Machaca con Huevo (Machaca with Eggs)
Shredded beef combined with scrambled eggs, tomatoes, and onions make a delicious skillet breakfast or breakfast burritos.
Servings: 6 servings
- 1 tablespoon olive oil
- ½ cup red onion chopped
- 2 roma tomatoes chopped
- 1 jalapeño diced (optional)
- 2 cups shredded brisket or 1 cup carne seca dried beef
- 8 eggs
- salsa of your choice
- flour tortillas
In a large skillet, sauté onion in olive oil for 2 minutes. Once onions are translucent add tomato, jalapeño (if using), brisket or carne seca and cook for another 2 to 3 minutes.
Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly.
Serve with salsa of your choice and flour tortillas.
MAKE MACHACA WITH LEFTOVER SHREDDED BEEF:
Remember when we made these shredded beef brisket flautas? We were sure to double the recipe so that we can have plenty of brisket leftover to make this modern machaca recipe.
MAKE MACHACA WITH DRIED BEEF:
If you want to try the old fashioned version, try to find packaged carne seca (dried meat)
WHERE TO BUY DRIED MACHACA?
Dried beef is usually sold in Latin supermarkets or you can order it online.
Calories: 264kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 221mg | Sodium: 224mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg