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Machacado breakfast tacos

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Ingredients

  • 3 flour tortillas
  • 4 ounce beef brisket (prepared from recipe above), shredded as finely as possible
  • 1 ounce salsa mexicana
  • 3 ounce eggs
  • 2 tablespoon tomato, chopped
  • 1 teaspoon cilantro, chiffonade
  • 1/2 teaspoon serrano chile
  • 1 tablespoon onion, chopped
  • 3 slice aged cheddar

Preparation

Baking Directions:

On the griddle, brown the brisket well.

Add 1 ounce salsa, cook for a minute to allow the liquid to cook out a bit, add tomato, cilantro, serrano and onion.

  Saute for one more minute to combine ingredients.

Add eggs and season with salt and pepper.

Toss with spatula until eggs are just set.

  Meanwhile, place three 6-inch flour tortillas on the griddle.

Heat one side, flip and place a slice of the cheddar cheese on each and allow to melt slightly.

Divide the mixture in thirds and fill the tortillas.

Fold the tortillas over in half.

  To plate: Line up the three tacos on an oval plate with lime "book ends" and serve with salsas and guacamole.