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Ranchito Cooking, Part 1 |
| Today we cook mouthwatering, very tasty, authentic Mexican Nachos! First we have to prepare machaca,the shredded beef we find in tacos and burritos and many other Mexican dishes. |
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In order to make Nachos you need home-cooked machaca the famous shredded beef you find in tacos, burritos, scambled eggs and many other dishes. Go to a butcher, preferably a Mexican carnicero and buy two pounds of meat which should look like the picture below. Make sure he cuts the meat thick, not the regular thin Mexican style. Leave the fat on and cut it in pieces about 1" wide x 2" long. Put it in a pot to simmer, together with a cut small onion, 3 bay leaves, salt, pepper and KNORR beef flavoring. Be generous with salt and the spices, because when finished it you want it to be "muy rico"! |
| In order to add flavor to the other mellow ingredients. It is important, you cook the meat very, very slow; for at least one and a half hours, probably more, until a fork goes in easy. Take your time, cook it slow, otherwise the meat gets tough! You want tender, real tasty meat. Take the meat out and shred it with two forks. Peel and chop one glove of garlic and fry it shortly in a little bit butter. mix the garlic and the beef, adding some broth to make it juicy. Put away until later. |
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Links toTourist or Baja-Related Web Sites |
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Mia's Walking Sticks |
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Hotel Las Hamacas |
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