Machacado con Huevo

Instructions

1. 1

   Sauté Aromatics

   • Heat the lard or oil in a large non-stick skillet over medium heat.
   • Add the chopped onion and serrano pepper. Sauté, stirring occasionally, until the onion has softened and become translucent, which should take about 4-5 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant.
2. 2

   Toast Machaca and Cook Tomatoes

   • Add the shredded machaca to the skillet. Stir continuously for 2-3 minutes to lightly toast the beef and allow it to absorb the flavors of the aromatics.
   • Add the chopped tomatoes to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
3. 3

   Scramble the Eggs

   • In a separate bowl, whisk the eggs together with the salt and black pepper until they are uniformly yellow and slightly frothy.
   • Pour the whisked eggs over the machaca mixture in the skillet.
   • Allow the eggs to set for about 30 seconds before using a spatula to gently push and fold them.
   • Continue to cook, stirring gently, for 2-3 minutes or until the eggs are cooked to your preferred doneness. For the best texture, remove from heat when they are still slightly moist.
4. 4

   Garnish and Serve

   • Remove the skillet from the heat.
   • Stir in the freshly chopped cilantro.
   • Serve immediately with warm flour or corn tortillas, refried beans, and your favorite salsa.