Machaca con Huevo (Northern Mexican Shredded Beef & Egg Scramble)
A Monterrey-style breakfast of crispy, browned beef scrambled with eggs, tomato, onion and jalapeño, wrapped in warm corn tortillas with salsa. Shaved steak cooked until crisp stands in for the traditional sun-dried machaca.
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Ingredients
- 12 oz shaved steak, chopped fine
- 6 large eggs
- 2 cups liquid egg whites
- ½ white onion, diced
- 1 jalapeño, seeded and finely chopped
- 2 Roma tomatoes, diced
- a handful of cilantro, chopped
- 8 corn tortillas, warmed
- ½ cup salsa, for serving
From your pantry: 1 tbsp oil, ½ tsp ground cumin, ½ tsp garlic powder, salt, pepper.
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chopped beef in a thin layer with ½ tsp salt, the cumin and garlic powder, and cook, pressing and stirring only now and then, until the liquid cooks off and the beef is deeply browned and crisp at the edges, 8 to 10 minutes.
- Add the onion and jalapeño and cook 3 minutes until soft, then add the tomatoes and cook until their juices evaporate, about 4 minutes.
- Whisk the eggs and egg whites with a pinch of salt. Lower the heat to medium, pour them over the beef and stir slowly with a spatula until just set, 3 to 4 minutes.
- Sprinkle with cilantro and serve with warm tortillas and salsa so everyone can make their own tacos.
Tip: Traditional machaca is beef that's salted, sun-dried and pounded into fluffy shreds; if you find a bag of it (or carne seca) at a Mexican market, use 2 to 3 oz in place of the shaved steak and skip the long browning.
Nutrition per serving
| Calories | 440 |
|---|---|
| Protein | 41 g |
| Carbohydrates | 17 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
Good for
Adapted from Kevin Is Cooking.