Huevos con Machaca

Authentic Northern-style eggs with machaca, a flavorful breakfast classic.

Ingredients

• 150 grams Dried beef machaca
• 4 pieces Chicken eggs
• ½ piece White onion
• 1 piece Roma tomato
• 1 piece Serrano chile
• 1 tablespoon Lard
• 1 to taste Sea salt
• 1 pinch Freshly ground black pepper
• 4 pieces Flour tortillas

Directions

1. Hydrate and shred the machaca: Submerge the dried machaca in hot water for 10-15 minutes. Drain and finely shred until you have loose strands.
2. Chop the vegetables: Finely chop white onion, Roma tomato, and serrano chile (seedless for less heat).
3. Sauté the machaca: Heat lard in a skillet over medium heat. Add the shredded machaca and sauté for 5-7 minutes until browned.
4. Integrate vegetables: Add the chopped onion, tomato, and chile. Cook for 3-5 minutes until the onion is translucent.
5. Cook the eggs: Break the eggs over the machaca mixture. Season with salt and pepper. Scramble until the eggs are cooked to your liking.
6. Serve with tortillas: Warm flour tortillas on a griddle and serve immediately with the huevos con machaca.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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