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| ELLIE'S MACHACA |
Serves 10 |
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| My friend Ellie gave me this recipe 20 years ago. When she used to make it, all the neighbors would come visit. It's still the best machaca I've ever tasted. This recipe has been "borrowed" and published on at least seventeen other websites without an acknowledgment of this original. I guess that's flattery. It was put here to be shared and enjoyed. Too bad most of them are using it for commercial reasons. | |
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4 lb Shredded Roast Beef |
1 ea Bell Pepper, sliced thin |
| 1 lb Chorizo | 1 cn Sliced Black Olives |
| 2 cn Diced Green Chilis | 2 lb Cheese |
| 2 Diced Onions | 24 Large Flour Tortillas, |
| 12 Eggs | Salt to Taste |
| 1 c Milk | Pepper to Taste |
| 1 lb Mushrooms, sliced | Cumin to Taste |
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| Please acknowledge www.mcnalley.com if you
choose to publish this recipe elsewhere. Mix together all ingredients except eggs, milk, cheese, and tortillas. Heat to simmering and simmer about 1/2 hour. Mix eggs and milk together and beat lightly. Combine eggs with simmering meat mix. Scramble together till eggs are done. Heat tortillas; fill with meat mixture, your favorite salsa and grated cheese. Enjoy!!! |
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