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Machaca con Huevo (Northern Mexican Shredded Beef & Egg Scramble)

BreakfastMexican30 minServes 4440 kcal41 g protein
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

From your pantry: 1 tbsp oil, ½ tsp ground cumin, ½ tsp garlic powder, salt, pepper.

Instructions

  1. 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.
  2. Add the onion and jalapeño and cook 3 minutes until soft, then add the tomatoes and cook until their juices evaporate, about 4 minutes.
  3. 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.
  4. 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

Calories440
Protein41 g
Carbohydrates17 g
Fat23 g
Fiber3 g
Sugar4 g
Sodium850 mg

Good for

High-protein meal plansWeight loss meal plansQuick 30-minute mealsMore Mexican recipes

Adapted from Kevin Is Cooking.

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