Everyone knows that Mexican cuisine is delicious, but only few know how fantastic their breakfasts really are. From the spicy chilaquiles of Mexico City to the exotic huevos motuleños from the Yucatan peninsula, Mexico boasts an abundance of breakfast dishes. They are generally enjoyed during the weekend in the company of the whole family. Growing up in Mexico, that sacred weekend ritual was something I truly looked forward to. Think of brunch today with a menu that far surpasses the dullness of eggs benedict.
Now that we live in London, I try to surprise the family by occasionally cooking a traditional Mexican breakfast during the weekend. Roaming Spitafields market last week we discovered a stall that sells traditional Mexican products, including hand-made corn tortillas, salsas and machaca. Machaca is a dried shredded beef product typical of Northern Mexico and a key ingredient of Chihuahua’s most famous breakfast dish: machaca con huevos (shredded beef with scrambled eggs).
The recipe for machaca con huevo is quite simple.
Ingredients:
- 1 medium white onion (diced)
- 1 medium tomato (diced)
- 10g of any mild green chili, like jalapeño (diced)
- 2 tbsp of vegetable oil
- 100g machaca
- 3 eggs
- Cilantro
- beans to serve, tortillas to serve
Steps:
- Pour vegetable oil into a large skillet. Sauteé onions and chile over medium-high heat for 2-3 minutes until slightly caramelized.
- Add machaca to the pan and keep stirring until it gets crispy.
- Add the tomatoes and continue frying until tomatoes are softened.
- Beat the eggs in a separate bowl with a fork and add to the mixture in the skillet, stirring constantly until scrambled and fully cooked. Remove from the heat and sprinkle with chopped cilantro.
- Serve with beans, fresh avocado and corn/flour tortillas.
Dolce & Viaggio 