🍲 Machacado con Huevo (Eggs with Shredded Beef)

Name: Machacado con Huevo (Eggs with Shredded Beef)
Ingredients: 1 tablespoon butter or margarine; 6 large eggs, lightly beaten; 2 cups shredded beef filling; 10 ea. 8-inch soft taco-size flour tortillas, warmed; 1 can (16 ounces) refried beans, warmed; 2 cups (8 ounces) shredded cheddar or Monterey Jack Cheese; Salsa for accompaniment

Mexican · 7 ingredients · 4 steps

Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved. This particular dish was made famous by Tía Lencha, a local woman who prepared it and eventually sold it in a restaurant. Today there is a commercially available Tia Lencha dried beef in most supermarkets in Mexico.

serves 102

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

1 tablespoon butter or margarine
6 large eggs, lightly beaten
2 cups shredded beef filling
10 ea. 8-inch soft taco-size flour tortillas, warmed
1 can (16 ounces) refried beans, warmed
2 cups (8 ounces) shredded cheddar or Monterey Jack Cheese
Salsa for accompaniment

Method

Heat butter in large skillet over medium-high heat.
Add eggs; cook, stirring frequently, for 2–3 minutes or until eggs just begin to set.
Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through.
Serve eggs with tortillas, beans, cheese, and salsa.

Where this came from. Adapted from Machacado con Huevo (Eggs with Shredded Beef) in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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