Cooking On The Ranch

menu icon
search icon
×

Hearts of Palm Salad With Avocado

By 9 Comments

This Hearts of Palm Salad may just be the most perfect side salad. Butter leaf lettuce provides stunning color, pecans add a buttery nutty crunch, and avocado chimes in for a creamy texture.

Hearts of Palm Salad with avocado red onion served on a wide white bowl.

As I write this, there is a foot of snow on the ground and Winter has us in her cold steely jaws. Hearts of Palm Salad to the rescue.

Delicate butter lettuce, creamy avocado and hearts of palm is just the salad to shake off those Winter blues.

Springy in nature, this salad will remind us that brighter landscape colors are just around the corner.

Add a crunch of toasted pecans and red onion, a delicate dressing of lemon and olive oil and you’ll be dreaming of flip flops in no time.

What Are Hearts of Palm?

Just as the name would suggest hearts of palm are the inner part, or heart of the stem of the Cabbage Palm Tree. They have a delicate and tropical flavor. And if you don’t have a cabbage palm in your front yard, you can easily grab a can at the supermarket and enjoy this delicacy any time.

This salad comes together very easily. Served with your favorite protein, like this Oven Roasted Orange Salmon and you’ve got a very healthy, easy and impressive restaurant feel meal.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make hearts of palm salad.
  • Butter Lettuce
  • Hearts of Palm
  • Avocado
  • Red Onion
  • Fresh Garlic
  • Pecans
  • Olive oil
  • Lemon

Ingredient Substitutions

  • Lettuce: Choose a tender and colorful lettuce variety. Bibb lettuce or a Spring mix would work well here.
  • Onion: Sweet onion is a good substitute for red onion.
  • Pecans: You can substitute walnuts for pecans.

How to Make Hearts of Palm Salad, It’s Easy

Toasting almonds on a sheet pan.
Spreading garlic on the sides of a wooden salad bowl.
  • Step 1: Toast the pecans. Preheat oven to 350 degrees. Place the pecans on a sheet pan. Bake for about 5 minutes to toast. Watch them closely so they don’t burn.
  • Step 2: Place crushed garlic into a wooden salad bowl and rub it onto the sides and bottom. Add the olive oil to the bowl.
Hearts of palm salad in a wooden salad bowl.
  • Step 3: Place the salad greens, onion, hearts of palm and cubed avocado in the salad bowl. Add the lemon juice, salt and pepper and toss until everything is well coated with the oil and lemon juice.
Where Can You Buy Hearts of Palm?

Most large grocery stores carry can or jars of hearts of palm. You’ll find them on the aisle with the olives and pickles. You can purchase them whole or sliced.

What Do Hearts of Palm Taste Like?

They carry a very mild flavor similar to white asparagus or artichoke hearts.

Can I Make This Salad Ahead?

Once the salad is dressed with an acid, in this case lemon juice, the juice will start to break down the salad, causing the lettuce to wilt and become soggy. This recipe is better made just before serving.

What To Serve With Hearts of Palm Salad

This salad is such a fresh and light side salad, it will pair best with a fresh lean entree. Try serving it with Scallops with Roasted Red Pepper Coulis, or Chicken Thighs in Lemon Cream Sauce. Or try it with a lean grill steak entree like Grilled Flank Steak.

I hope you give this Hearts of Palm Salad recipe a try. It’s irresistibly fresh and delicious and It’s amazing how a simple can from the vegetable aisle can transform a salad into a tropical side dish.

More Salad Recipes You Might Like

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

And check out my Salads and Dressings Category. You’ll find lots of great recipes including the most popular on my site for Creamy Chunky Blue Cheese Dressing.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Hearts of Palm Salad with avocado red onion served on a wide white bowl.
Print Recipe
5 from 1 vote

Hearts of Palm Salad with Avocado

Hearts of Palm salad with avocado and butter lettuce and sided with your favorite protein makes for an easy weeknight dinner.
Prep Time10 minutes
Total Time10 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 239kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup Pecans chopped and toasted
  • 1 clove garlic fine chopped or pressed through a garlic pressw
  • 3 tablespoons olive oil
  • 5 ounces butterhead lettuce leaves torn
  • 1 avocado halved, pitted, peeled, and cubed
  • ¼ small red onion thinly sliced
  • 14 ounces Hearts of palm drained and thinly sliced on the bias
  • 2 tablespoons fresh lemon juice
  • salt and freshly ground black pepper

Instructions

  • Toast the pecans. Preheat oven to 350 degrees. Place the pecans on a sheet pan. Bake for about 5 minutes to toast. Watch them closely so they don't burn.
  • Place crushed garlic into a wooden salad bowl and rub it onto the sides and bottom. Add the olive oil to the bowl.
  • Place the salad greens, onion, hearts of palm and cubed avocado in the salad bowl. Add the lemon juice, salt and pepper and toss until everything is well coated with the oil and lemon juice.

Notes

Can I Make This Ahead? Once the salad is dressed with an acid, in this case lemon juice, the juice will start to break down the salad, causing the lettuce to wilt and become soggy. This recipe is better made just before serving.

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 7mg | Potassium: 498mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1247IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 1mg

Hearts of Palm Salad with Avocado …It’s what’s for a Salad.

How To Make The Best Micheladas

By 15 Comments

This Michelada Recipe is a Mexican cocktail made with Mexican beer, seasoned with lime juice, hot sauce, Worcestershire and Soy Sauce. Add a healthy amount ice cubes and you’ve got a thirst quenching refreshing drink with a punch of zest and spice.

Two michelada cocktails.

What Is a Michelada?

A Michelada is a “Mexican beer cocktail”. (pronounced mEE-shaw-lah-da) It’s a Mexican cocktail that routinely combines beer, with a spicy red sauce, lime juice and spices. It is served in a chilled salt rimmed beer glass over ice. The red sauce for a Michelada is traditionallymade from hot sauce.

Micheladas have been around for decades in Mexico and are especially popular in the Northern areas of Mexico. It seems there are as many recipe versions as there are bartenders.

What makes this the best Michelada Recipe? I’m using an authentic recipe passed on to me by a well-known Mexico-born, popular Denver chef who served it in his Mexican Restaurants around town. I’m thrilled to be able to recreate the process and make homemade Micheladas.

The flavors in this Mexican cocktail are as exciting as its appearance.  Deliciously spicy and refreshing.

It tasts wonderful sitting in the warm fall sun on the back deck while waiting for the grill to heat for a sizzling steak dinner.

Simply stated, a Michelada is the perfect patio sipping beverage while grilling a steak dinner or lighter fare such as these Tequila Lime grilled fish tacos.

Let’s take a look.

Ingredients To Make The Best Michelada

Ingredients can vary from region to region, but classic Michelada ingredients include beer, lime juice, spices and a salty rimmed glass. And if you’re looking for a Michelada recipe without tomato juice or Clamato, you’ve come to the right place. Save that tomato juice for your next American cocktail, the Bloody Mary.

Ingredients to make Micheladas.
  • Light Mexican Beer
  • Tajin Seasoning: A spice mix that’s tangy, salty and a bit spicy. It offers a bright citrusy flavor with subtle chile notes.
  • Limes, for fresh lime juice and garnish.
  • Hot Sauce: We like Tapatio, its a very flavorful low heat level sauce. This recipe is very adaptable. Add more hot sauce to make it just right spicy for you.
  • Worcestershire Sauce
  • Soy Sauce

Ingredient Substitutions

  • Mexican Beer: What are the best beers to make micheladas? Use your favorite brand. Tecate, Sol, and even a Modelo Michelada is a good choice here.
  • Tajin: We’re using Tajin to coat the rim of the glasses. Substitute coarse salt if you’d like, or a combination of both.
  • Hot Sauce: We like Tapatio brand, however please feel free to use your favorite. Cholula, Valentina or even Tabasco sauce works well here.
  • Soy Sauce: You can make this Michelada recipe with Maggi sauce. It’s a great substitute for soy sauce.

How To Make Micheladas, It’s Easy

Making the sauce for Micheladas.
Rimming glasses with tajin seasoning to make micheladas.
  • Step 1: The Michelada Mix: In a bowl combine lime juice, hot sauce, Worcestershire and soy sauce and whisk well. 
  • Step 2: Press a lime wedge around the rim of two chilled glasses. Invert the glass onto a plate containing the Tajin.
Adding sauce to glass to make Micheladas.
  • Step 3: Fill the glasses half way full with ice cubes. Divide the sauce mixture between the glasses.
  • Step 4: Very slowly add the beer so that the thick mixture remains cozy in the bottom of the glasses. Top the glasses with a slice of lime or maybe even a small chili pepper for a festive look.

Tip: Cut a slit in the lime wedge crossways without cutting through the peel. This will make it easy to rim the glass with the lime juice and will serve as a notch in the lime to garnish the glass.

FAQ’s

What’s The Best Beers For Micheladas?

This answer is simple. Your favorite Mexican Beer. Readily available Mexican Beers are Corona, Modelo, Pacifico, Sol, or Bohema. Choose a light lager that is refreshing in flavor that will complement the flavor of the spicy red sauce rather than a dark ale style beer that will over power.

Does a Michelada Have Tomato Juice?

Not for this recipe. I have seen versions that use tomato juice or Clamato juice, which makes it reminiscent to the popular Bloody Mary. To make the best Michelada recipe, use lime juice as the primary liquid along with hot sauce and spices.

Whats The Best Hot Sauce For Micheladas?

Again, the answer is what you prefer. We like Tapatio because it full of flavor, nice and thick and medium spicy. Cholula is another nice brand. But if you’re wanting to kick things up, choose your favorite spicy hot sauce. It simply comes down to your personal preference.

What’s The Difference Between and Michelada and a Chelada?

A Chelada is a much simpler drink than a Michelada. A Chelada is simply beer where lime juice is added and the glass rimmed with salt.

Can I Make A Pitcher of Micheladas?

Yes. Let’s say you want to make enough Micheladas to serve 8 people. Grab your favorite large glass pitcher. Multiply the ingredients by 4. Follow the directions in the recipe card. Mix the Michelada ingredients in the pitcher and then pour into eight ice filled, salt rimmed glasses. The only thing you’ll miss is the layered effect with the sauce separated from the beer.

Tips: How To Serve A Michelada

  • Serve with a long straw. Why? For the first few sips you want to suck up some of that thick rich hot sauce from the bottom of the glass and then chase it with a sip of the cold sparkling ice cubed beer from the top. And a crunch of Tajin that is beautifully fringed on the glass. This makes for a unique flavor sensation.
  • Garnishes: Have fun with the garnishes. A slice of lime is traditional and easy. How about a stalk of celery with top leaves attached. A cooked large shrimp sprinkled with chili powder placed on the rim. A slice of dill pickle would be fun. A small skewer alternated with green olives and cherry tomatoes. Have fun, make it yours.

What To Serve With Micheladas

Micheladas are the perfect Summer outdoor grilling, patio sipping beverage. They’ll go with anything that will come off that grill and here are some ideas.

More Mexican Drinks:

Print Recipe
5 from 1 vote

Best Michelada Recipe

The refreshing Michelada is a Mexican beverage made with Mexican beer, lime juice, Tabasco, Worcestershire and Soy Sauces. Add a healthy amount of ice cubes and you’ve got a beautiful drink to enjoy on the patio during Summer months. 
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Cocktails and Beverages
Cuisine: Mexican
Servings: 2
Calories: 144kcal
Author: Lea Ann Brown

Ingredients

  • Tajin or coarse sea salt to rim glasses
  • Plenty of ice cubes
  • 2 12-oz. cans Mexican Beer such as Corona, Bohemia, Tecate or Corona
  • 8 limes enough to squeeze into ½ C. lime juice
  • 1 teaspoon hot sauce Tapatio, Cholula or even Tabasco.
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon Soy sauce Or Maggi

Instructions

  • In a bowl combine lime juice, hot sauce, Worcestershire and soy sauce and whisk well. 
  • Press a lime wedge around the rim of two chilled glasses. Invert the glass onto a plate containing the Tajin. (or salt)
  • Fill the glasses half way full with ice cubes. Divide the sauce mixture between the glasses.
  • Very slowly add the beer so that the thick mixture remains cozy in the bottom of the glasses.
  • Top the glasses with a slice of lime or maybe even a small chili pepper for a festive look.

Notes

  • Tip: Cut a slit in the lime wedge crossways without cutting through the peel. This will make it easy to rim the glass with the lime juice and will serve as a notch in the lime to garnish the glass.
  • Serve with a long straw. Why? For the first few sips you want to suck up some of that thick rich hot sauce from the bottom of the glass and then chase it with a sip of the cold sparkling ice cubed beer from the top. And a crunch of Tajin that is beautifully fringed on the glass. This makes for a unique flavor sensation.
  • Garnishes: Have fun with the garnishes. A slice of lime is traditional and easy. How about a stalk of celery with top leaves attached. A cooked large shrimp wrapped around the rim. A slice of dill pickle would be fun. A small skewer alternated with green olives and cherry tomatoes. Have fun, make it yours.

Nutrition

Calories: 144kcal | Carbohydrates: 50g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 502mg | Fiber: 13g | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 138mg | Calcium: 155mg | Iron: 3mg

Best Michelada Recipe …It’s Whats For Happy Hour

Creamy Chicken Taco Casserole With Tortilla Chips

By 13 Comments

This Chicken Taco Casserole Recipe has layers of corn tortilla chips, ground chicken and cheese. And becomes very special drenched in a luscious tomato cream sauce. Easy, and a recipe your family will devour.

And if you love Southwestern style casserole recipes, check out my Biscuit Breakfast Casserole. It’s a crowd-pleaser.

A slice of Chicken Taco Casserole on a Mexican plate.

This Chicken Taco Casserole recipe just might be your new family favorite.

Reminiscent of the golden era, when casseroles were king and canned soups reigned, this particular recipe calls for its own cream sauce, without a can of condensed soup in sight. But not to fear, it’s still a very easy recipe.

The sauce is simply a mix of tomato juice and heavy cream. Who needs canned soups with that combo?

With taco seasoned ground chicken you’ve got a delicious old-fashioned, load up your plate treat.

Once baked, the end result is a texture you expect from a cheesy casserole with a crunch on top from the few chips that don’t get covered in the sauce.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make chicken taco casserole.
  • Tomato Juice
  • Sturdy Yellow Corn Chips: Important: Use sturdy yellow corn purchased tortilla chips. Look for a package of chips that indicates thick and sturdy. Don’t use the thinner and more delicate white corn chips. They will not hold up for the layering process and will become mushy or soggy.
  • Ground Chicken
  • Cheddar Cheese
  • Heavy Whipping Cream
  • Onion
  • Chile Peppers, roasted, seeded, peeled and chopped. I prefer Colorado grown Pueblo Chile Peppers. They’re thicker skinned and a bit spicier than Hatch Chiles.
  • Taco Seasoning

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Ingredient Substitutions

  • Ground Chicken: Use lean ground turkey.
  • Cheese: Use any good melting cheese for this recipe. Monterey Jack, Pepper Jack, or even Muenster cheese is a good choice here.
  • Chile Peppers: If you don’t feel like roasting peppers, or don’t have roasted peppers in the freezer from this past Fall harvest, substitute canned chile peppers from the Mexican food aisle at the super market. Use medium heat peppers for maximum flavor.
  • I highly advise you to use Homemade Taco Seasoning, the flavor will elevate this chicken taco casserole from good to fabulous. You’ll be glad you did.

Step by Step Instructions, It’s Easy!

Browning ground chicken and vegetables for chicken taco casserole.
Chicken mixture in a fry pan for chicken taco casserole.
  • Step 1: Heat a large fry pan over medium high heat. Add the oil. Once the oil is shimmering, add the ground chicken and chopped onion. Cook, stirring often until chicken is almost cooked and the onion has softened. Add the chopped chile peppers and taco seasoning.
  • Step 2: Cook and stir for 1 minute or until well combined.
Adding tomato cream sauce to ground chicken.
Adding corn chips to a casserole dish.
  • Step 3: Add tomato juice and cook for 5 minutes. Add cream and simmer for a couple of minutes until well blended, stirring.
  • Step 4: In a large deep casserole baking dish sprayed with non-stick spray, place ½ of the bag of tortilla chips in the bottom. 
Adding cheese to corn chips in a casserole dish.
Adding tomato cream chicken mixture to casserole.
  • Step 5: Sprinkle on half of the cheese.
  • Step 6: Spread half of the chicken mixture cream sauce over the tortilla chips and cheese.
Adding third layer of ingredients to chicken taco casserole.
Chicken Taco Casserole ready to bake.
  • Step 7: Add another healthy layer of tortilla chips. And most of the remaining cheese.
  • Step 8: Pour on the rest of the chicken cream sauce and top with the remaining cheese.
Baked chicken taco casserole topped with lettuce and tomatoes.
  • Step 9: Bake at 350 degrees for 30 minutes. Top with you favorite taco fixings like chopped lettuce and diced tomatoes for that taco experience. Slices of fresh jalapeno peppers and a dollop of sour cream are also welcome here.

The end result is a “tortilla crust” base with layers of cheese creamy tomato sauce for an easy Mexican Chicken Casserole.

If Using Fresh Roasted Chile Peppers

Each Fall, I purchase roasted chile peppers from street vendor chile roasting operations. Either Hatch chiles or Colorado grown Pueblo chile peppers. I divide them into freezer safe plastic bags and freeze them to keep us warm all winter long. You can roast your own chile peppers by placing them about 5″ below your oven broiler, and turning often until blistered. Then prep them per these directions.

how to clean roasted chile peppers

Tip: On Cleaning Roasted Chile Peppers: Friends don’t let friends use water to remove the blistered skins off roasted chile peppers. Just scrape the skins off with your hands. If you rinse them with water, you’re washing away some of that smoky flavor that we all love.

FAQ’s

Does This Casserole Freeze Well?

This recipe makes enough to feed an army, so for us empty nesters, it’s a perk to be able to freeze meals. Yes, this casserole freezes well. Place any leftovers in a freezer safe container. It will keep for 3 months. To reheat, let it thaw in the refrigerator overnight. Reheat in the microwave in 30 second increments at 50% power. Using 50% power is a gentler way to reheat, and will also heat more evenly.

How Do I Store Leftovers?

Store leftovers in an airtight container, or simply cover the casserole with plastic wrap. It will keep 3 – 4 days in the refrigerator. Reheat using the microwave.

Is This Chicken Taco Casserole Gluten Free?

Yes, corn tortilla chips are gluten free and the remaining ingredients are naturally gluten free. Including my homemade Taco Seasoning. Check packaging if using a commercial taco seasoning from the store.

Can I Grind My Own Chicken?

Yes, and I do most of the time. Simply place 1 pound boneless skinless chicken breasts, or a combination of chicken breast and boneless skinless chicken thighs in a food processor. Pulse until coarsely ground.

Variations

  • Make this a beef taco casserole by substituting lean ground beef for the ground chicken. 93% lean 7% fat is a good ground beef ratio for this recipe.
  • Spicy: Spice things up by adding some thin sliced fresh jalapeno peppers to the toppings.
  • Serve this chicken taco casserole with salsa or pico de gallo.

Tips

  • Grate your own cheese. Those packets of pre-shredded cheese are most certainly convenient, however they can contain chemicals that keep it from clumping. Those same chemicals will also create a cheese that doesn’t melt as creamy as fresh grated.
  • Don’t worry about some of the tips of those corn chips sticking out of the sauce. As the casserole bakes, those chips serve as a built in crunchy topping.
  • Use a deep sided casserole dish. A 9 x 13 Pyrex won’t work as well.
  • Commercial Taco Seasoning Packets: Are seasoned to please the masses. For me they simply don’t carry enough spicy heat. If using one of these, add a pinch of chile powder such as New Mexico Red or Cayenne.

More Recipes You Might Like

If you’re looking for more Mexican food recipes, don’t miss my Mexican Food Category. You’ll find lots of recipes to bring a Fiesta to your table, including the most popular on my site for Stacked Enchiladas.

This ground chicken taco casserole is inspired from a Junior League Cookbook, Fiesta, which describes its contents as “favorite recipes from South Texas”. It’s an old book that I found at a garage sale and it’s full of comfort food treasures…recipes that found their way to family dinners, church potlucks and neighborhood gatherings…age old crowd pleasers.

A slice of chicken taco casserole on a Mexican plate.
Print Recipe
5 from 2 votes

Chicken Taco Casserole with Corn Tortilla Chips

Layers of corn tortilla chips, chicken and cheese, all drenched in a luscious tomato cream sauce spiked with chile peppers. You've got yourself a very special Chicken Taco Casserole.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: Southwestern Mexican
Diet: Gluten Free
Servings: 12
Calories: 418kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground chicken
  • 2 Tablespoons Vegetable oil
  • 1 large Sweet onion chopped
  • ¼ teaspoon Kosher Salt
  • 8 Chile peppers roasted, skins removed, chopped. Medium heat peppers works well for this. Or two 4 ounce cans from the Mexican aisle.
  • 2 Tablespoons Taco Seasoning
  • 1 ½ cup Tomato juice
  • 1 ½ cups Heavy Cream
  • 16 ounce Yellow Corn Tortillas 1-16 ounce bag of sturdy chips
  • 4 Cups Shredded Cheddar Cheese

Instructions

  • Preheat oven to 350 degrees.
  • Heat a large fry pan over medium high heat. Add the oil. Once the oil is shimmering, add the ground chicken and chopped onion. Season with salt and cook, stirring often until chicken is almost cooked and the onion has softened. About 6 – 7 minutes.
  • Add the chopped chile peppers and taco seasoning. Cook and stir for 1 minute or until well combined.
  • Add tomato juice and cook for 5 minutes. Add cream and simmer for a couple of minutes until well blended, stirring.
  • In a large casserole sprayed with non-stick spray, place ½ of the bag of tortilla chips in the bottom. Spread half of the chicken cream sauce over the tortilla chips. Sprinkle on half of the cheese.
  • Add another healthy layer of tortilla chips. You won't need the whole bag but most of it. Pour on the rest of the chicken cream sauce and top with the remaining cheese.
  • Bake at 350 degrees for 30 minutes. Top with chopped lettuce and chopped tomatoes for that taco experience. Slices fresh jalapeno peppers and a dollop of sour cream are also welcome here.

Notes

  • Use a 3 or 4 quart deep sided casserole dish. A 9 x 13 flat Pyrex won’t work as well. It’s too flat to hold the chips.
  • Grate your own cheese. Those packets of pre-shredded cheese are most certainly convenient, however they can contain chemicals that keep it from clumping. Those same chemicals will also cause a cheese that doesn’t melt as creamy as fresh grated.
  • Don’t worry about some of the tips of those corn chips sticking out of the sauce. As the casserole bakes, those chips serve as a built in crunchy topping.
  • Commercial Taco Seasoning Packets: Are seasoned to please the masses. For me they simply don’t carry enough spicy heat. If using one of these, add a pinch of chile powder such as New Mexico Red or Cayenne.
Recommended: Use my recipe for Homemade Taco Seasoning. It only takes a few minutes to make and the flavor is far superior to packages purchased at the store;

Nutrition

Calories: 418kcal | Carbohydrates: 25g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 336mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 50mg | Calcium: 332mg | Iron: 1mg

Chicken Taco Casserole … It’s Whats For Dinner

Mexican Beef Machaca Recipe (Carne Machaca)

By 30 Comments

This Beef Machaca recipe is a must have for any cook serious about Mexican food. Marinating pot roast overnight in an easy Mexican marinade insures that braised beef is full flavored to make the best Machaca beef tacos, burritos and more.

Beef machaca tacos served with cotija cheese and salsa.

Table of contents

What is Machaca Beef?

Beef Machaca (Carne Machaca) originally comes from Sonora. Machaca in its traditional form is the Mexican equivalent of dried beef, beef jerky. Beef that has been marinated, cooked, shredded and dried. The drying process preserves the beef.

Beef Machaca is also a flavorful beef dish where the meat is marinated, slow braised, and then shredded and used to make burritas, an everyday type of taco that is folded rather than rolled like a burrito.

The Tex-Mex version is a Mexican shredded beef dish that can be served alone with tortillas for tacos and burritos. You can commonly find it on Mexican Restaurant menus where it’s often referred to simply as shredded beef.

There are many subtle differences in how it is prepared from recipe to recipe. My research found me combining ingredients from a few, and testing … testing … testing.

This combination of flavors will bring Carne Machaca to your home kitchen … so you can make Machaca tacos, just like you’d enjoy in a Mexican Restaurant.

This Machaca recipe is a Mexican version of tender pot roast, it’s simply simmered stove top with some spices…let the fiesta begin!

Let’s take a look.

Ingredients You’ll Need For The Marinade

Ingredients to make beef machaca marinade.
  • Chuck Roast – 2-3 pounds.
  • Limes – for the juice
  • Worcestershire Sauce
  • Chile Powder, New Mexico Red Chile Powder Preferred, or a single blend chile powder such as Ancho.
  • Cumin
  • Garlic Powder

Ingredient Substitutions

  • Beef: Chuck roast is routinely used for Machaca Beef because it’s an inexpensive option. Other cuts of meat that will shred well are: rump roast, brisket, flank steak, or skirt steak.
  • Garlic Powder: Substitute fine chopped fresh garlic.
How to marinate beef machaca.
  • Step 1: Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the chunks of beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.

What You’ll Need To Cook The Machaca Beef

Ingredients to make Mexican beef machaca.
  • Garlic
  • Green Bell Pepper
  • Onion
  • Jalapeno Pepper
  • Canned tomatoes with Green Chile Peppers: Rotel brand is a good example.
  • Beef Broth
  • Hot Sauce: Your favorite brand. I use Tabasco.
  • Cumin
  • Mexican Oregano

Ingredient Substitutions

  • Chile Peppers: You can substitute a small poblano pepper for the Jalapeno pepper.
  • Canned Tomatoes: I have made this with three fresh tomatoes, chopped and mixed with chopped roasted Hatch green chile peppers.
  • Broth: Chicken or vegetable broth will work.
  • Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, How To Make Machaca Beef

Searing beef to make beef machaca.
Cooking vegetables to make beef machaca.
  • Step 1: Remove meat from marinade, drain thoroughly and pat dry with a paper towel. In a Dutch oven, or large skillet, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides. Do this in several batches if the pot is too crowded.
  • Step 2: When all the beef is browned nicely and removed from the pan, add the onions and peppers. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it’s responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It’s a technique that brings science to your cooking skills.

Combining beef and vegetables to make beef machaca.
Slow cooker shredded beef barbacoa on a white platter.
  • Step 3: Stir in the remaining ingredients, then add the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. Turn the meat after one hour of cooking.
  • Step 4: The meat should be very tender and should easily fall apart when pricked with a fork. Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return shredded meat to the pan and stir.

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

FAQ’s

Can I Make This Beef Machaca Recipe In The Slow Cooker?

Yes. After the marinade, and once the beef is seared, simply transfer the ingredients to a crock pot. Cook on low for 8 hours. Shred the beef and then return the meat to the crockpot and let it cook for another 30 minutes or so. Voila, slow cooker Mexican shredded beef.

Is Beef Machaca Spicy?

That’s the beauty of any Mexican food recipe. You control the spice level. Using a mild chile powder will keep the heat level down. Changing out jalapeno peppers for poblano peppers will also tame that heat.

Can This Recipe Be Made Ahead?

Yes. This is one one of those recipes that if it sits in the refrigerator for a day, the flavors will be even more enhanced. The beef will keep moist because after shredding, you add it back into the cooking liquid. Covered in the refrigerator, this will keep very well for 3 – 4 days.

Why Add Vinegar At The End Of This Recipe?

Vinegar is magic. And in my kitchen, it’s as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food. Tip: Does your recipe have an overwhelming strong bite of tomato flavor? A splash of vinegar will balance the flavor.

How To Serve Beef Machaca

Now that you’ve got all that glorious Carne Machaca, here are some ideas on ways to serve it. Tacos (pictured above) are a traditional way to serve this Machaca beef recipe, but let’s think outside that taco shell.

Beef Machaca Huevos. Mexican shredded beef is served on a flour tortilla and topped with an egg.

Simply add some of the shredded machaca meat to a flour tortilla and top with a over-easy fried egg. Voila, beef machaca huevos. An easy and delicious breakfast.

Mexican Shredded Beef Breakfast Burritos.
Beef machaca burrito. Filled with mexican shredded beef.
  • Wrap beef machaca and scrambled eggs in a flour tortilla. During tomato season, add some fine chopped tomatoes. Top with cheese for a breakfast burrito. Don’t forget the skillet fried potatoes.
  • And for the simplest of all, simply wrap the beef along with some thin sliced sweet onion for a quick Machaca burrito, street style.
  • And of course, the easiest way to serve Machaca been is Machaca tacos. Hard corn shells, soft corn shells, or small flour tortillas. All you need is a sprinkling of grated cheese, crumbled Cotija cheese and some chopped cilantro.

What To Serve It With

A side dish of Oven Baked Mexican Rice is always a good choice. Or take a look at these Mashed Potato Stuffed Poblano Peppers. And if you’re looking for something less carb heavy, try this Southwest Salad with Black Beans.

Storage and Reheating

  • Store beef machaca in it’s liquid for up to 4 – 5 days in an air tight container in the refrigerator. To reheat, simmer the beef on low stovetop, or microwave in one minute increments at 50% power. Stirring every minute.
  • Freeze machaca meat in a freezer safe zip-lock style bag. Just place the meat in the bag, press the air out, then store laying flat. A freezer bag is a great way to save freezer space.

Carne Machaca is a great example of cooking with one of my favorite techniques, braising. I look forward to making this again to use it in rellenos, enchiladas and beyond. So many possibilities.

The inspiration for this recipe came from Texas Cooking. I made a few tweaks and it made some of the best Mexican shredded beef tacos I’ve ever had..

And if you’re looking for more South of The Border Mexican Roast Beef ideas, you won’t want to miss my recipe for Mexican Pot Roast. Just right spicy and a more tomato based recipe than Machaca Beef.

More Mexican Recipes with Beef

And if you’re looking for more Mexican Food Recipes, don’t miss my Mexican Southwest Category. You’ll find lots of great recipe ideas, including the most popular on my site for Hatch Green Chile Colorado.

Beef machaca tacos served with cotija cheese and salsa.
Print Recipe
4.67 from 9 votes

Beef Machaca Recipe (Carne Machaca)

Pot roast is slow braised in Mexican spices and then shredded. Great for tacos, burritos and all things Mexican and Tex-Mex.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course Beef
Cuisine: Mexican
Diet: Gluten Free
Servings: 12
Calories: 238kcal
Author: Lea Ann Brown

Ingredients

  • For the marinade:
  • 2-3 pounds Chuck Roast or Skirt Steak trimmed and cut into portions.
  • ¼ cup Worcestershire sauce
  • Juice of two limes
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon New Mexico chili powder or Ancho Chile Powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup vegetable oil or olive oil
  • To cook the beef:
  • Vegetable oil for searing the beef
  • 1 large sweet onion diced
  • ½ green bell pepper diced
  • 4 cloves of garlic minced or pressed
  • 1 jalapeno pepper minced
  • 1-14 ounce can diced tomatoes or tomatoes with green chilies
  • ¼ cup beef broth
  • 1 tablespoon dried Mexican oregano or Marjoram
  • 1 tablespoon ground cumin
  • 1 teaspoon hot pepper sauce such as Tabasco
  • salt and pepper to taste
  • ½ teaspoon cider vinegar

Instructions

  • For the marinade, Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.
  • Remove meat from marinade, drain thoroughly and pat meat dry with a paper towel.
  • In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot.
  • Sear the beef a few pieces at a time to develop a rich brown color on all sides. Do this in several batches if the pot is too crowded.
  • When all the beef is browned remove it from the pan. Turn down the heat to medium and add the onions, and peppers to the hot pan. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.
  • Stir in the remaining ingredients, then add the beef.
  • Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. Turn the meat after one hour of cooking.
  • The meat should be very tender and should easily fall apart when pricked with a fork. Remove from heat, remove meat to a cutting board and shred with a pair of forks.
  • Return beef to the pot and bring to a simmer, uncovered for about 10 minutes. At this point, adjust the seasoning with salt and pepper and any additional chile powder for more heat.
  • Finish by stirring in the vinegar. 

Notes

Pro Tip: Don’t skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating a layer of deep flavor and sealing in juices.
This is one one of those recipes that if it sits in the refrigerator for a day, the flavors will be even more enhanced. The beef machaca will keep moist because after shredding, you add it back into the cooking liquid. Covered in the refrigerator, this will keep very well for 3 – 4 days.
Store beef machaca in it’s liquid for up to 4 – 5 days in an air tight container in the refrigerator. To reheat, simmer the beef on low stovetop, or microwave in one minute increments at 50% power. Stirring every minute.
Freeze machaca meat in a freezer safe zip-lock style bag. Just place the meat in the bag, press the air out, then store laying flat. A freezer bag is a great way to save freezer space.

Nutrition

Calories: 238kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 373mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 3mg

Easy Cheesy Mexican Omelette With Chorizo

By Leave a Comment

Keeping the filling simple, this Mexican Omelette with chorizo and cheese is a quick breakfast, lunch or light dinner. This chorizo omelette is easy to make, let’s take a look:

Mexican omelette with chorizo and cheese.

We all love omelettes, but haven’t you had your fair share of mediocre versions? Like an omelette so heavy with ingredients, that the eggs have broken and it more resembles scrambled eggs? Or an omelette that’s browned too much, compromising the flavor?

Leave it to my tenure at Culinary School for a deep dive into how to make a consistently good omelette.

If you follow the simple rule of “less is more”, you’ll always turn out an omelette you can be proud of.

The ingredients should be simple and minimal so the creamy flavor of the egg doesn’t get lost. After all, the eggs are what it’s all about.

For this chorizo omelette, keep in mind that we’re not making an egg burrito, we want the ingredients to compliment and enhance the flavor of the egg, rather than over-power.

Chorizo is heavy in texture and big on flavor, so keeping a good ingredient balance, this chorizo omelette is an example of how to make an omelette that will allow each flavor to shine.

Mexican chorizo and cheese unite with two large eggs for a Fiesta of a breakfast.

Mexican Chorizo Omelette Ingredients

Ingredients to make a Mexican Omelette.
  • Mexican Chorizo Sausage: Cooked
  • Shredded Cheese: Cheddar
  • Salsa: Your favorite brand
  • Milk
  • Eggs: 4 large eggs
  • Chile Powder
  • Jalapeno Pepper
  • Avocado
  • Butter

Ingredient Substitutions

  • Meat: You can also use ground beef or ground chicken that’s been seasoned with taco seasoning.
  • Cheese: Use any good melting cheese. Monterey Jack, Pepper Jack and Muenster are all good choices here.
  • Chile Powder: New Mexico Red Chile Powder is recommended, or Ancho chile powder.
  • Butter: Omelettes take on a creamy buttery flavor using butter, but you can use a non-stick cooking spray for a low-fat option.
  • Milk: Substitute Mexican crema or sour cream. I do this a lot when making scrambled eggs or omelettes.

Step by Step Instructions, It’s Easy

Mixing eggs with chile powder to make a Mexican Omelette,
How to make a Mexican Omelette in an omelette pan.
  1. Step 1: Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.

Pro Tip: Don’t over mix the eggs. Mix just enough to combine eggs until a few bubbles appear. If you over-mix it will cause the protein to break down resulting in rubbery texture.

  1. Step 2: Melt 1 Tablespoon butter, in an omelette pan. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
  2. Step 3: With the pan setting on the burner, move it in a circular motion. This movement will distribute the uncooked eggs in the pan and set the omelette quicker.
Making a Mexican Omelette with Chorizo and Cheese.
  1. Step 4: Once the eggs are almost set, add the cooked chorizo and cheese on top of the egg mixture. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
Can I Use Olive Oil Instead of Butter?

You’re better off using vegetable oil. Vegetable oil has a higher smoking point that olive oil. Which means that the oil will heat faster. This is beneficial when adding eggs to the pan. You won’t risk the egg omelette sitting in oil that’s not hot enough, which will lead to the eggs soaking up the oil, rather than frying.

What Cheese is Best For This Chorizo Omelette?

Choose a good melting cheese. Muenster is a very good choice, as is any other soft cheese such as Monterey Jack, Pepper Jack or Cheddar. Avoid hard cheeses like Parmesan, or a Mexican crumbling cheese such as Cotija. I also don’t like to use Mozzarella. Even though it’s a great melting cheese, it’s strings once it’s melted, making it hard to eat.

What Kind Of Chorizo Should I Buy?

I prefer to purchase Mexican chorizo that is sold in packages that resemble hamburger. Another option are the tubes of finely ground chorizo which contain a lot of oil. This products cooks down the a very fine texture, rather than a chunkier version of burger type product. And don’t confuse Spanish chorizo with Mexican Chorizo. Spanish chorizo is a hard sausage product that is already cured and cooked. And it has a totally different flavor profile than Mexican chorizo.

Is This Omelette Gluten Free?

This omelette is naturally gluten free and a great source of protein.

Omelette Tips

  • We made hundreds of omelettes in Culinary School, following the rules of quick and fast. An omelette should take about two minutes to make, from start to finish.
  • Any filling for any omelette should be added right before folding the omelette which means it’s necessary for all fillings to be fully cooked.
  • More than likely any omelette will include cheese, so it’s imperative that the cheese be fine grated, so the heat from the eggs will melt it when you fold the omelette.
  • Grate the cheese yourself. Bags of pre-grated cheese contains chemicals to keep the cheese from sticking together. This will also cause the cheese to melt slower.
  • Don’t let the eggs brown on the bottom. You’ll lose that delicate texture and flavor.
  • An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick 8″ omelette pan and reserve its use for fried eggs, scrambled eggs and omelettes.

Looking for more perfect omelette tips? Visit my article about making a two egg omelette, perfect every time.

Chorizo Omelette Variations

  • Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
  • Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
  • Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
  • Add chopped or sliced avocado to the omelette once it’s plated.
  • Fine chopped cilantro is always welcome.
  • For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice splash of color.
  • Switch out traditional salsa for a spoonful of green chile sauce .

What To Serve With This Mexican Chorizo Omelette

I always like to serve potatoes with an omelette. Try this recipe for Savory Skillet Potatoes. Refried beans are also a good choice. Everyone loves biscuits, take a look at this recipe for Fried Biscuits.

Omelettes are so quick to make, prepare any side dish before you start cooking the eggs.

More Mexican Breakfast Ideas

Love scrambled egg recipes? Take a look at my easy recipe for Huevos a la Mexicano (easy Mexican scrambled eggs).

And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes, and the most popular breakfast recipe on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican omelette with chorizo and cheese.
Print Recipe
5 from 1 vote

Cheesy Mexican Chorizo Omelette

Keeping the filling simple with chorizo and cheese, this Mexican Chorizo Omelette is a quick breakfast, lunch or light dinner.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Diet: Gluten Free
Servings: 2 omelettes
Calories: 538kcal
Author: Lea Ann Brown

Equipment

  • Omelette pan non-stick

Ingredients

  • ¼ pound Mexican Chorizo bulk, cooked
  • 4 large eggs
  • 1 Tablespoon milk divided
  • 2 Tablespoons butter divided
  • 1 teaspoon New Mexico Red Chile Powder divided, or Ancho Chile Powder
  • ½ Cup Shredded Cheddar Cheese

Instructions

  • Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
  • Melt 1 Tablespoon butter in an omelette pan over medium heat. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
  • With the pan setting on the burner, move the pan in a circular motion, This movement will distribute the uncooked eggs around in the pan and set the omelette quicker.
  • Once the eggs are almost set, add half the cooked chorizo and half of the cheese down the center of the omelette. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
  • Repeat to make the 2nd omelette.
  • Top with sour cream or Mexican Crema. Salsa, Cilantro, or chopped or sliced avocado.

Notes

Tip: An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick omelette pan and reserve it to only cook eggs and omelettes.
  • Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
  • Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
  • Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
  • Add chopped or sliced avocado to the omelette once it’s plated.
  • Fine chopped cilantro is always welcome.
  • For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice garnish presentation.
Keep the first omelette warm by tenting with foil, while you make the 2nd omelette.

Nutrition

Calories: 538kcal | Carbohydrates: 4g | Protein: 28g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 467mg | Sodium: 841mg | Potassium: 194mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1785IU | Vitamin C: 0.01mg | Calcium: 272mg | Iron: 2mg

Mexican Chorizo Omelette … It’s Whats for Breakfast