Machaca Taco Recipe

Appetizers

1. 1

   Sauté aromatics and machaca

   In a large skillet, heat the oil over medium heat. Add the chopped onion and red bell pepper and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the machaca and cook, stirring, until heated through and lightly caramelized, about 5 minutes.

2. 2

   Scramble eggs with filling

   Push the machaca mixture to the side of the pan. Pour the eggs into the cleared area and scramble until just set, 2-3 minutes. Gently fold the eggs into the machaca mixture.

3. 3

   Finish filling with fresh herbs and lime

   To the pan, add the diced tomato, jalapeño, and chopped cilantro. Stir to combine. Drizzle the fresh lime juice over the mixture. Season with salt and pepper to taste.

4. 4

   Warm tortillas

   In a separate dry skillet, warm the corn tortillas for about 30-60 seconds per side, or until pliable. Keep wrapped in a clean towel to stay warm.

5. 5

   Assemble and serve

   Fill each warm tortilla with a generous portion of the machaca-egg filling. Optional toppings: extra cilantro or sliced jalapeño. Serve with lime wedges.