Name: Machacado & Eggs with Avocado Relish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 2
Cuisine: Americas
Ingredients: salt and black pepper, to taste; 2 ounces carne seca (a.k.a., machacado) or dried beef; 1/4 cup cilantro leaves, minced (about 1 tablespoon); 2 teaspoons fresh lime juice (about 1/2 a lime); 1/4 teaspoon chili powder; 1/2 medium tomato, seeded and diced (about 1/2 cup); coconut oil, for sautéing; 1/2 jalapeño, ribs and seeds removed, finely diced (about 1 tablespoon); 6 large eggs; 1/4 medium onion, diced (about 1/4 cup); 1 clove garlic, minced (about 1 teaspoon); 1/4 medium red onion, minced (about 2 tablespoons); 1/2 avocado, cut into 1/2-inch dice (about 1/2 cup)

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Well Fed

By Melissa Joulwan

Published 2011

About

Machacado and eggs is a Mexican dish made from shredded, dried beef (called carne seca), eggs, diced onion and tomato, with a touch of jalapeño. This style of dried beef originated near Monterrey, Mexico. As the legend goes, a woman named Tia Lencha was the first to mix the air-cured local beef with eggs. She eventually sold the recipe to a restaurant, and now, the Tia Lencha brand of carne seca is available in grocery stores all over Mexico. This dish is my standard Saturday morning breakf