Machaca en salsa roja - Escosa de Buen Sabor

Soak the dried beef in warm water for 30 minutes to soften.

Drain the beef and shred it using your hands or a fork.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onion and jalapeño to the skillet; sauté until softened, about 3-4 minutes.

Stir in the shredded beef and cook for another 5 minutes until heated through.

Add diced tomato and cook until softened, about 2-3 minutes.

In a bowl, whisk the eggs with salt and black pepper until well combined.

Pour the eggs into the skillet with the beef mixture.

Cook, stirring gently, until the eggs are just set, about 3-4 minutes.

Remove from heat and stir in chopped cilantro.

Serve warm with sliced avocado, lime wedges, and warm tortillas.

Allergens