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The Month of Mexican - Machaca Potatoes
You could make this for breakfast or dinner. It would be great for dinner with rice and beans and homemade tortillas spread with butter.
Servings (slide to adjust): servings
Calories per serving: 252kcal
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Ingredients
- ½ Onion chopped
- ½ Bell pepper chopped
- 1 clove Garlic minced
- ½ pound Ground beef
- 1 teaspoon New Mexico Chili
- ½ teaspoon Cumin
- ¼ teaspoon Salt
- 1 teaspoon Soy sauce
- ½ teaspoon *Beef base
- ¼ cup Water from potatoes
- 1 tablespoon Tomato paste
- 3 Eggs, beaten
- 4 Yukon potatoes just cooked
- Sour cream for garnish
- Cayenne for garnish
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Boil the potatoes until they are just done. Do not drain. Mix 1/4 cup of the potato water with the beef base and set aside. Drain the rest of the potatoes.
- Saute the onion and pepper in oil or lard until translucent. Add the garlic and continue until the garlic is also soft. Add the ground beef, break up and thoroughly cook. Add the oregano, chili, cumin and beef base. Add the soy sauce and taste for seasoning, adding salt as necessary. Add the tomato paste and mix thoroughly.
- Move everything to the side of the pan and add the egg. Scramble the egg until it is no longer runny, then mix it in with the meat mixture.
- Add the potatoes and sprinkle with seasoned salt and pepper, then mix into the meat mixture.
- Garnish with sour cream dusted with cayenne.
Notes
You could add fresh jalapeno or habanero to the sauteed vegetables for more heat. If you want no heat at all, omit the New Mexico chili.
Nutrition
Serving: 1gCalories: 252kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 224mgSodium: 862mgFiber: 2gSugar: 2g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.