Machaca con Huevo

1. 1
   prep

   Prep the machaca and vegetables.

   1.If using dried machaca, soak in warm water for 15 minutes, then drain and shred into thin strips by hand.

   2.Dice the onion into small pieces.

   3.Deseed the tomato and dice into small cubes.

   4.Seed and mince the jalapeño. Mince the garlic cloves.

   5.In a bowl, beat 8 eggs with a pinch of salt and black pepper until well combined.
2. 2
   saute · ~10 min

   Sauté the aromatics and beef.

   1.Heat 1 tablespoon olive oil in a large skillet over medium heat.

   2.Add diced onion and jalapeño. Cook until softened, about 4 minutes.

   3.Add minced garlic and sauté until fragrant, 30 seconds.

   4.Add the shredded machaca beef and cook, stirring, until lightly crisped at the edges, 3 minutes.

   5.Add diced tomato and a pinch of cumin. Cook 2 minutes until tomato softens.

   TIPDon't rush the beef — letting it get a few crispy bits adds incredible texture.
3. 3
   fry · ~4 min

   Scramble the eggs with the machaca.

   1.Reduce heat to medium-low.

   2.Pour the beaten eggs evenly over the beef mixture.

   3.Let the eggs set for 30 seconds before stirring.

   4.Gently fold and scramble until eggs are just set but still soft and creamy, about 3 minutes.

   TIPPull the pan off the heat when the eggs still look slightly wet — residual heat will finish cooking them.
4. 4
   garnish

   Garnish and serve immediately.

   1.Remove skillet from heat and sprinkle chopped cilantro over the top.

   2.Spoon onto warm plates and serve with warm flour tortillas on the side.

   3.Let everyone fold the machaca into tortillas at the table.

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