Sinaloa-Style Dried Beef and Scrambled Egg Tacos

Name: Sinaloa-Style Dried Beef and Scrambled Egg Tacos (Machacado Tacos con Huevos)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 pound leftover Chile and Beer Braised Brisket, shredded as finely as possible, or purchased cooked brisket; 2 teaspoon minced serrano chile; Salt and pepper; 1½ tablespoons finely chopped cilantro leaves; 12 slices aged cheddar cheese; 1 teaspoon vegetable oil; ½ cup chopped tomato; ½ cup Pico de Gallo; 1 dozen large eggs, beaten; ¼ cup finely chopped white onion; 4 limes, cut into quarters; 12 (6-inch) flour tortillas; Guacamole, to garnish

Machacado Tacos con Huevos

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This is our version of a classic Norteño dish (the area between Northern Mexico and Texas) that’s made with dry, shredded beef scrambled with eggs. We make it into breakfast tacos. It’s a big breakfast for hearty appetites.

Ingredients

½ cup Pico de Gallo
Guacamole, to garnish
1 teaspoon <

Americas
Mexico
Northern Mexico
Breakfast
Texas

Method

Prepare the Pico de Gallo and guacamole.
In a very large skillet, heat the oil over medium-high heat; add the brisket and brown well, stirring often. Add the Pico de Gallo and cook for 1 minute to reduce the liquid slightly; add the tomato, onion, cilantro, and serrano chile and sauté for 1 minute more. Add the eggs, season with salt and pe