DRY MEAT WITH EGGS
This is a traditional dish of Machaca with eggs from the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat.
Provided by Mely Martínez
Categories Beef Main Course
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving, Calories 305 kcal, Carbohydrate 7 g, Protein 20 g, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 293 mg, Sodium 783 mg, Fiber 1 g, Sugar 5 g
MACHACA CON HUEVO RECIPE
Huevo con machaca is a quick, hearty Mexican breakfast made with dried beef, eggs, tomatoes, onion, garlic and cilantro. Top with chile Serrano and serve with warm tortillas.
Provided by Andres Carnalla
Categories Breakfast
Number Of Ingredients 9
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
Machaca Con Huevos is an easy & savory breakfast made with the famous Machaca from the northern states in Mexico. The dried beef is mixed with onions, chile verde, tomatoes and scrambled eggs.
Provided by Ana Frias
Categories Breakfast & Brunch
Time 20m
Number Of Ingredients 7
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
Nutrition Facts : ServingSize 1 serving, Calories 238 kcal, Carbohydrate 11 g, Protein 15 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 246 mg, Sodium 470 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 7 g
MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)
An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla. Recipe is easily doubled, or tripled. Could also be made in the crock pot.
Provided by BecR2400
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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