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Eggs with Shredded Dried Beef |
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Serves: 4 Print this Recipe(Huevos con Machaca) Category: Egg Dishes Mexican dried beef (machaca) is a staple in northern Mexico. It goes into tacos, burritos, and gets mixed together with eggs for a robust breakfast. Prepare the machaca a day ahead. 1 cup Mexican Dried Beef (1/2 recipe) 2 tablespoons vegetable oil 1/4 medium onion, finely chopped 1 jalapeño pepper, seeded, veins removed, and finely chopped 1 medium tomato, cored and finely chopped 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 6 large eggs, beaten 2 tablespoons chopped fresh cilantro 2 tablespoons crumbled queso fresco (Mexican fresh cheese) 1. Prepare the dried beef a day ahead. Cover and refrigerate. Bring to room temperature before using. Heat the oil in a medium skillet. 2. Cook the onion and chile, stirring, until softened, 3 to 4 minutes. Stir in the shredded beef, tomato, salt, and pepper. Add the beaten eggs and cook, stirring to scramble, until just set, about 2 to 3 minutes or to desired doneness. Divide the eggs among four serving plates. Sprinkle with cilantro and cheese. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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