Mexico
Machacado con huevo — beef and egg tacos
Scrambled eggs with prepared shredded dried-beef filling, served in tortillas.
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Mexico
Scrambled eggs with prepared shredded dried-beef filling, served in tortillas.
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4 clear steps
Use a ready-to-eat, commercially prepared shredded carne seca filling; this recipe does not teach drying or curing raw meat. Follow the product instructions if it needs additional heating.
Melt the butter in a pan over medium heat. Beat and add the eggs. Stir for 2–3 minutes as they begin to set, then stir in the prepared beef filling.
Continue for another 2–3 minutes, or until the eggs are completely set and the filling is hot throughout. Check at least 71°C for the egg mixture; previously refrigerated cooked filling should be reheated to 74°C.
Warm the tortillas and refried beans according to their package instructions. Divide the egg-and-beef mixture among the ten tortillas and add beans, cheese and salsa. Serve promptly.
Recipes from the same place, or built on the same ingredients.
