Mexican > Tacos

Machaca Tacos Recipe

Ingredients with Measurements:
- 1 lb. beef jerky, shredded
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 tomatoes, chopped
- 2 jalapeño peppers, seeded and chopped
- 1 tbsp. vegetable oil
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- Optional toppings: chopped cilantro, diced avocado, crumbled queso fresco, lime wedges

Special equipment needed:
- Large skillet
- Tongs

Step-by-step instructions:

1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the shredded beef jerky, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
4. Add the chopped tomatoes and jalapeño peppers and cook for an additional 5-7 minutes, until the tomatoes have broken down and the mixture is heated through.
5. Warm the corn tortillas in a separate skillet or on a griddle until they are soft and pliable.
6. Fill each tortilla with a spoonful of the machaca mixture and any desired toppings.
7. Serve immediately.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 tacos

Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 20g
Protein: 15g

Substitutions for ingredients:
- Beef jerky can be substituted with shredded beef or pork.
- Jalapeño peppers can be substituted with serrano peppers or green bell peppers.

Variations:
- Add scrambled eggs to the machaca mixture for breakfast tacos.
- Use flour tortillas instead of corn tortillas.
- Top with salsa or hot sauce for extra heat.

Tips and tricks:
- Use tongs to shred the beef jerky into small pieces.
- Make sure to warm the tortillas before filling them to prevent them from cracking.
- Customize the toppings to your liking.

Storage instructions:
Leftover machaca mixture can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the machaca mixture in a skillet over medium heat until heated through. Warm the tortillas separately before filling them.

Presentation ideas:
Arrange the tacos on a platter and garnish with chopped cilantro and lime wedges.

Garnishes:
Chopped cilantro, diced avocado, crumbled queso fresco, lime wedges

Pairings:
Serve with Mexican rice and refried beans.

Suggested side dishes:
Mexican rice, refried beans

Troubleshooting advice:
If the machaca mixture is too dry, add a splash of water or beef broth to moisten it.

Food safety advice:
Make sure to cook the beef jerky thoroughly to prevent any potential foodborne illnesses.

Food history:
Machaca is a traditional Mexican dish made with dried, shredded meat. It originated in the northern region of Mexico and is commonly used in breakfast dishes like machaca con huevos.

Flavor profiles:
Savory, smoky, slightly spicy

Serving suggestions:
Serve with a side of Mexican rice and refried beans for a complete meal.

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Region: Mexican

Taste: Spicy, Savory, Tangy, Smoky, Herbal, Meaty