Machacado con Huevo (Eggs with Shredded Beef)
Photo: Limbo@MX C, CC BY-SA 2.5
Machacado con huevo is a Mexican breakfast of scrambled eggs folded through shredded dried beef. The beef, carne seca, comes from Ciénega de Flores near Monterrey, where early settlers air-cured it to keep it through the year. Tía Lencha made the dish famous, first at home and then in her restaurant. The cooking takes about five minutes, and the table spread of tortillas, beans, cheese and salsa does the rest.
Instructions
Melt the butter in a large skillet over medium-high heat.
Pour in the lightly beaten eggs and cook, stirring often, for 2 to 3 minutes. They are ready for the next step when they have just started to set but still look wet in places.
Stir in the shredded beef filling. Keep cooking and stirring now and then for 2 to 3 minutes, until the eggs are fully cooked and the beef is hot all the way through.
Warm the tortillas and the refried beans if you have not already. Bring the eggs to the table with the tortillas, beans, shredded cheese and salsa so everyone can build their own tacos or eat the eggs on the plate.
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