Machaca Baja

Step by stepInstructions

1. Rinse the machaca briefly, then soak it in warm water or broth for about fifteen minutes until pliable. Drain well and shred any large pieces with your fingers.
2. Heat the oil in a wide skillet and cook the onion until translucent, about three minutes.
3. Add the garlic and chiles and cook one minute more.
4. Add the machaca and cook, stirring, until it is lightly crisp at the edges, about five minutes.
5. Push the beef to one side, crack the eggs into the skillet, and scramble them until just set.
6. Fold the eggs into the beef with the tomatoes; cook just until the tomatoes soften, about two minutes.
7. Season to taste and serve hot with flour tortillas, salsa, and avocado.