Machaca Recipe

RICE BOWL (1 PROTEIN WITH 1 BASE)

1. 1

   Rinse the rice until the water runs clear. In a pot, combine 1 cup rice, 2 cups water, and 0.5 tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes.

2. 2

   While the rice cooks, slice the onion and red bell pepper into thin strips.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and bell pepper and sauté 5-7 minutes until softened.

4. 4

   Add minced garlic to the skillet and cook for 30 seconds until fragrant.

5. 5

   Stir in the machaca beef with 0.5 teaspoon cumin and 0.5 teaspoon chili powder (or smoked paprika). Cook 3-5 minutes over medium heat until heated through and slightly caramelized.

6. 6

   Season the beef with a pinch of salt to taste; adjust pepper if desired.

7. 7

   Finish the machaca by drizzling 1 tablespoon lime juice over the meat and tossing with chopped cilantro.

8. 8

   Dice the tomato and fold into the machaca mixture or set aside as a fresh topping.

9. 9

   Fluff the cooked rice with a fork. Assemble bowls by placing a base of rice in each bowl, topping with the machaca mixture, then spooning over the tomato and cilantro. Finish with extra lime juice if desired.