I prefer using chicken thighs since they stay nice and tender when cooked but chicken breast would also work as well. Although traditionally made with beef, this recipe is also really delicious with chicken.You could also use canned chipotle peppers if you want to add a smoky flavor. If you are worried about the spice, you can use jalapenos or poblano peppers instead. These can be very spicy but tend to mellow out a bit when they are cooked for a long time. Most of the spice in the dish is coming from the serrano peppers.Bake at 400 degrees for 15-20 minutes until they are nice and crispy on the outside. Brush them with olive oil or spray with cooking spray. Baked taquitos: Roll up the beef in some warm corn tortillas.I like to make them with red enchilada sauce and melted cheese on top. Enchiladas: This is the perfect shredded beef filling for enchiladas.Quesadillas: This makes a great quesadilla filling, just make sure to drain any extra liquid so that the tortilla doesn't get soggy.Burritos and burrito bowls: This filling has so much flavor it is a great option to pair with beans, rice, and veggies for burritos or bowls.Warm up some corn tortillas, add the machaca meat, and top with cilantro, diced onion, and avocado. Machaca tacos: Needless to say, this beef makes some amazing tacos.Once they are almost cooked, mix in the machaca and veggies. Add the machaca and push everything to the side of the skillet. Machaca and eggs: Saute some onion, tomato, and jalapeno in a skillet.You definitely want to make a double or triple batch, There are so many different uses for beef machaca and so many delicious ways to enjoy it. Today with the advent of refrigeration, although some people still preserve and then rehydrate machaca, most machaca recipes are essentially shredded beef recipes using the same spices and chili peppers originally used to preserve machaca. They would either take it with them on trips or rehydrate it to cook with at home. It was a way to preserve meat that was used mostly by ranchers and cowboys. Then the beef is pounded thin, dried in the sun, and shredded. Machaca is a traditional Mexican dish that is normally made by covering beef or pork with a blend of spices and dried chiles. You can always freeze it if you don’t finish it. This version skips the dehydrated beef but uses all the traditional flavors and can be eaten a thousand different ways. Sometimes it was rolled into flour tortillas, many times it was scrambled up with eggs, and sometimes it was fried into crispy little taquitos. You see, Machaca traditionally was a dish made by cowboys and ranchers involving dehydrated beef, some chili peppers, and was eaten with whatever was handy. Where did this cowboy dream come from? I think the blame lies with this Machaca which I ate much too much of last night. So maybe it was more like camping than cowboying, but I was riding a horse and dressed in the best of cowboy attire. Last night I dreamed about being a cowboy, about long nights on the trail and campfires and ….smores. The beef comes out perfectly tender and it has just the right amount of heat.
CORNED BEEF AND EGGS MACHACHA FULL
Crockpot Machaca is a traditional Mexican dish full of peppers, tomatoes, and spice that makes a delicious taco or burrito filling.
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