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Name: Machaca Con Huevos
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 lb Tomatoes; Salt to taste; 1 sm Onion; minced; 2 lb Stewing beef; 3 Serrano chilies; seed/mince; 6 tb Oil; * see note; 3 Eggs beaten

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INGREDIENTS

1 lb Tomatoes
Salt ; to taste
1 sm Onion; minced
2 lb Stewing beef
3 Serrano chilies; seed/mince
6 tb Oil; * see note
3 Eggs ; beaten

Servings

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Machaca Con Huevos

1 lb Tomatoes
 Salt to taste
1 sm Onion; minced
2 lb Stewing beef
3 Serrano chilies; seed/mince
6 tb Oil; * see note
3 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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (544g)
Recipe Makes: 4 Servings

Calories: 858
Calories from Fat: 566 (66%)

Amt Per Serving		% DV

	Total Fat 62.9g	84 %
	Saturated Fat 23.6g	118 %
	Monounsaturated Fat 26.5g
	Polyunsanturated Fat 4.3g
Cholesterol 954.2mg		294 %
Sodium 423.1mg		15 %
Potassium 1158.1mg		30 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.9g
Protein 63.7g		91 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 858

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