Machacado Ranchero with Scrambled Eggs

Ingredients

• 200g (7oz) dried beef (machacado) 200g (7oz) dried beef (machacado)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 chipotle peppers in adobo sauce, finely chopped 2 chipotle peppers in adobo sauce, finely chopped
• 6 eggs, beaten 6 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Warm tortillas, for serving Warm tortillas, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the diced tomatoes, green bell pepper, and chipotle peppers. Cook for 5 minutes, until the vegetables are softened.
4. 4.
   Add the dried beef (machacado) to the skillet and cook for another 5 minutes, stirring occasionally.
5. 5.
   Pour the beaten eggs into the skillet and gently scramble them with the beef and vegetable mixture. Cook until the eggs are fully cooked and no longer runny.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Garnish with fresh cilantro.
8. 8.
   Serve the Machacado Ranchero with warm tortillas for a delicious breakfast experience.

Treat your ingredients with care...

• Dried beef (machacado) — If you can't find dried beef, you can substitute it with shredded beef jerky. Just make sure to adjust the cooking time accordingly, as beef jerky may require less cooking time.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice to the finished dish.
• If you prefer a milder heat, reduce the amount of chipotle peppers used.
• Serve with a side of refried beans and avocado slices for a complete Mexican breakfast experience.
• Feel free to customize the dish by adding your favorite vegetables such as spinach or mushrooms.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious breakfast.

Serving advice

Serve the Machacado Ranchero with warm tortillas, allowing your guests to create their own breakfast tacos. Offer a variety of toppings such as salsa, sour cream, and guacamole to enhance the flavors even further.

Presentation advice

Present the Machacado Ranchero in a colorful and vibrant manner by arranging the scrambled eggs and beef mixture on a platter. Garnish with fresh cilantro and serve alongside a stack of warm tortillas.