Machaca Scrambled Eggs Low Carb Food

DRY MEAT WITH EGGS

Steps:

• Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
• Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
• Now the tomatoes have released their juice.
• Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
• Well, some people like to eat this dish very saucy.
• Serve with and A spicy sauce will be a good addition in case you didn't add the serrano peppers.

MACHACA SCRAMBLED EGGS - LOW CARB

Steps:

• In small nonstick skillet, heat olive oil over medium-high heat.
• Add bell peppers and onions; saute until almost soft.
• Add minced garlic (*use less if fresh) and stir, cooking another minute.
• Meanwhile, roughly chop pulled pork (pork brisket, or machaca) and add in, stirring with onion mix.
• Let ingredients sit a bit to "crisp," although they won't get precisely crisp, it's more cooking some of the moisture out.
• Add in salsa and stir, again allowing to sit a bit before stirring again.
• In small bowl, stir together 3 eggs, salt & pepper.
• When the machaca mix is no longer wet, pour the eggs over all, and let sit a bit to become solid.
• When the eggs start becoming solid, scrape cooking spoon on bottom to create "tunnels" for the liquid to settle in; do this several times.
• When only the top is still looking moist, flip over to cook through.
• Serve.
• Note: I eat this as is, and it's a perfect portion for my hearty appetite! However, you are welcome to add other condiments to your liking, such as chopped jalapenos, more salsa, cilantro, cheese, sour cream, or have warmed tortillas to make tacos or burritos with.

MACHACA

Steps:

• In crockpot, cook roast on low heat 8-10 hours.
• Remove from pot and shred beef.
• In skillet, saute diced onion and green bell pepper until lightly browned.
• Add garlic and saute with onion for an additional minute or so.
• Add shredded beef to a very large skillet or dutch oven and heat with onion/garlic mixture.
• Add salt and pepper to taste.
• Add green chilis and tomatoes.
• Cook until well heated.
• Break eggs into a bowl and scramble.
• Add to meat mixture and cook until eggs are done and scrambled throughout.
• Add enough El Pato tomato sauce to moisten but not drench.
• When all is heated through, serve in large flour tortillas burrito style adding condiments as you wish.
• NOTE: If you eliminate the eggs, this makes a wonderful chimichanga filling as well.