Machaca Con Huevo

(Machaca with Eggs)

Ingredients

• 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

Preparation

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.

• Servings: 4
• Type: Breakfast
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Beef, Breakfast, Entrée, Mexican
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