Machaca Con Huevo Estilo Sienega (shredded Beef With Egg) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
No Ingredients Found,
Directions:
From northern Mexico (Monterrey/Nuevo Leon)
Sun-dried meat is typical of Monterrey and of the entire state of
Nuevo Leon, having originated in the town of Sienega. Once dried,
the meat is rolled and sold as is.
For the beef:
1 cup vegetable oil
2 1/2 cups white onion, finely chopped
2 1/2 cups dried beef, finely shredded
2 1/2 cups tomato, finely chopped
6 each chiles serranos OR piquines
: OR cambrayes, finely chopped
16 each eggs, beaten
3/4 tsp salt
For the garnish:
1 lb pinto beans, cooked, refried
: with chopped onion, and
: thickened (recipe separately
: - see Frijoles Borrachos or
: Frijoles Maneados)
1 cup fresh cheese, such as feta
: OR dried ricotta, crumbled
12 each sprigs cilantro
Heat 3/4 cup oil in a saucepan. Add onion, and saute until lightly
browned. Add beef, tomato, and chiles. Continue cooking over low
heat until sauce thickens. (The sauce can be made ahead to this
point.)
Add 1/4 cup oil. Reheat sauce, and return to boil. Add eggs and
salt. Cook over high heat, occasionally stirring with a fork, until
the eggs are spongy - do not allow them to dry. To serve, spoon a
layer of hot beans onto the center of a platter. Ring the beans with
the shredded beef and egg mixture.
Sprinkle with cheese. Decorate with cilantro. Serve with freshly
made tortillas and coffee. Makes 8 servings.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori &
Chang, New York. 1986. ISBN 0-941434-89-3.
From the collection of Karin Brewer
Submitted By KARIN BREWER On 01-20-95
Source from luhu.jp
Sun-dried meat is typical of Monterrey and of the entire state of
Nuevo Leon, having originated in the town of Sienega. Once dried,
the meat is rolled and sold as is.
For the beef:
1 cup vegetable oil
2 1/2 cups white onion, finely chopped
2 1/2 cups dried beef, finely shredded
2 1/2 cups tomato, finely chopped
6 each chiles serranos OR piquines
: OR cambrayes, finely chopped
16 each eggs, beaten
3/4 tsp salt
For the garnish:
1 lb pinto beans, cooked, refried
: with chopped onion, and
: thickened (recipe separately
: - see Frijoles Borrachos or
: Frijoles Maneados)
1 cup fresh cheese, such as feta
: OR dried ricotta, crumbled
12 each sprigs cilantro
Heat 3/4 cup oil in a saucepan. Add onion, and saute until lightly
browned. Add beef, tomato, and chiles. Continue cooking over low
heat until sauce thickens. (The sauce can be made ahead to this
point.)
Add 1/4 cup oil. Reheat sauce, and return to boil. Add eggs and
salt. Cook over high heat, occasionally stirring with a fork, until
the eggs are spongy - do not allow them to dry. To serve, spoon a
layer of hot beans onto the center of a platter. Ring the beans with
the shredded beef and egg mixture.
Sprinkle with cheese. Decorate with cilantro. Serve with freshly
made tortillas and coffee. Makes 8 servings.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori &
Chang, New York. 1986. ISBN 0-941434-89-3.
From the collection of Karin Brewer
Submitted By KARIN BREWER On 01-20-95
Source from luhu.jp