Machaca Y Huevos Recipe

Breakfast Menu

1. 1

   1. Prep aromatics

   In a large skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, minced jalapeño (if using), and minced garlic; sauté until the vegetables are softened and the onions are translucent, about 4-5 minutes.

2. 2

   2. Season the meat

   Sprinkle the ground cumin, salt, and black pepper over the machaca. Stir to coat evenly and let it warm slightly as it hits the pan, about 1 minute.

3. 3

   3. Reheat the machaca

   Add the machaca to the skillet with the vegetables. Stir and cook until the meat is heated through and starts to brown slightly on the edges, about 3-4 minutes.

4. 4

   4. Scramble the eggs

   Beat the eggs in a bowl. Push the machaca and vegetables to the side of the skillet, pour the eggs into the empty space, and scramble until just set, then mix with the meat and vegetables.

5. 5

   5. Add tomatoes and cilantro

   Stir in the diced tomato and chopped cilantro. Cook for 1-2 minutes until the tomato is slightly softened.

6. 6

   6. Finish with lime

   Drizzle the lime juice over the scramble and adjust salt and pepper to taste. Give a final stir and remove from heat.