El Machacado Con Huevo ! Beef And Egg Scramble!
Seasoned dried beef scrambled with onion, serrano pepper, tomato, cilantro and eggs! For me, it's the perfect breakfast taco!
Servings 2 Servings
Ingredients
- Avocado oil More Traditional To Use Natural Rendered Pork Fat
- 3 1/2 oz dried beef from Mexico
- 1/2 white onion (all I had was red) sliced or chopped
- 1 large serrano pepper minced
- 1 large roma tomato diced
- 1 tbsps fresh cilantro chopped
- 4 large eggs whisked
- Salt and pepper to taste, beef is salty, so go light on the salt
- Flour or corn tortillas warmed, flour is more traditional
- Your favorite salsa
- 1 small avocado sliced
Instructions
- Heat 3 tablespoons of oil at medium heat. The dried beef will absorb it quickly, so wait until it heats for a few minutes before adding beef.
- Add dried beef to hot oil and stir quickly to coat beef evenly in oil. let it fry for a minute.
- Add the 3/4 of the onions and serrano pepper. Saute for 2 minutes.
- Mix in the tomatoes and cilantro. Stir well to combine. Resist adding any salt because the beef is salted.
- After a few minutes, mix in the beaten eggs. Season to taste with pepper. Stir gently to combine. Add the remaining onions and stir to combine. Taste for salt, but I didn't feel it needed any.
- Serve machacado on warm tortillas. Garnish with your favorite salsa, more cilantro and avocado slices.
Notes
Mexican style dried beef can be found in most Mexican markets that carry a wide variety. It can be ordered online as well. I have dried my own beef low and slow in the oven in the past. It's pretty easy. Find super thin sliced steaks like chuck or top round. Season both sides with salt. Place on baking sheet lined with a wire rack. Bake in a 175 degree F oven for about 2 hours or until beef is completely dried out.