Doing a strict Whole70 means not eating breakfast at my favorite Tex-Mex breakfast joint. My writing skills and the English language, in all its richness, cannot accurately convey the depth of my heartbreak at missing my Saturday morning machacado plate.
But I’m being strict-strict and as much as I love Habanero Restuarant, I don’t know what kind of fat they use to cook their eggs, so even when I say ‘no’ to tortillas and refried beans and their ‘breakfast potatoes’ which are FRENCH FRIES (For breakfast! FRENCH FRIES for breakfast! Have you ever heard anything to wonderful-horrible?!), I can’t be sure that what I’m eating is 100% compliant.
Let me be clear: eating at my favorite restaurant once a week and consuming the mystery oil is generally fine with me – but I’m doing a STRICT Whole70. And that means no eggs at Habanero. For now.
Call me a dummy – Go ahead. Shout it out! “Dummy!” – but it took me until last weekend to realize I could recreate my favorite Habanero breakfast at home. Minus the poison, of course.
Machacado con huevos is a Mexican dish made from shredded dry beef called carne seca, eggs, diced onion and tomato, with a touch of jalapeno. According to Wikipedia, carne seca originated near Monterrey, Mexico… and a woman named Tia Lencha is credited with creating my favorite Saturday morning, post-workout, my!-my!-I-do-love-a-big-pile-of-eggs breakfast.
The dried beef has just the right touch of saltiness – and the chewiness of the beef is the perfect foil for the tender scrambled eggs. It’s rich and super-satisfying. Join me in thanking Tia Lencha for her delicious contribution to our lives.
Machacado Con Huevos
NOTE: The recipe below makes enough for two me-sized people; adjust accordingly. Also, carne seca should be available in most grocery stores; the ONLY ingredients in the package should be beef and salt. Also, you an adjust this according to your taste. Like cilantro? Throw in a handful. Hate tomatoes? Leave ‘em out. Ran out of garlic? Proceed anyway.
2 oz. machacado
1/4 yellow onion, diced
1 clove garlic, crushed
1/2 jalapeno, finely diced (optional)
1/2 tomato, seeded and chopped (optional)
1/4 teaspoon chili powder
salt & pepper
1. Crack the eggs into a bowl, sprinkle with salt and pepper, then lightly beat with a fork. Set aside.
2. Heat a skillet over medium-high heat and add coconut oil. I used about 1/2 tablespoon to start. If you’re leaner and more muscular than I am, feel free to add more fat!
3. When the pan is hot, add the onions and jalapeno. Saute until the onions are tender, and the vegetables are beginning to get nice brown spots, about 7-10 minutes. Add the garlic and cook until fragrant, about 30 seconds. DON’T BURN THE GARLIC!
4. Add the machacado and chili powder. Continue to stir fry until the beef is coated in the fat from the pan. Toss in the tomatoes and stir-fry until the tomatoes are beginning to soften, about 2-3 minutes.
5. Push the vegetables and beef to the side of the pan and add another dollop of coconut oil; I used another 1/2 tablespoon or so.
6. Add the scrambled eggs to the fat in the pan and push the meat and veggies into the egg. Let it rest for a bit so the egg gets a hold of the other ingredients, then gently stir with a wooden spoon. This is where your personal preference needs to dictate cooking time. I like my eggs really well done with brown spots, so I cook the hell out of ‘em… you do what you like.
7. Taste a bite and add salt and pepper as necessary… then dig in!
Double gold star if you don’t reserve this delicious dish for breakfast!
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