Chef Tom Fraker

“Tamaulipas Style” Machaca and Egg Tacos

Name: “Tamaulipas Style” Machaca and Egg Tacos
Prep time: 10 min
Cook time: 2 h 6 min
Total time: 2 h 16 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 tablespoon Unsalted Butter; 1 tablespoon Extra Virgin Olive Oil; 2 Melissa’ Perfect Sweet Onions - sliced thin; 2 tablespoons Melissa’s Red Hatch Pepper Powder; 1 tablespoon Smoked Paprika; 2 tablespoons Granulated Garlic; 1 teaspoon Ground Cumin; 1/8 teaspoon Kosher Salt; 1/8 teaspoon Freshly Ground Pepper; 3-pound Chuck Roast; 3 tablespoons Extra Virgin Olive Oil; 2 (10 oz.) cans Diced Tomatoes and Green Chiles; 1 cup Beef Stock or Broth; 2 Melissa’s Pasilla Peppers - stems &amp; seeds removed; 2 Melissa’s Fresh Serrano Peppers - stems removed; cut into rings; 3 cloves Melissa’s Peeled Garlic - smashed; 1/4 cup Worcestershire Sauce; 2 Limes - juiced; 2 tablespoons Extra Virgin Olive Oil; 8 fresh eggs; 1/4 cup Sour Cream; 1/4 cup Whole Milk; 12 Corn Tortillas; Diced Tomatoes; Chopped Melissa’s Fresh Cilantro; Melissa’s Hatch Salsa; Melissa’s Orange Habanero Salsa

Rated 5.0 stars by 1 users

Servings

12 tacos

Prep Time

10 minutes

Cook Time

2 hours 10 minutes

Author:

Chef Tom Fraker

Image of “Tamaulipas Style” Machaca and Egg Tacos

Ingredients

1 tablespoon Unsalted Butter
1 tablespoon Extra Virgin Olive Oil
2 Melissa’ Perfect Sweet Onions - sliced thin
2 tablespoons Melissa’s Red Hatch Pepper Powder
1 tablespoon Smoked Paprika
2 tablespoons Granulated Garlic
1 teaspoon Ground Cumin
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
3-pound Chuck Roast
3 tablespoons Extra Virgin Olive Oil
2 (10 oz.) cans Diced Tomatoes and Green Chiles
1 cup Beef Stock or Broth
2 Melissa’s Pasilla Peppers - stems & seeds removed
2 Melissa’s Fresh Serrano Peppers - stems removed; cut into rings
3 cloves Melissa’s Peeled Garlic - smashed
1/4 cup Worcestershire Sauce
2 Limes - juiced
2 tablespoons Extra Virgin Olive Oil
8 fresh eggs
1/4 cup Sour Cream
1/4 cup Whole Milk
12 Corn Tortillas
Diced Tomatoes
Chopped Melissa’s Fresh Cilantro
Melissa’s Hatch Salsa
Melissa’s Orange Habanero Salsa

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Directions

Heat a large pot over high heat. Melt the butter and heat the olive oil. Add the perfect sweet onions and sauté, stirring occasionally until caramelized. Remove the onions.
In a mixing bowl, combine the red hatch powder and the next 5 ingredients. Rub the mixture all over the roast. With the pot on high heat, add 3 tablespoons of olive oil to the pot and add the roast. Sear it on all sides. Add the onions back to the pot. Add the canned tomatoes and the next 6 ingredients to the pot and bring to a boil. Reduce the heat and simmer, covered for 2 hours or until very tender.
Once the meat is done, when cool enough to handle, shred the meat. Add 2 tablespoons of olive oil to a skillet over high heat.
In a bowl, whisk together the eggs, sour cream and milk. Add half of the meat to the skillet and stir in the egg mixture. Stir and cook until the eggs are set, about 5 minutes.
To make the tacos, warm a tortilla over a burner and add some of the meat mixture. Top with the tomatoes, cilantro and salsa. Repeat for the remaining tortillas.

Recipe Note

You will have extra machaca (meat) so freeze it for future use such as burritos, nachos, etc.

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