Ingredients with Measurements:
- 1 lb. beef machaca
- 8 large eggs
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the machaca and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the red and green bell peppers, onion, and garlic until softened, about 5-7 minutes.
3. Add the machaca back to the skillet and stir in the chili powder, cumin, paprika, salt, and black pepper. Cook for an additional 2-3 minutes.
4. In a mixing bowl, whisk together the eggs until well beaten.
5. Pour the eggs into the skillet with the machaca and vegetables. Cook, stirring occasionally, until the eggs are set, about 5-7 minutes.
6. Divide the machaca and egg mixture evenly between four bowls.
7. Top each bowl with chopped cilantro, sliced avocado, and a squeeze of lime juice.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 22g
Carbohydrates: 11g
Protein: 26g
Substitutions for ingredients:
- Beef machaca can be substituted with shredded beef or chicken.
- Red, green, and yellow bell peppers can be substituted with any color bell pepper.
- Cilantro can be substituted with parsley or green onions.
- Avocado can be substituted with guacamole or sour cream.
Variations:
- Add diced tomatoes or salsa to the machaca and egg mixture for added flavor.
- Serve the machaca and egg mixture over a bed of rice or quinoa for a heartier breakfast bowl.
- Top the breakfast bowls with shredded cheese for added flavor.
Tips and tricks:
- Make sure to cook the machaca until browned before adding the vegetables to ensure it is fully cooked.
- Whisk the eggs well to ensure they are fluffy and fully cooked.
- Serve with hot sauce or salsa for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve the breakfast bowls in colorful bowls or plates for added visual appeal.
Garnishes:
Garnish with chopped cilantro, sliced avocado, and a squeeze of lime juice.
Pairings:
Serve with a side of fresh fruit or toast for a complete breakfast.
Suggested side dishes:
Fresh fruit, toast, or breakfast potatoes.
Troubleshooting advice:
If the eggs are not setting, increase the heat and continue to cook until fully set.
Food safety advice:
Make sure to cook the machaca and eggs to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Machaca is a traditional Mexican dish made from dried, shredded beef that is typically rehydrated and cooked with vegetables and spices.
Flavor profiles:
Savory, spicy, and slightly smoky.
Serving suggestions:
Serve for breakfast or brunch.
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Region: Mexican