[CH] mex -12- Machaca Con Huevos

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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Machaca Con Huevos
 Categories: Mexican, Beef, Eggs, Chilies, Breakfast
      Yield: 4 Servings
 
      2 lb Stewing beef
      6 tb Oil;
      1 sm Onion; minced
      3    Serrano chilies; seed/mince
      1 lb Tomatoes
           -peel-seed-chop
           Salt; to taste
      3    Eggs; beaten
 
  Normally served as a breakfast dish, machaca has become accepted as a
  main course for dinner or lunch as well.
  
  Original recipes calls for lard but you can use corn or safflower

  oil. Cut the beef into small cubes.  Place in a large saucepan with
  salted water to cover.  Bring to a boil; reduce heat to simmer. Cook,
  partially covered, until the meat is tender, about 1 hour. Cool the
  meat slightly in its broth, then drain and shred with a fork. In a
  large skillet, heat 2 tablespoons of lard (or oil).  Add the onion and
  cook and stir until it is transparent.  Add chilies and tomatoes and
  cook over medium heat 2-3 minutes.  Add salt to taste. In another
  large skillet, heat the remaining lard or oil almost to the smoking
  point. Add the shredded beef and cook and stir until lightly browned.
  Add the chili-tomato mixture. Stir in the beaten eggs, continuing to
  stir until they are just set. Serve at once.

  From Flavors of Mexico by Angeles de la Rosa and C. Gandia De
  Fernandez.

  Jo Merrill
 
MMMMM
 

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