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Machaca Con Huevo

Machaca Con Huevo

(Machaca with Eggs)

Chef Lou Rice, Springfield Division

Shredded beef with scrambled eggs, tomatoes and onions; great for breakfast and a terrific way to use leftover roast and brisket.


  • 1 tbsp cooking oil or lard
  • ½ cup onion, small diced
  • ½ cup poblano peppers, small diced
  • 3 cup shredded cooked brisket
  • 3 Roma tomatoes, rough chopped
  • ½ cup fire-roasted salsa
  • 8 large eggs, beaten
  • 1 cup Mexican melting cheese (like Chihuahua)
  • 8 ea eight-inch flour tortillas
  • Condiments: salsa, lime wedge and sliced jalapenos


  1. In a large skillet, sauté onion and peppers in oil until they soften. Stir in tomato, salsa and brisket and cook for another 2 minutes to 3 minutes. Add beaten eggs and cook for 2 minutes to 3 minutes or until eggs are cooked. Plate and top with some of the cheese. Serve warm flour tortillas on the side, a slice of lime, sliced jalapenos and additional salsa.

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