Machucado - Pounded Beef

This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
30mins
Serves:
Units:

ingredients

  • 1 lb dried beef
  • 6 tablespoons oil
  • 1 small onion, peeled and minced
  • 1 garlic clove, peeled and mashed
  • 12 teaspoon paprika
  • 1 teaspoon vinegar
  • 12 cup tomatoes, cooked and mashed (canned is fine)
  • 3 eggs, slightly beaten

directions

  • Shred and pound dried beef.
  • Fry in hot oil with onion, garlic, paprika and vinegar.
  • Brown meat and cook onions until tender.
  • Add tomatoes and cook until nearly dry.
  • Add eggs and cook until creamy.
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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
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"This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    This recipe has roots in Native America and is from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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