EMILIANO'S TUNA MACHACA
Make and share this Emiliano's Tuna Machaca recipe from Food.com.
Provided by Chuck Hughes
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a wok or a nonstick pan. Add the garlic, then add the tuna and cook for 3 to 4 minutes, breaking the pieces as it cooks. Add the onions and poblano chile and continue cooking for 2 minutes. Add the tomatoes and oregano. Season with salt and pepper. Serve warm with tortillas and a squeeze of lime.
- Cook's Note:.
- Chuck uses a disca on the show, but a wok will get the job done too!
Nutrition Facts : Calories 28.8, Fat 0.2, Sodium 5.2, Carbohydrate 6.5, Fiber 1.4, Sugar 3.4, Protein 1.2
CARNE MACHACA
This is a recipe that will knock your socks off! Needs to be refrigerate overnight. It's a good change from bacon or sausage for breakfast or brunch. It is also good served rolled in warmed flour tortillas for lunch or dinner.
Provided by Kaccy G.
Categories Steak
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large, heavy pan with a lid, over medium heat, sauté onions, Ro-tel, red chili flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mixture from sticking.
- Stir frequently, cooking until the onion is translucent and tender.
- Add tomatoes with their liquid and stir well.
- Cook for 3-5 minutes.
- There won't be much liquid at this point.
- Add beef.
- Reduce heat to simmer, cover pot and cook, stirring occasionally, for 1-1/2 hours or until beef is thoroughly tender.
- When beef has cooled, refrigerate overnight.
- The next day, shred beef pieces, using fingers.
- Skim and fat from cooking juices and return beef to pan.
- Reheat over low heat and serve.
CROCK POT CARNE MACHACA
This is something a friend used to make for me and I can't get enough of it. Super easy to make too! This is a mexican meat that can be used in tacos, burritos etc...
Provided by Kristen in Chicago
Categories Roast Beef
Time 8h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Season roast to taste.
- Place seasoned roast in crock pot.
- Pour salsa over roast and cook on high for 4-6 hours or on low for 8-10 hours, until you can shred meat with a fork.
- If you want a crisper meat, you can place the shredded meat on a cookie sheet and bake at 450 degrees for about 15 to 20 minutes, until it gets crispy around the edges.
EMILIANO'S DORADO CON CREMA
Make and share this Emiliano's Dorado Con Crema recipe from Food.com.
Provided by Chuck Hughes
Categories Mexican
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook's Note:.
- Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).
- In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
- In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.
Nutrition Facts : Calories 1.1, Sodium 0.1, Carbohydrate 0.2, Protein 0.1
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