← Nouns Cooking · Mexican

Ingredients

• 75 g machaca (dried shredded beef), or 250 g shredded cooked beef
• 2 tbsp Vegetable oil
• ½ white onion, chopped
• 1 serrano or jalapeño chilli, finely chopped
• 1 clove Garlic, finely chopped
• 2 medium tomatoes, chopped
• 6 large eggs, lightly beaten
• 1 pinch Black pepper
• 1 tbsp Coriander (cilantro), chopped
• 8 warm flour tortillas

Method

1. Heat the oil in a frying pan over medium heat. Cook the onion and chilli for 3 min until soft, then add the garlic for 30 seconds.
2. Add the machaca and fry for 2–3 min, stirring, until it smells toasty and starts to crisp at the edges.
3. Stir in the tomatoes and cook for 3–4 min, until they soften and the beef has soaked up their juice.
4. Pour in the eggs and stir gently for 2 min, until just set. Taste before adding salt: machaca is often quite salty. Season with pepper.
5. Scatter with coriander and wrap in warm flour tortillas with beans and salsa.

Tips

• Dried machaca is sold in Mexican shops; leftover shredded pot roast or barbacoa is a good stand-in.
• Use corn tortillas for a gluten-free breakfast.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal My Latina Table