Machaca Gf Recipe
Make Machaca Gf Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main ingredients
Method
Cooking steps for Machaca GF
- 1
In a bowl, rehydrate the dried machaca with 1 cup gluten-free beef broth. Cover and let soak for 15-20 minutes until soft.
- 2
Drain any excess liquid from the rehydrated machaca and gently pat dry with a clean towel.
- 3
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and bell peppers; sauté until tender and lightly caramelized, about 5-7 minutes.
- 4
Add minced garlic; cook for 30 seconds until fragrant.
- 5
Stir in the rehydrated machaca; cook, stirring occasionally, until heated through and glossy, about 3-4 minutes.
- 6
Pour in crushed tomatoes; add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Simmer on medium-low for 8-10 minutes to meld flavors.
- 7
- 8
Fold the scrambled eggs into the machaca mixture and mix well to combine.
- 9
Stir in chopped cilantro and adjust seasoning with more salt and pepper if needed.
- 10
To serve, place portions of machaca with eggs on warm gluten-free corn tortillas. Garnish with extra cilantro if desired and serve with lime wedges.
