Vegetarian Machaca

In Breakfast, Mexican, Vegan on March 24, 2017 with No Comments

Growing up in San Diego my friends and I quickly discovered an abundance of Mexican fast food, and one of my favorite burritos was the Machaca burrito, seasoned shredded beef with egg. Machaca is a traditional method the ranchers and cowboys of northern Mexico used to preserve meat. The meat would be dried with chiles and other native spices. They could then re-hydrated this dried meat. The reconstituted meat could then be used to prepare any number of dishes. A very popular breakfast from the state of Chihuahua is machaca and eggs always served with flour tortillas. Today, I present to you the perfect Vegan Machaca filling. Of coarse once you add the eggs it becomes the perfect Vegetarian Machaca plate.

Info

Time 55 minutes

Difficulty Easy

Servings 12

Ingredients

2 tablespoons Olive oil

1/2 cup White onion, diced

1/2 cup Chile Poblano, finely chopped

2 cloves Garlic diced

1-12 Oz. package Soi-Yah brand Deshebrada Vegetariana or Lightlife Smart Ground

1 cup Tomato, finely chopped

2 cups Vegetable broth

1 chili pepper Chipotle Chili Pepper in adobo sauce available in small cans

1/2 teaspoon Ground Cumin

1/2 teaspoon Dried Oregano

1/2 teaspoon Ground Black Pepper

1 teaspoon Salt

Vegetarian Machaca , Preparation

In a heavy bottomed pot heat oil and add onion, garlic, and poblano chile and cook 3 to 5 minutes.
Add the remaining ingredients and bring to boil.
Reduce heat and simmer for 20 to 30 minutes to cook off most of the liquid.
Simmer until the liquid is just below the level of the mixture, remove from heat.

Serving Suggestions

This is one of my most favorite breakfast recipes. I still remember the first time I made it, it was sooo tasty I could not believe how good it was. To make a machaca burrito with a 6″ tortilla, fry about 1/3 cup of machaca mix, scramble in 1 egg and serve rolled in a warmed 6 inch flour tortilla. Serve with a spicy Taco Shop Style Red Sauce. Prep time is just under 1 hour, and cook time 30 minutes. Individual portions can be measured into Ziploc bags and frozen.

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