Machaca with egg tacos

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.
Ingredients
6
Servings
  • 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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