Machaca con Huevos
(Shredded or dried beef with Eggs)
serves 4 to 6

Machaca is beef that has been marinated, cooked, shredded and then dried.  If is available in the Hispanic section of large supermarkets or in Mexican grocery stores.  In a pinch, any form or shredded beef will do, included canned beef.

Prep Time:     5   min (if using purchased Machaca or canned beef)
Cook Time:    10 min

 

Ingredients

Equipment

  • 12 eggs, beaten

  • 1 cup Machaca or shredded beef

  • 1 can diced mexican style tomatoes

  • 1 onion, coarsely chopped

  • 1 serrano chile, finely diced

  • 1 small green bell pepper, coarsely chopped

  • pinch of cumin

  • pinch of salt

  • 1 teaspoon lard or oil

  • corn or flour tortillas (optional - 2 or 3 per person)

  • stove, fire pit, or some source of heat

  • Medium Skillet

  • Container to hold hot Machaca mixture in while cooking the eggs

  • knife to chop onions, etc...

  • wooden spoon or something to stir with

  • Foil

Heat the lard (or oil) in a medium skillet.  Sauté the onions, bell peppers, and Serrano Chile for about 30 seconds (just slightly tender)  Add in the Machaca and continue to heat until the meat is warm throughout.  Don't overcook the onions and peppers.  Mix in the tomatoes, cumin and pinch of salt, then remove mixture from pan and set aside.  In the same pan cook the eggs, constantly stirring and scraping with a wooden spoon or spatula to make them scrambled.  When eggs are almost done, remove from heat and fold in Machaca mixture.  Let eggs sit in hot pan for an additional minute to finish cooking. 

Heat the tortillas any way you can until tender. You may heat them directly over an open flame, on a hot pan, or wrap them in foil and place on the stove in campfire until hot.

Serve.  I like to rip the tortillas into strips and use them to pick up the Machaca mixture by hand.

This dish is often served with refried beans and Mexican rice.  Some people also like to add sour cream, guacamole, or salsa.