Chili Dog
Arnold, Robert
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La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Machacado (Eggs Scrambled with Beef)

"The fact is that it takes more than ingredients and technique to cook a good
meal. A good cook puts something of himself into the preparation -- he cooks
with enjoyment, anticipation, spontaneity, and he is willing to experiment."
~ Pearl Bailey

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Machacado
((Eggs Scrambled with Beef)
The Grassroots Cookbook, Jean Anderson, Doubleday

Makes about 6 servings

“If you want to break the boring breakfast routine, try Macahcado, eggs scrambled with meat. A true Machacado should be made with jerky, but according to Albesa Gomez, you can substitute leftover roast beef or pork, And she, in fact, often does. The way her family likes Machacado best is rolled up inside tortillas.”

 2 cups finely minced leftover roast beef (or 1 cup shredded jerky)
2 tablespoons vegetable oil
1/3 cup finely minced yellow onion
2 medium-size ripe tomatoes, peeled, cored, and
finely chopped (include juice)
1 teaspoon salt
2 chiles serranos, seeded and minced fine, or
1/4 to 1/2 teaspoon crushed, dried red chili peppers
(depending on how hot you like things)
6 eggs, lightly beaten

 Stir-fry the meat on the oil in a large heavy skillet (not iron) over moderately high heat about 5 minutes, until frizzled and browned. Reduce heat to moderate, add onion and stir-fry about 5 minutes, until onion is limp and golden. Add tomatoes and their juice, salt and chili peppers and cook, uncovered, stirring, about 25 to 30 minutes, or until mixture is thickened
and sauce-like.
Pour in the eggs and scramble until eggs are softly set or cooked the way
you like them. Dish up and serve at once with tortillas.