Machacado con Huevo

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the dried beef in a small bowl and cover with water. Let it rehydrate for about 5-10 minutes, then drain thoroughly, squeezing out any excess liquid.

   Ca. 10 min.

   Kokkens note: Rehydrating the beef makes it tender and easier to cook.

2. 2

   Heat the vegetable oil in a large skillet or frying pan over medium heat.

   Ca. 1 min.

3. 3

   Add the rehydrated dried beef to the hot skillet and cook, stirring frequently, until lightly browned and slightly crispy, about 3-5 minutes.

   Ca. 5 min.

   Kokkens note: Don't overcook the beef at this stage, as it will continue to cook with the vegetables and eggs.

4. 4

   Stir in the yellow onion and serrano pepper. Cook for 2-3 minutes until the onion softens.

   Ca. 3 min.

5. 5

   Add the diced tomato to the skillet and cook for another 2-3 minutes, until it starts to break down slightly.

   Ca. 3 min.

6. 6

   In a separate bowl, whisk the eggs with salt and black pepper until well combined.

   Ca. 1 min.

7. 7

   Pour the whisked eggs over the beef and vegetable mixture in the skillet. Scramble the eggs with a spatula until they are cooked through but still moist, about 2-4 minutes.

   Ca. 4 min.

   Kokkens note: Avoid overcooking the eggs to keep them tender.

8. 8

   Serve the machacado con huevo immediately with warm corn tortillas.

   Kokkens note: A side of fresh salsa or avocado slices pairs wonderfully with this dish.