Dried Beef with Eggs

Ingredients

• 200 g Machaca (dried beef)
• 6 große Eggs
• 2 mittelgroße Roma tomatoes
• 1 kleine Onion
• 1-2 Serrano chilies (or Jalapeño)
• 2 EL Vegetable oil
• 1/2 TL Cumin
• Salz Salt
• Frisch gemahlener schwarzer Pfeffer Freshly ground black pepper
• 2 EL Fresh cilantro, chopped
• 4 Tortillas (corn or flour)

Instructions

1. Rehydrate the machaca if necessary. To do this, place the dried beef in a bowl, cover with hot water, and let soak for 10 minutes, then drain and squeeze out excess water. Finely dice the tomatoes and onion, deseed the chilies (if less heat is desired), and finely chop them.
2. Heat the vegetable oil in a large skillet over medium heat. Add the rehydrated machaca and cook, stirring occasionally, for about 5-7 minutes until lightly crispy and browned.
3. Add the diced onions and chopped chilies to the skillet and sauté for another 3-4 minutes until the onions are soft and translucent.
4. Stir in the diced tomatoes and cumin. Cook together for about 3-5 minutes until the tomatoes have softened and released their juices.
5. In a separate bowl, whisk the eggs and season with salt and pepper. Pour the scrambled eggs over the machaca and vegetable mixture in the skillet.
6. Gently stir the eggs until they are set but still moist (about 2-3 minutes). Be careful not to overcook the eggs.
7. Remove the skillet from the heat and stir in the fresh cilantro.
8. Serve the Machaca con Huevo immediately, optionally with warm corn or flour tortillas for scooping.

Nutrition