Machaca con Huevo

Ingredients

• 150g machaca (dried shredded beef)
• 250ml warm water
• 3 tbsp vegetable oil or lard
• 1 white onion, finely chopped
• 2 Anaheim or poblano chiles, seeded and finely diced
• 2 serrano chiles, finely chopped
• 3 ripe tomatoes, finely chopped
• 8 eggs
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 8 large flour tortillas
• 1 handful coriander, chopped
• 200ml salsa of your choice, to serve
• 1 avocado, sliced

Before you cook

• Put the machaca in a bowl, pour over the warm water and leave it to soften for ten minutes, then squeeze it dry and pull apart any clumps with your fingers.
• Finely chop the onion, the Anaheim chiles, the serranos and the tomatoes.
• Crack the eggs into a bowl, season them with the salt and pepper and beat them just enough to break the yolks.
• Chop the coriander and slice the avocado.

Steps

1. Heat the oil in a large frying pan over medium-high heat.
2. Add the squeezed machaca and fry it for four minutes, stirring, until the strands separate and the edges start to crisp.
3. Add the onion and the Anaheim and serrano chiles and cook for five minutes, until softened.
4. Stir in the tomatoes and cook for four minutes, until they have given up most of their liquid.
5. Turn the heat down to low.
6. Pour in the beaten eggs and let them sit undisturbed for twenty seconds.
7. Fold the eggs slowly through the beef with a spatula, dragging from the outside in, for about two minutes, until they are just set and still glossy.
8. Take the pan off the heat immediately, because machaca is already salty and the eggs will keep cooking in the residual heat.
9. Taste and add salt only if it needs it.
10. Warm the flour tortillas on a dry comal for twenty seconds a side, until soft and puffed in places.
11. Scatter the coriander over the eggs.
12. Serve straight from the pan with the warm tortillas, sliced avocado and salsa.