Jewish Fusion Recipes

Machaca is a flavorful combination of shredded beef, eggs, onions, tomatoes and peppers. In Mexico, machaca is made from sun-dried meat. The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than beef jerky, the meat was first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs.

However, I recommend left-over brisket or pot roast, which then can be sautéed with the other ingredients. The flavor may be less intense than the authentic Mexican version, but the texture will be much more tender. For those who are not concerned about traditional Jewish dietary restrictions, regular flour tortillas may be used. However, by folding the machaca ingredients in this “Passover tortilla,” is acceptable for the holiday of Passover.

Ingredients:

• For the “tortilla”
• 2 medium sized russet potatoes
• 2 eggs
• 1/4-teaspoon salt
• 3 tablespoons of potato flour
• 1/3-cup soymilk (I prefer the Silk brand, which is labeled Kosher, and is non-dairy)
• Cooking spray

For the machaca filling:

• 2 cups of left over beef brisket or pot roast, rinsed of its gravy and shredded
• 1 medium onion, chopped coarsely
• 1 medium bell pepper, seeded and cut into thin strips
• 1 can of diced green Ortega chilies
• 1 large can of whole, peeled tomatoes, drained and cut into quarters
• Salt and pepper to taste
• 1-½ teaspoons of finely minced jalapeno (optional)
• 4 eggs

Directions:

For the tortilla

• In the food processor, using the shredding disk, shred the potatoes.
• Rinse the shredded potatoes under cold water and then squeeze out the potatoes until they are as dry as possible
• Return the potatoes to the food processor with the normal steel blade.
• Add the eggs, the salt, and the soymilk
• Process until the mixture is chopped, but not so fine as to be pureed.
• The texture should be that of a pancake batter. If it seems too thick, add more soymilk.
• Spray a non-stick 10 inch skillet, (on medium high heat) and then add ¼ cup of the potato mixture, spreading it over the surface of the pan quickly
• When the bottom of the tortilla is brown, turn over and brown the second side.

For the machaca filling

• In a skillet, with a small amount of cooking oil, sauté the onions and bell peppers, and if desired, also the jalapeno.
• Add the shredded brisket and continue to sauté until all liquid has evaporated.
• Whisk the eggs.
• Add the eggs to the brisket mixture and continue cooking until the eggs are scrambled.
• Serve the machaca with the potato tortillas Possible additional ingredients for guests to put on their burrito are: salsa, shredded lettuce, sliced avocado.

Tags: beef, burrito recipe, jewish food, jewish fusion, machaca, mexican food

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