Machaca Con Huevo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

   Tip van de kok: Whisking the eggs thoroughly beforehand ensures they cook evenly in the pan.

2. 2

   Heat the vegetable oil in a large non-stick skillet over medium-high heat.

   Ongeveer 2 min

3. 3

   Add the chopped onion and minced serrano pepper to the hot skillet.

   Ongeveer 3 min

   Tip van de kok: For less heat, remove the seeds and veins from the serrano pepper before mincing.

4. 4

   Sauté until the onion is soft and translucent, about 3-4 minutes.

   Ongeveer 4 min

5. 5

   Stir in the minced garlic and cook for another 30 seconds until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic, as it can become bitter.

6. 6

   Add the diced tomatoes and cook until they begin to soften and break down, about 2 minutes.

   Ongeveer 2 min

7. 7

   Add the shredded beef to the skillet, breaking it up with a spoon. Cook until it's heated through, about 2-3 minutes.

   Ongeveer 3 min

8. 8

   Pour the whisked eggs over the beef and vegetable mixture in the skillet.

9. 9

   Let the eggs set for a moment, then gently stir and fold everything together until the eggs are cooked to your desired doneness.

   Ongeveer 2 min

   Tip van de kok: For softer eggs, cook for less time; for firmer eggs, cook a bit longer.

10. 10

    Remove from the heat and serve immediately, topped with optional chopped cilantro.

    Ongeveer 1 min

    Tip van de kok: This dish is traditionally served with warm flour or corn tortillas and your favorite salsa.