Try these northern-style taquitos of machaca with egg and beans accompanied by pico de gallo; they are a true delight, and we are sure your family will love them. This breakfast is ideal for a weekend when you want to eat deliciously without too much effort.
3 tablespoons vegetable oil, or 2 tablespoons for a lighter version
1/4 cups onion, finely chopped
1 tablespoon garlic, finely chopped
2 tablespoons serrano chile, finely chopped
1/2 cups tomato, diced
1 cup dried meat, shredded
6 eggs
pinches salt
pepper
2 tablespoons vegetable oil
3 cuaresmeño chiles
6 flour tortillas
1 cup refried beans
avocado, in slices, for garnish
Preparation
20 mins
13 mins
Low
In a medium skillet, add oil, onion, garlic, serrano pepper, tomato, and dried meat, and cook for 5 minutes. Add the egg pieces and lightly beat, cooking for 5 more minutes without stopping to stir. Season with salt and pepper.
In a medium skillet, heat the oil and add the chiles, charring them until golden brown on both sides. Remove from heat and set aside.
On a grill, heat the flour tortillas for 3 minutes.
To form the tacos, spread a little bit of beans on each tortilla, add the egg with machaca, and garnish with avocado slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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