Machaca con huevo estilo sienega (shredded beef with egg)

8 servings

Ingredients

Quantity Ingredient
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1     pounds pinto beans, cooked, refried

Directions

From northern Mexico (Monterrey/Nuevo Leon) Sun-dried meat is typical of Monterrey and of the entire state of Nuevo Leon, having originated in the town of Sienega. Once dried, the meat is rolled and sold as is.

For the beef:

1 cup vegetable oil

2½ cups white onion, finely chopped 2 ½ cups dried beef, finely shredded 2 ½ cups tomato, finely chopped 6 each chiles serranos OR piquines : OR cambrayes, finely chopped 16 each eggs, beaten

¾ tsp salt

For the garnish:

: with chopped onion, and : thickened (recipe separately : - see Frijoles Borrachos or : Frijoles Maneados)

1 cup fresh cheese, such as feta : OR dried ricotta, crumbled 12 each sprigs cilantro

Heat ¾ cup oil in a saucepan. Add onion, and saute until lightly browned. Add beef, tomato, and chiles. Continue cooking over low heat until sauce thickens. (The sauce can be made ahead to this point.)

Add ¼ cup oil. Reheat sauce, and return to boil. Add eggs and salt. Cook over high heat, occasionally stirring with a fork, until the eggs are spongy - do not allow them to dry. To serve, spoon a layer of hot beans onto the center of a platter. Ring the beans with the shredded beef and egg mixture.

Sprinkle with cheese. Decorate with cilantro. Serve with freshly made tortillas and coffee. Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3.

From the collection of Karin Brewer Submitted By KARIN BREWER On 01-20-95

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