Machacado / Machaca a la Mexicana

Feliz Navidad from Denver, Colorado! While we’re usually in the Rockies this time of year, this recipe takes me back to Christmas morning in Laredo, Texas.

After opening presents around the tree, my family and I would enjoy breakfast tacos and left over tamales. My favorite was machacado, either homemade or from our beloved local restaurant, TACO PALENQUE! And there were always two ways to get it - a la mexicana and regular.

To start, what is machacado? Machacado (or machaca) is dried shredded beef that you rehydrate with oil until it crisps up. It is similar to beef jerky, in that it is salty and savory, but without all the additives. Traditionally you can eat it scrambled with eggs in a tortilla but the a la mexicana version is where it’s at. Onion, bell pepper, and tomato make it a little more interesting. In this recipe I added crispy potatoes, tomatillos and jalapeños to kick it up an extra notch - It is Christmas after all! Give this one a go topped with fresh avocado, cilantro, and green salsa (like Tatemada’s Jalapeno Salsa) you’ve got yourself a Christmas morning feast!

Ingredients

Serves 4

4 oz dried beef (machacado can be made ahead or purchased at mexican grocery stores. My go to brand is El Torito)

cooking oil

1 small white or yellow onion (finely diced)

1 green bell pepper (diced)

1 red bell pepper (diced)

1 tomatillo or roma tomato (diced)

1/2 jalapeno pepper (seeded and finely chopped)* Optional if you are sensitive to spice

1 medium russet potato

8 large eggs

1/4 cup whipping cream

Flour tortillas

For toppings:

1 avocado (sliced, drizzled with lime juice)

1 handful of cilantro

crema

jalapeno salsa

Method

1. Extra prep but worth it if you love crispy potatoes: Partially boil the raw diced potato cubes in salted water. Drain and then shake in a clean dish cloth/towel. Allow to dry. If you do not have time for this, then rinse them until the water runs clear and dry with a kitchen towel.

2. Heat your skillet on medium high and pour in 3 tbsp of oil (or enough to coat the bottom of the skillet). Carefully add in your diced potatoes and cook until golden and crisp. Depending on the size of your potatoes, this can take 5 -10 minutes. Try not to stir too much or it will take longer for them to crisp! Set aside on a plate once done.

3. Lower the skillet to medium and pour in 1-2 tbsp if oil. Saute the onions until translucent then add in the bell peppers and jalapeno if using. Once the bell peppers soften, stir in the dried beef until it begins to crisp and darkens in color.

4. Lower the heat to low and stir the potatoes and tomatoes back in to heat for 1-2 minutes.

5. Whisk the egg with cream and a pinch of salt. Stir in the egg until it coats all of the ingredients. Cook low and slow, or turn the heat off and allow the residual heat, to finish the eggs.

6. Meanwhile heat the tortillas until golden and starting to become puffy.

7. Prepare to serve! Serve family style by bringing the skillet to the table with toppings like sliced avocado, cilantro, salsa, crema and serve with the warm flour tortillas.