Machaca con Huevos

Mexican machaca with fluffy eggs, onions, tomatoes, and green chiles is perfect for breakfast! Make it in less than 30 minutes.

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👇 RECIPE BELOW

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Ingredients
3 tablespoons pork lard or vegetable oil
1 cup fluffy-looking machaca (2 ounces)
1 cup small yellow onion, diced
1 large jalapeño, seeded and finely chopped (for hotter, 1 to 2 serranos)
1 medium tomato, diced
8 eggs, beaten
Salt to taste
1/4 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, green chile 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.

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Kevin, Where did you buy your Machaca here in the USA?