Dry Meat (Beef Jerky) with eggs/Machacado con huevo
This is a traditional dish in the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat, which my dear friend Nora sent me last year. After reading some of my visitors’ blogs I have seen that they dry their own Beef Jerky. Well, this is a good recipe to try your beef jerky creations.
I found these large pieces of dry meat at a (Hispanic) grocery store in Chicago. The way to make it in fine shreds is by pounding the meat in a mortar like they still do in some places of the Mexican State of Chihuahua and then shred it by hand. I tried that technique but also found out that placing the meat in the blender in small batches worked like a charm. The idea is to make fine and fluffy shreds. This meat has no artificial flavors like smoke, chipotle or the like. It is just plain beef with lemon juice and salt. More about this HERE.
In case you have some leftover salsa and you do not feel like chopping vegetables, you can use that instead of the chopped veggies shown here. I know that some people do that.
And before I start giving you all the ingredients, rumor has it that the original “Machaca con huevos” recipe used to be just the scrambled eggs with the dry beef and then served with salsa. Now you got the idea, right?
Ingredients for 4 servings
1 cup of tomato, finely chopped
1/2 cup of white onion, finely chopped
2 Serrano peppers, chopped
1 cup of dry beef meat, finely shredded (could be substituted with shredded cooked beef)
6 eggs, lightly beaten
2 Tablespoons of vegetable oil or your choice of fat
O.K. you can add some garlic here, make it your dish.
Salt to taste (Note: Dry meat is usually salty, taste first before adding more salt)
Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
Now the tomatoes have released their juice.
Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
Well, some people like to eat this dish very saucy.
Serve with fried pinto beans with fresh Mexican cheese and flour tortillas. A spicy sauce will be a good addition in case you didn’t add the Serrano peppers.
Now, who wants some………?
This post is part of the Hearth and Soul Hop. And the Full Plate Thursday. Simple Lives Thursday.