Title: Machaca
Categories: Beef Egg Mexican
Yield: 6 Servings
| 1 | tb | Butter |
| 2 | | Eggs, beaten |
| 2 | oz | Carne asada, shredded |
| 1/2 | c | Onion, minced |
| 1 | | Chile poblano, cut in long thin strips |
| 1/2 | | To 1 chile jalape¤o, minced (to taste; optional) |
Melt the butter in a small skillet or omelet pan. Saut‚ the onion until
transparent, then add the carne asada and cook for a couple of minutes. Add
the poblano strips and continue to saut‚ until the strips begin to soften.
Pour in the eggs and fold in the jalape¤o, and treat thereafter like
scrambled eggs. Serve with salsa picante.