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Easy
30 MIN
Turn your leftover holiday roast into this Tex-Mex breakfast favorite. Ranchers and cowboys of Northern Mexico air-dried beef with chilis and regional spices so it would be preserved, machaca. The key to achieving that texture is finely shredding and crisping the beef.
Ingredients
SERVINGS: 8
- 10 ounces leftover cold prime rib
- Vegetable oil
- 2 teaspoons ground cumin
- 1-1/2 teaspoons chili powder
- 10 ounces Pico De Joy (or another pico de gallo salsa)
- 5 large eggs, beaten
- 8-10 tortillas
- Sliced avocado for garnish
- Refried pinto beans
Instructions
1. Slice the prime rib into thin strips. Using a food processor, finely shred beef strips to attain the texture of traditional machaca.
2. Cover the bottom of a cast iron skillet with oil and heat to medium high/high. Add shredded beef to skillet and stir. Add cumin and chili powder and cook until meat is crispy - you may need to add more oil to get it really crispy.
3. Once the meat is crisp, add Pico De Joy and stir until the salsa has soaked into the meat. Before all the juices evaporate, add the eggs and fold into the mixture until softly cooked.
4. Remove from heat and allow eggs to finish setting so as not to over brown the bottoms. Serve with tortillas, sliced avocado and refried beans.
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