Potato Stew with Machaca (Dried Beef)

Name: Potato Stew with Machaca (Dried Beef)
Total time: 1800 s
Yield: 2-3 servings
Cuisine: American
Ingredients: 5 medium potatoes; 2 red tomatoes; 1 small onion; 1 garlic clove or 1 teaspoon garlic seasoned in oil; chicken bouillon powder or salt, to taste; 1 pinch ground cumin; 1/4 teaspoon bay leaf; spices of your choice, to taste, for flavor; 2 ounces machaca (about 60 grams); as needed boiling water,

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

In Chihuahua, there is a lot of dried beef production and a wide variety of brands, even sold in bulk. This practical and easy recipe is delicious with this meat, although if we don't have the meat, just the potatoes will be easy to prepare.

Carmen Palomino @Carmen

Tuxtla Gutierrez, Chiapas, Mexico

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Ingredients

30 minutes

2-3 servings

5medium potatoes
2red tomatoes
1small onion
1garlic clove or 1 teaspoon garlic seasoned in oil
chicken bouillon powder or salt, to taste
1 pinchground cumin
1/4 teaspoonbay leaf
spices of your choice, to taste, for flavor
2 ouncesmachaca (about 60 grams)
as neededboiling water,

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Steps

30 minutes

1

Wash, peel, and cut the potatoes into small cubes or thin slices.
2

In a deep skillet, add the garlic seasoned in oil or the chopped garlic clove with a little oil, heat it up, and add the potatoes. Stir and cover to let them soften a bit. Add the chopped tomato and onion, stir, cover, and let sit for a minute. Add the machaca, chicken bouillon or salt, stir, add water depending on how soupy you want it, let it boil for about 12 minutes, and our stew is ready.
3
4