Try this Machaca Filling for Tortillas recipe, or contribute your own.

Still searching for what to cook ?

Name: Machaca Filling for Tortillas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: Salt to taste; 3 Eggs beaten; 1 Garlic minced; 2 Canned or roasted Jalapeno; 1/2 Onion chopped; 2 tb Vegetable oil; 3 Tomatoes; chopped

Find the most delicious recipes here

INGREDIENTS

Salt ; to taste
3 Eggs ; beaten
1 Garlic ; minced
2 Canned or roasted Jalapeno
1/2 Onion ; chopped
2 tb Vegetable oil
3 Tomatoes; chopped

INSTRUCTIONS

Date: Fri, 8 Mar 1996 21:26:33 +0000 From: "Diana Rattray" Recipe By: Tortilla International ISBN#1-56426-803-9 Place meat in a pot and cover with cold water. Bring to a boil, cover, and simmer until tender, 1-1 1/2 hours. Allow the meat to cool in its own broth until easy to handle. Shred the meat by using your fingers, two forks, or a food processor using the plastic blade. (Place a few pieces at a time into the container and process briefly.) Avoid shredding the meat too fine. Saute onion and garlic in the oil until the onion is soft. Add tomatoes and chiles and cook until the tomatoes are soft. Mix in the meat, check the seasoning, and , and add salt to taste. Lower the heat and add the beaten eggs. Stir to break up the eggs; cook until the eggs are set. Makes about 4 cups. CHILE-HEADS DIGEST V2 #263 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

Alert editor

Machaca Filling for Tortillas

Salt to taste
3 Eggs beaten
1 Garlic minced
2 Canned or roasted Jalapeno
1/2 Onion chopped
2 tb Vegetable oil
3 Tomatoes; chopped

Date: Fri, 8 Mar 1996 21:26:33 +0000    From: "Diana Rattray" <diana@EbiCom.net>    Recipe By: Tortilla International ISBN#1-56426-803-9  Place meat in a pot and cover with cold water.  Bring to a boil, cover, and  simmer until tender, 1-1 1/2 hours.  Allow the meat to cool in its own  broth until easy to handle. Shred the meat by using your fingers, two  forks, or a food processor using the plastic blade. (Place a few pieces at  a time into the container and process briefly.) Avoid shredding the meat  too fine.    Saute onion and garlic in the oil until the onion is soft.  Add tomatoes  and chiles and cook until the tomatoes are soft. Mix in the meat, check the  seasoning, and , and add salt to taste.    Lower the heat and add the beaten eggs.  Stir to break up the eggs; cook  until the eggs are set. Makes about 4 cups.    CHILE-HEADS DIGEST V2 #263    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (138g)
Recipe Makes: 6 Servings

Calories: 210
Calories from Fat: 139 (66%)

Amt Per Serving		% DV

	Total Fat 15.5g	21 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 2.6g
Cholesterol 528.8mg		163 %
Sodium 175.5mg		6 %
Potassium 183.7mg		5 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.8g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 210

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe