Carlos Lieja

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Machaca pancakes

45 mins
30 mins
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Pamper your whole family with these delicious machaca pancakes bathed in a thick sauce of guajillo chili and a light spicy chile morita flavor that makes them completely irresistible. A good choice for lunch time!
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6 portions
  • 1 1/2 cups crushed beef
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 tablespoons fresh coriander, finely chopped
  • 5 eggs
  • to taste salt and pepper
  • enough oil, to fry
  • 2 tablespoons oil
  • 4 tomatoes, for the sauce, cut in quarters
  • 1 clove garlic
  • 1/4 onions, for the sauce
  • 4 guajillo chilies, for the sauce
  • 2 morita chili peppers, for the sauce
  • 1 teaspoon cumin, for the sauce
  • 1 teaspoon oregano, for the sauce
  • 1 1/2 cups beef broth, for the sauce
  • 1 tablespoon oil


In a bowl mix the mashed potatoes with onion, garlic, cilantro, eggs, season with salt and pepper.
Heat the oil in a pan over medium heat, using a spoon form pancakes and fry until brown on both sides. Drain on absorbent paper and reserve.
For the sauce, in a pot over medium heat, heat the oil and cook the tomatoes, the garlic, the onion, the chile morita, the guajillo chili, cook for 15 minutes Add the cumin, the oregano, the beef stock, cook for 10 more minutes. Let cool and reserve.
Blend the sauce, strain and return to the pot with a tablespoon of oil. Once the boil is gone, cook 5 more minutes.
Serve the pancakes on a plate and bathe with the sauce. Enjoy


On a plate, arrange the pancakes and salsas.


If you want to reduce the amount of fat, you can bake the crushed pancakes, sprinkling with a little spray oil.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Anabelle Paulín
10/02/2019 21:48:50
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