Title: Machacado De Hueva
Categories: Mexican Egg Beef
Yield: 1 Servings
| 1 | sm | Tomato |
| 1/2 | md | Onion |
| 2 | | Machaca |
| 3/4 | | Machaca |
| 2 | | Eggs |
| : | | chilies serranos |
| : | | peanut or safflower oil |
| : | | shredded beef jerky (carne |
| : | | -machacado) |
Chop the unpeeled tomato, onion and whole chilies finely. Heat the oil and
fry the chopped ingredients for about 5 minutes. Add the beef and fry the
mixture for a few minutes more. Break the eggs into the mixture and stir
them until they are set. Makes 1 serving or enough filling for 6 burritos.
NOTE: The beef is quite salty so you will probably not need to add more
salt. In the southwest there may be a really good beef jerky available.
The dried, potted beef available in supermarkets is overwhelmingly salty.
If you care to make your own, thinly slice a rump of beef, sprinkle it
lightly with lime juice and salt, leave it to season overnight, then hang
it out to dry in a cool airy place. "Before the days of refrigeration,
practically the only way of preserving beef in the arid cattle states of
north and northwest Mexico was to make beef jerky. The meat is cut into
thin slices, sprinkled with lime juice and salt, and then hung in the sun
to dry. It is then pounded into shreds and becomes Carne Machacado - from
the Spanish verb machacar, to pound." [The Cuisines of Mexico; Diana
Kennedy; ISBN 0-06-091561-7] Posted by Fred Peters. Courtesy of Shareware
RECIPE CLIPPER 1.1