SERVES 2
Machacado and eggs is a Mexican dish made from shredded, dried beef (called carne seca), eggs, diced onion, and tomato, with a touch of jalapeño. This style of dried beef originated near Monterrey, Mexico. As the legend goes, a woman named Tia Lencha was the first to mix the air-cured local beef with eggs. She eventually sold the recipe to a restaurant, and now the Tia Lencha brand of carne seca is available in grocery stores all over Mexico. This dish is my standard Saturday morning breakfast, and I especially like it after a tough workout. The dried beef has just the right amount of saltiness, and its chewiness is a lovely contrast to the tender scrambled eggs.
INGREDIENTS
AVOCADO RELISH:
• 1/2 avocado, cut into 1/2-inch dice (about 1/2 cup)
• 1/4 cup cilantro leaves (about 1 tablespoon)
• 1/4 medium red onion, minced (about 2 tablespoons)
• 2 teaspoons fresh lime juice (about 1/2 a lime)
• salt and black pepper, to taste
MACHACADO AND EGGS:
• 6 large eggs
• salt and black pepper, to taste; coconut oil, for sautéing
• 2 ounces carne seca (a.k.a., machacado) or dried beef
• 1/4 medium onion, diced (about 1/4 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 jalapeño, ribs and seeds removed, finely diced (about 1 tablespoon)
• 1/2 medium tomato, seeded and diced (about 1/2 cup)
• 1/4 teaspoon chili powder
DIRECTIONS
1. Place all the ingredients for the avocado relish in a small bowl and mix gently with a fork until just combined; you want the avocado to retain its structural integrity. Set aside to allow the flavors to meld while you make the eggs.
2. Crack the eggs into a medium bowl, sprinkle with salt and pepper, then lightly beat with a fork or whisk. Set aside.
3. Heat a skillet over medium-high heat and add 1 tablespoon of coconut oil. When the pan is hot, add the carne seca, onion, garlic, jalapeño, tomato, and chili powder. Sauté, stirring with a wooden spoon, until the onions are tender and beginning to get nice brown spots, about 7–10 minutes.
4. Push the vegetables and beef to the side of the pan and add 1 tablespoon of coconut oil. Add the scrambled eggs to the pan and push the meat and veggies into the egg. Let it all rest for a bit so the egg begins to set around the other ingredients, then gently stir with a wooden spoon. Continue to gently scramble until cooked to your liking; personal preference should dictate cooking time. Taste a bite, then add salt and pepper.
