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Eggs with Shredded Dried Beef

Huevos con Machaca
Mexican dried beef (machaca) is a staple in northern Mexico. It goes into tacos, burritos, and gets mixed together with eggs for a robust breakfast. Prepare the machaca a day ahead.
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Ingredients

Makes 4 servings

  • 1 cup ½ recipe Mexican Dried Beef
  • 2 tablespoons vegetable oil
  • ¼ medium onion finely chopped
  • 1 jalapeño chile seeded, veins removed, and finely chopped
  • 1 medium tomato cored and finely chopped
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 6 large eggs beaten
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons crumbled queso fresco Mexican fresh cheese

Instructions

  • Prepare the dried beef a day ahead.
  • Cover and refrigerate.
  • Bring to room temperature before using.
  • Heat the oil in a medium skillet.
  • Cook the onion and chile, stirring, until softened, 3 to 4 minutes.
  • Stir in the shredded beef, tomato, salt, and pepper.
  • Add the beaten eggs and cook, stirring to scramble, until just set, about 2 to 3 minutes or to desired doneness.
  • Divide the eggs among four serving plates.
  • Sprinkle with cilantro and cheese.

Notes & Wine Advice

Serve hot.
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Course; Beef / Eggs
Cuisine; Mexican