in the area air-cured beef so that it would be preserved. The shredded dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. Its name means “shredded with eggs” in Spanish. Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. The name Machaca is used in the Southern part of Mexico and in the northwestern state of Sonora, and ‘Machacado’ in the North where it originated. It is also served in as a taquito, burrito, torta, or a plate with beans and rice. Machaca or machacado is a Mexican dish of shredded beef (often dried), and sometimes cooked with eggs, onions and chile peppers (with some regional and economic variations). Also fig.ġ972 Los Angeles Times 28 May (Calendar Suppl.) 55/2 A Mexican tardeada is a Sunday fiesta… There are special dishes, such as menudo, machaca, chorizo, carnitas. beef) shredded, pounded to a pulp, and fried with onions, egg, tomatoes, peppers, etc. ]Ī Mexican dish consisting of strips of dried meat (esp. Fry beef in hot fat and add onion, salt, pepper, chili powder, garlic, spices, vinegar. The past participle of machacar is used in carne machacada and also to form a noun machacado both of these occur earlier in English contexts in the same sense as machaca:ġ944 E. a Mozarabic variant of mazo (1220-50), a masculine form of maza mallet (see MACE n.2). Spanish macho large hammer for forging iron (1490), perh. < the same base as French massue (see MASUEL n.) cf. Castilian Spanish use in sense ‘pounder, crusher’) < Spanish machacar to pound, to crush (1605 earlier as machucar (1251)), perh. The names are Mexican, but the dishes are popular in Texas along the border, especially in Brownsville. "Machaca” is Mexican dried meat or “beef jerky.” “Machacado con heuvo” is when the dish is served with eggs.
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