Ingredients with Measurements:
- 1 lb. beef machaca
- 8 large eggs
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- Salsa for serving
Special equipment needed:
- Large skillet
- Spatula
- Mixing bowl
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the beef machaca until browned and crispy, about 5-7 minutes. Remove from skillet and set aside.
2. In the same skillet, sauté the onion, bell pepper, and tomato until softened, about 3-5 minutes.
3. In a mixing bowl, whisk together the eggs, cilantro, cumin, chili powder, garlic powder, salt, and pepper.
4. Pour the egg mixture into the skillet with the vegetables and cook, stirring occasionally, until the eggs are set, about 3-5 minutes.
5. Add the cooked machaca to the skillet with the eggs and stir to combine.
6. Warm the flour tortillas in the microwave or on a skillet.
7. To assemble the wraps, place a spoonful of the machaca and egg mixture onto each tortilla, top with shredded cheese and a dollop of sour cream, and roll up tightly.
8. Serve with salsa on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
8 wraps
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 24g
Protein: 23g
Sodium: 580mg
Sugar: 2g
Substitutions for ingredients:
- Beef machaca can be substituted with shredded beef or chicken
- Bell pepper can be substituted with any other color of pepper
- Cheddar cheese can be substituted with any other type of cheese
Variations:
- Add sliced avocado or guacamole to the wraps
- Use corn tortillas instead of flour tortillas
- Add hot sauce or jalapeños for extra spice
Tips and tricks:
- Make sure to cook the machaca until it is crispy for added texture
- Don't overcook the eggs to prevent them from becoming dry
- Warm the tortillas before assembling the wraps to prevent them from tearing
Storage instructions:
Leftover machaca and egg mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the machaca and egg mixture until heated through, then assemble the wraps as directed.
Presentation ideas:
Arrange the wraps on a platter and garnish with fresh cilantro and sliced jalapeños.
Garnishes:
Fresh cilantro, sliced jalapeños, avocado or guacamole, hot sauce
Pairings:
Fresh fruit, hash browns, coffee or tea
Suggested side dishes:
Fruit salad, breakfast potatoes, refried beans
Troubleshooting advice:
- If the eggs are too dry, try adding a splash of milk to the egg mixture before cooking.
- If the tortillas tear when rolling up the wraps, try warming them for a few seconds longer or using a larger tortilla.
Food safety advice:
Make sure to cook the beef and eggs to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
Machaca is a traditional Mexican dish made from dried, shredded beef that has been rehydrated and cooked with spices and vegetables. It is commonly used in breakfast dishes like this one.
Flavor profiles:
Savory, spicy, cheesy, fresh
Serving suggestions:
Serve the wraps with a side of fresh fruit and a hot cup of coffee or tea for a complete breakfast.
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Region: Mexican