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Per serving
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- 1
Prep the good stuff
Chop the red onion, dice the roma tomatoes, and finely dice the jalapeno (seeds in if you want heat, out if you don't). Pull the cooked brisket into fine shreds with two forks - the finer the shreds, the more it eats like real machaca. Crack the eggs into a bowl and whisk them smooth.
- 2
Start the skillet
Heat the olive oil in a large skillet over medium heat. Add the onion and cook about 2 minutes, until it turns translucent and starts smelling like something you want to be around.
- 3
Add tomato, chile, and beef
Stir in the tomatoes, jalapeno, and shredded beef. Cook 2 to 3 minutes, stirring, until the tomatoes break down a little and the beef crisps at the edges.
- 4
Scramble in the eggs
Pour the whisked eggs over everything and cook 2 to 3 minutes, folding gently, until the eggs are just set and coating the beef. Taste, then add the salt - brisket is already salty, so go easy.
- 5
Warm the tortillas and build
Warm the flour tortillas directly over a burner or in a dry skillet until soft and blistered. Pile the machaca into each one, top with salsa and cilantro, and eat immediately.
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Machaca con Huevo Breakfast Tacos
Created by: TacoEveryDay
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion
- 2 roma tomatoes
- 1 jalapeno
- 2 cup cooked shredded beef brisket
- 8 eggs
- 1/2 teaspoon salt
- 12 flour tortillas
- 1/2 cup salsa
- 1/4 cup cilantro
Instructions
- Prep the good stuffChop the red onion, dice the roma tomatoes, and finely dice the jalapeno (seeds in if you want heat, out if you don't). Pull the cooked brisket into fine shreds with two forks - the finer the shreds, the more it eats like real machaca. Crack the eggs into a bowl and whisk them smooth.
- Start the skilletHeat the olive oil in a large skillet over medium heat. Add the onion and cook about 2 minutes, until it turns translucent and starts smelling like something you want to be around.
- Add tomato, chile, and beefStir in the tomatoes, jalapeno, and shredded beef. Cook 2 to 3 minutes, stirring, until the tomatoes break down a little and the beef crisps at the edges.
- Scramble in the eggsPour the whisked eggs over everything and cook 2 to 3 minutes, folding gently, until the eggs are just set and coating the beef. Taste, then add the salt - brisket is already salty, so go easy.
- Warm the tortillas and buildWarm the flour tortillas directly over a burner or in a dry skillet until soft and blistered. Pile the machaca into each one, top with salsa and cilantro, and eat immediately.