Yield: 4 Servings
|2 pounds||Stewing beef|
|6 tablespoons||Oil; * see note|
|1 small||Onion; minced|
|3 \N||Serrano chilies; seed/mince|
|1 pounds||Tomatoes peel-seed-chop|
|\N \N||Salt; to taste|
|3 \N||Eggs; beaten|
Recipe by: Jo Merrill Normally served as a breakfast dish, machaca has become accepted as a main course for dinner or lunch as well.
* Original recipes calls for lard but you can use corn or safflower oil. Cut the beef into small cubes. Place in a large saucepan with salted water to cover. Bring to a boil; reduce heat to simmer. Cook, partially covered, until the meat is tender, about 1 hour. Cool the meat slightly in its broth, then drain and shred with a fork. In a large skillet, heat 2 tablespoons of lard (or oil). Add the onion and cook and stir until it is transparent. Add chilies and tomatoes and cook over medium heat 2-3 minutes. Add salt to taste. In another large skillet, heat the remaining lard or oil almost to the smoking point. Add the shredded beef and cook and stir until lightly browned.
Add the chili-tomato mixture. Stir in the beaten eggs, continuing to stir until they are just set. Serve at once. From Flavors of Mexico by Angeles de la Rosa and C. Gandia De Fernandez. Jo Merrill