Machacado de hueva
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Machacado de hueva
  Eggs    Beef  
Last updated 6/12/2012 12:57:26 AM. Recipe ID 19976. Report a problem with this recipe.
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      Title: Machacado de hueva
 Categories: Mexico, Eggs, Beef
      Yield: 1 Servings
      1 sm Tomato
    1/2 md Onion
      2    Machaca
    3/4    Machaca
      2 ea Eggs
  :          chilies serranos
  :          peanut or safflower oil
  :          shredded beef jerky (carne
  :          -machacado)
  Chop the unpeeled tomato, onion and whole chilies finely. Heat the
  oil and fry the chopped ingredients for about 5 minutes. Add the beef
  and fry the mixture for a few minutes more. Break the eggs into the
  mixture and stir them until they are set. Makes 1 serving or enough
  filling for 6 burritos. NOTE:  The beef is quite salty so you will
  probably not need to add more salt.  In the southwest there may be a
  really good beef jerky available. The dried, potted beef available in
  supermarkets is overwhelmingly salty. If you care to make your own,
  thinly slice a rump of beef, sprinkle it lightly with lime juice and
  salt, leave it to season overnight, then hang it out to dry in a cool
  airy place. "Before the days of refrigeration, practically the only
  way of preserving beef in the arid cattle states of north and
  northwest Mexico was to make beef jerky. The meat is cut into thin
  slices, sprinkled with lime juice and salt, and then hung in the sun
  to dry.  It is then pounded into shreds and becomes Carne Machacado -
  from the Spanish verb machacar, to pound." [The Cuisines of Mexico;
  Diana Kennedy; ISBN 0-06-091561-7] Posted by Fred Peters. Courtesy of
  Shareware RECIPE CLIPPER 1.1

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Recipe ID 19976 (Apr 03, 2005)

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