Machaca Con Huevos

Title:
Machaca Con Huevos

Yield:
4 Servings

Categories:
Mexico




Ingredients:





     2 lb Stewing beef


     6 tb Oil; * see note


     1 sm Onion; minced


     3    Serrano chilies; seed/mince


     1 lb Tomatoes


          -peel-seed-chop


          Salt; to taste


     3    Eggs; beaten






 Recipe by: Jo Merrill Normally served as a breakfast dish, machaca has


 become accepted as a main course for dinner or lunch as well.


 


 * Original recipes calls for lard but you can use corn or safflower oil.


 Cut the beef into small cubes.  Place in a large saucepan with salted water


 to cover.  Bring to a boil; reduce heat to simmer.  Cook, partially


 covered, until the meat is tender, about 1 hour.  Cool the meat slightly in


 its broth, then drain and shred with a fork. In a large skillet, heat 2


 tablespoons of lard (or oil).  Add the onion and cook and stir until it is


 transparent.  Add chilies and tomatoes and cook over medium heat 2-3


 minutes.  Add salt to taste. In another large skillet, heat the remaining


 lard or oil almost to the smoking point. Add the shredded beef and cook and


 stir until lightly browned. Add the chili-tomato mixture. Stir in the


 beaten eggs, continuing to stir until they are just set. Serve at once.


 From Flavors of Mexico by Angeles de la Rosa and C. Gandia De Fernandez. Jo


 Merrill


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip