![]() ![]() Diced avocado is never out-of-place on machacado, but it’s not required. 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 Slow-cooked shredded beef with egg, cheese and red sauce in a warm flour tortilla.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.Hungry for More?īe sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos. If you have any leftover Machaca con Huevos, roll them up into burritos. Serve with refried beans, hash potatoes, flour tortillas, and plenty of salsa de aguacate. Incredibly easy to throw together in a few minutes. Yes, you can use serrano peppers instead.Ĭan’t find machaca? Use leftover shredded beef barbacoa or brisket.ĭried machaca is sold in many Latin supermarkets or buy it online. Machaca Breakfast Burrito: Smoked and Simple Print Recipe This machaca breakfast burrito is smoky, spicy, and full of bold acidic flavors. Want it spicier? More jalapenos will give it a kick. Here, we are using it to cook all the ingredients. ![]() Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade. Jalapeno – Omit completely if you don’t like it spicy. Garlic – Raw or powdered garlic work well in this recipe. Machaca is made from beef that has been marinated, dried and shredded. Dried beef is scrambled with diced onions, eggs and spooned into a warm tortilla with a drizzle of salsa verde. Tomato – We are only using 1 tomato, but if you are feeding a lot of people, add an extra tomato. Machacado breakfast tacos are a deliciously hearty way to kick-off your morning. Mazola® Corn Oil – you only need 2 tablespoons of oil.Įggs – To feed more people, add more eggs. Once you take it out of the package, crumble any large pieces with your hands. Rehydrate it to make burritos, taquitos, or with eggs as in this recipe. This shredded beef jerky is an old time jerky favorite, commonly found in a can, tin, or jar perfect for on-the-go snacking. Today, this dried meat is still a popular ingredient in the northern states of Mexico and the southwestern states of the US. The Machaca is also commonly known as jerky chew or beef jerky chew. It originated with the ranchers and miners in Northern Mexico. In a nutshell, machaca is marinated beef or pork that has been dried and pounded to make tender. Back then, people preserved their meat by drying it. Machaca dates to before refrigeration was invented. If you don’t know what it is, you are missing out. Machaca con Huevos is one of my all-time favorite breakfasts. This is a sponsored post in partnership with Mazola® Corn Oil.
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