Machaca Con Huevos

Recipe Ingredients

2 lbs	908g / 32oz	Stewing beef
6 tablespoons	90ml	Oil - * see note
1 tablespoon	15ml	Onion - minced (small)
3		Serrano chiles - seed/mince
1 lb	454g / 16oz	Tomatoes - peel-seed-chop
		Salt - to taste
3		Eggs - beaten

Recipe Instructions

* Original recipes calls for lard but you can use butter, 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 chiles 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 chile-tomato mixture. Stir in the beaten eggs, continuing to stir until they are just set.

Serve at once.

Source:
"Flavors of Mexico" by Angeles de la Rosa and C. Gandia De Fernandez.

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