Machaca con Huevos

machaca

🥗Healthier: shredded chicken

💰Cheaper: cooked beef

Shredded chicken is leaner and more affordable.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu offers a plant-based alternative.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper is milder and often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

In a large skillet over medium heat melt the lard or oil.

Sprinkle the machaca evenly over the fat and stir for about 2 minutes.

Add the onion, green chile and tomato and stir until the onion has softened and any juices from tomato have evaporated, about 8 minutes.

Add the beaten eggs to the pan. Stir slowly using a rubber spatula until the eggs are cooked and firm. Season to taste with salt and transfer to a serving dish and sprinkle with cilantro.

Serve with pico de gallo or salsa of choice and warm tortillas.

Cooking Techniques

Equipment Needed

Spice Level: