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Machaca con Huevos

Machaca con Huevos

A delicious breakfast dish combining scrambled eggs with flavorful machaca, perfect for a hearty start to your day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mexican
Servings 4 people
Calories 443 kcal

Equipment

  • large skillet

Ingredients
  

  • 3 tablespoons pork lard or vegetable oil
  • 1 cup machaca about 2 ounces
  • 1 cup small white onion diced
  • 1 large jalapeño seeded and finely chopped
  • 1 medium tomato diced
  • 8 eggs beaten
  • Salt to taste
  • ¼ cup cilantro chopped
  • 8 warm tortillas flour or corn
  • Pico de Gallo or Salsa of choice

Instructions
 

  • In a large skillet over medium heat melt the lard or oil.
  • Sprinkle the machaca evenly over the fat and stir for about 2 minutes.
  • Add the onion, jalapeño and tomato and stir until the onion has softened and any juices from tomato have evaporated, about 8 minutes.
  • Add the beaten eggs to the pan. Stir slowly using a rubber spatula until the eggs are cooked and firm. Season to taste with salt and transfer to a serving dish and sprinkle with cilantro.
  • Serve with pico de gallo or salsa of choice and warm tortillas.

Nutrition

Serving: 1plateCalories: 443kcalCarbohydrates: 28gProtein: 24gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 237mgSodium: 1082mgPotassium: 463mgFiber: 3gSugar: 7gVitamin A: 558IUVitamin C: 8mgCalcium: 108mgIron: 5mg
Keyword breakfast, Eggs, hearty meal, Machaca con Huevos, Mexican food, Traditional
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