Northern Mexican Dried Beef Scrambled with Eggs, Tomato and Serrano

What you need

• 2 tbsp vegetable oil
• 1/2 white onion, finely chopped
• 2 serrano chiles, finely chopped, seeded for less heat
• 200 g (7 oz) machaca, shredded dried beef
• 2 tomatoes, medium, finely chopped
• 8 eggs
• salt, to taste, only if needed
• 8 flour tortillas, or corn tortillas, warmed, for serving

Method

Restated from the original video

1. 1

   Heat the oil in a large frying pan over medium-high heat.

2. 2

   Add the onion and chiles and fry, stirring, until soft and starting to color, 2-3 min.

3. 3

   Add the machaca, pulling apart any clumps, and fry, stirring often, until it smells toasty and the edges turn crisp, 3-4 min.

4. 4

   Stir in the tomatoes and cook until they soften and most of their juice has cooked off, about 3 min.

5. 5

   Beat the eggs in a bowl. Taste a pinch of the beef first: machaca is usually salty, so add salt to the eggs only if it needs it.

6. 6

   Lower the heat to medium, pour in the eggs and stir gently until they are set and fully cooked, with no runny parts, 2-3 min.

7. 7

   Serve at once with the warm tortillas.

Imported from tacoguy.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.