Authentic Machaca Con Huevos Food

MACHACA CON HUEVOS

Steps:

• Heat oil in a large skillet.
• Add onion and jalapeno to a skillet.
• Cook for 1 minute.
• Add the tomato.
• Cook for 3 minutes.
• Add the machaca and garlic.
• Cook for 5 minutes.
• In a separate bowl, whisk the eggs.
• Add the eggs and salt to the skillet.
• Cook for 2 minutes, or until eggs are fully cooked.
• Top with cilantro.

MACHACA CON HUEVO RECIPE

Steps:

• Chop tomatoes and onion. Then finely chop garlic, Serrano chili and cilantro.
• Heat pan to medium and pour in cooking oil.
• Add shredded beef to the pan and quickly stir. Be careful as oil may splatter.
• Stir machaca constantly for three minutes, making sure beef doesn't stick to the pan.
• Add onions to the pan and stir to combine.
• Add garlic. Cook for one minute, stirring constantly.
• Add tomatoes and Serrano chile. Cook for one minute, stirring frequently.
• Crack four eggs into a bowl and add salt and pepper to taste. Note that beef may already be salty, so taste the beef before adding salt.
• Sprinkle cilantro on top of eggs and beat with a fork or whisk until well combined.
• Pour eggs into the pan with machaca mixture. Increase heat and cook for two minutes, stirring constantly.

AUTHENTIC MACHACA CON HUEVOS

Steps:

• In a small bowl, add the 5 eggs and season with salt & pepper to taste. Scramble with a fork and set aside
• In a large skillet, heat two tablespoons of oil over medium heat. Add the onions and chile verde. Cook for 3 minutes or until soft.
• Add the tomatoes and cook and cook for two more minutes. Then add the machaca and mix to combine well.
• Add the scrambled eggs and cook until eggs are no longer runny.
• Serve warm with tortillas and beans

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.