Machacado de hueva

1 Servings

Ingredients

Quantity Ingredient
1 small Tomato
½ medium Onion
2 Machaca
¾ Machaca
2 eaches Eggs

Directions

: chilies serranos

: peanut or safflower oil : shredded beef jerky (carne : -machacado)

Chop the unpeeled tomato, onion and whole chilies finely. Heat the oil and fry the chopped ingredients for about 5 minutes. Add the beef and fry the mixture for a few minutes more. Break the eggs into the mixture and stir them until they are set. Makes 1 serving or enough filling for 6 burritos. NOTE: The beef is quite salty so you will probably not need to add more salt. In the southwest there may be a really good beef jerky available. The dried, potted beef available in supermarkets is overwhelmingly salty. If you care to make your own, thinly slice a rump of beef, sprinkle it lightly with lime juice and salt, leave it to season overnight, then hang it out to dry in a cool airy place. "Before the days of refrigeration, practically the only way of preserving beef in the arid cattle states of north and northwest Mexico was to make beef jerky. The meat is cut into thin slices, sprinkled with lime juice and salt, and then hung in the sun to dry. It is then pounded into shreds and becomes Carne Machacado - from the Spanish verb machacar, to pound." [The Cuisines of Mexico; Diana Kennedy; ISBN 0-06-091561-7] Posted by Fred Peters. Courtesy of Shareware RECIPE CLIPPER 1⅒

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