We had this wrapped in a tortilla, along with shredded lettuce, sour cream and salsa. I drained as much liquid from the veggies as I could, but still ended up serving them on the side. I didn’t return the shredded meat to the slow cooker because there was so much liquid remaining with the vegetables that I would have ended up with stew. When I took it out to shred, I saw that a lot of fat had risen to the top and congealed, so I removed as much of it as I could. Our plans changed for that evening, so before shredding it, I placed it in the refrigerator until the next day. The meat was tender, flaked easily and was still very moist. I skipped using the high setting on my slow cooker and instead cooked this for 7 hours on low. I was not at all sure why the oil was necessary, but used about half of it anyway. First I browned my chuck roast pieces in a little of the oil and deglazed the pan with the tomatoes and their juice. And I would also skip the beef broth, perhaps replacing it with some bouillon granules. This was good and I liked the hint of lime flavor, but next time I would eliminate the oil, using only enough to sear the meat. I also served Mexican Rice III (very good) also from this site, as a side. Scroll through to find your new favorite meatball recipe. And even though serving meatballs over spaghetti is an American invention, there's no better way to enjoy these tasty meatballs than doused in marinara over a bed of pasta. These recipes will mostly follow that structure, sometimes with an added twist. An Italian meatball typically contains ground meat, specifically beef, garlic, eggs, parsley, and sometimes cheese. So all that changes today with these 10 outrageously delicious Italian meatball recipes that you won't be able to resist trying. Diced avocado is never out-of-place on machacado, but it’s not required.Our 10 Best Italian Meatball Recipes for All Your Spaghetti Dinner Needs If you aren't making your own meatballs for spaghetti, subs, or soup, you're truly missing out. Stir slowly until the eggs are as scrambled as you’d like, then scoop into a serving dish and sprinkle with the remaining cilantro. Season the eggs with salt (less than you’d normally use because of the saltiness of the machaca, for me about ½ teaspoon), then add them to the pan along with half of the cilantro. Add the onion, green chile and tomato to the pan and stir frequently until the onion has softened and any juices from the tomato have evaporated, about 8 minutes. Sprinkle the machaca evenly over the fat and stir nearly constantly as the mixture moves from a little foamy looking to toasty and aromatic, about 2 minutes. In a large (10-inch) skillet, preferably non-stick or seasoned cast iron, heat the lard or oil over medium. 1 avocado, pitted, scooped from the skin and cut into small pieces (optional).8 eggs beaten just enough to roughly combine the yolks and whites.1 medium red-ripe tomato, cut into small pieces.Fresh hot green chiles to taste (roughly 1 to 2 serranos, 1 small to 1 large jalapeño), stemmed, seeded (if you wish) and finely chopped.1 small onion, chopped into small pieces (1 cup).2 ounces (about 1 cup) fluffy-looking machaca (pounded/milled dried beef).3 tablespoons fresh-rendered pork lard or vegetable oil, plus a little more if needed.
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