Picadillo Machetes
Mara Alpizar
Mexicans are experts in street food and our gastronomy has been recognized worldwide, so whatever you crave will surely be delicious, but there is a very special case: garnachas.Garnacha is a category that includes different dishes: huaraches, sopes, memelas, and quesadillas. The ones that undoubtedly spark the most passion are quesadillas, as they are delicious, practical, and filling. We must also mention the famous machete, a giant quesadilla invented at Los machetes de la Guerrero, a place located in CDMX.At kiwilimón, we love these quesadillas in the style of Los machetes de Amparito so much that we decided to create a homemade version, which is filled with picadillo, give it a try!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 kilo masa dough
  • water, for the dough
  • salt, for the dough
  • 1/4 onions, for the picadillo
  • 1 clove garlic, for the picadillo
  • 4 tomatoes, for the picadillo
  • 1 cup beef broth, for the picadillo
  • salt, for the picadillo
  • 2 tablespoons vegetable oil, for the picadillo
  • 1 cup onion, finely chopped, for the picadillo
  • 1 kilo ground beef, for the picadillo
  • 1 cup potato, peeled and in small cubes
  • 1 cup carrot, peeled and in small cubes
  • 1 cup peas, precooked
  • bay
  • salsa, martajada, to accompany
Preparation
20 mins
20 mins
Low
  • For the dough: place the corn dough in a bowl, add a little water as needed, and add a little salt. Knead to combine and set aside.
  • For the picadillo: blend the onion, garlic, tomato, chicken broth, and salt for 5 minutes and set aside.
  • Heat the oil in a skillet over medium heat, add the onion, and cook for 5 minutes. Incorporate the ground meat and cook for 5 more minutes. Pour in the broth, potato, carrot, and serrano chili and cook for 10 minutes. Add the peas and cook for 2 minutes. Set aside.
  • To assemble the machete: place a ball of dough weighing approximately 200 grams on a plastic bag and cover with the same. Use a rolling pin to flatten the dough and form an oval 40 cm long and 1 mm thick.
  • Cook the elongated tortilla on a griddle over medium heat for 5 minutes, fill with the picadillo, and cook for 5 more minutes. Serve your giant quesadilla with martajada salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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