Picadillo Machetes

Name: Picadillo Machetes
Prep time: 40 min
Cook time: 20 min
Yield: 2
Cuisine: Mexicana
Ingredients: 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

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

Published: 07-09-2023

Preparation

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.

Energy

kcal

Carbohydrate, by difference

Protein

Total lipid (fat)

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100

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Picadillo Machetes

Ingredients

Preparation

Nutritional information

Presentation

Tips

Picadillo Machetes

Ingredients

Preparation

Nutritional information

Presentation

Tips

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