![]() ![]() It’s not exactly Machaca, but it’s close enough, filling and tasty. I thought to myself, why not try to mimic the flavor of machaca and add some potatoes to it for a good breakfast.Īs I was making this, I wasn’t sure it was going to succeed, so I didn’t bother taking and Mise En Place pictures, just a picture at the very end when serving it. What I really wanted was Machaca, but all I had was ground beef. ![]() But, I wanted something more substantial, and I didn’t feel like having bacon. This morning, I wanted something filling for breakfast. Next time you see a Mexican food truck, ask if they have Machaca and try it. It’s kind of like a very well seasoned stew, often served with eggs. I fell in love – with the dish – not him! If you have never heard of Machaca, it is traditionally dried meat, either beef or pork, that has been rehydrated and used in local dishes in Northern Mexico and the Southwestern United States. Many, many moons ago, my friend, Chef John Farion introduced me to Machaca and Eggs. "Estudio y Mejora del Proceso de Secado de Carne de Bovino para Carne Seca y Machaca" (PDF). The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Donde si se nota una diferencia importante es en la proporción de consumo en niveles socioeconómicos los niveles bajos han consumido en menores ocasiones alimentos como chilorio, machaca y cochinita pibil, lo que elimina la creencia que son alimentos populares, sobre todo fuera de sus regiones de origen. "Consumo de Platillos Tipicos: Encuesta Nacional de Viviendas" (PDF) (in Spanish). Instituto Tecnologico y Estudios Superiores de Monterrey (ITESM). "La Comida Mexicana en Tucson" (in Spanish). "Delicious discoveries in Mexican cuisine".
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