Machaca Omelette
Chef Larry's Recipe
POSTED: 9:20 a.m. PDT October 1, 2003
Ingredients
Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers, cook until tender. Add shredded beef, cumin, cilantro, tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil. Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings. Makes 4 Servings Chef Larry's Notes
Beef Machaca can be made with boiled beef bottom or inside round or leftover roasted or grilled beef. Simply boil chunks of beef round in water for 1 1/2 - 2 hours, cool and shred the cooked beef for use in this recipe. The remaining beef stock can be utilized for soups and sauces and maybe frozen for future use. Beef Machaca can also be used as a filling for tacos and burritos. Beef Machaca should juicy but not wet. The juice is usually cooked during the simmering process.
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8 Eggs
1/4 cup Milk
Salt to season
Fresh ground black pepper to season
Cooking oil as needed
2/3 cup Cheddar cheese, shredded
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2 tsp. Olive oil
3/4 lb. Beef, cooked and shredded (see Chef Larry's Notes)
1/2 cup White onion, finely diced
1/2 tsp Garlic, minced
1/4 cup Green bell peppers, diced
1/2 tsp. Jalapeno pepper, seeded, finely diced
1/3 tsp. Ground Cumin
1/4 cup Tomato, diced
1/4 cup Tomato juice
1 tbsp. Cilantro, minced
Salt to season
Fresh ground pepper to season
Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers, cook until tender. Add shredded beef, cumin, cilantro, tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil. Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings. Makes 4 Servings Chef Larry's Notes
Beef Machaca can be made with boiled beef bottom or inside round or leftover roasted or grilled beef. Simply boil chunks of beef round in water for 1 1/2 - 2 hours, cool and shred the cooked beef for use in this recipe. The remaining beef stock can be utilized for soups and sauces and maybe frozen for future use. Beef Machaca can also be used as a filling for tacos and burritos. Beef Machaca should juicy but not wet. The juice is usually cooked during the simmering process.
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