Ingredients:
1 tsp serrano chillie, diced finely
Pinch of cumin
Pinch of salt
1 tsp lard
3 eggs, beaten properly
1/4 cup machaca
1 small seeded and diced tomato
1/ 4 cup onion, coarsely chopped
Method:
Heat the lard in a medium vessle and saute the onions and serrano chillie for about 20 seconds. Than add in the machaca and continue to heat it for about 1 minute.
Mix in the tomato and all other seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs and with a wooden spoon or spatula keep scraping it to make them scrambled.
When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Your Mexican food is ready to enjoy!!!!
![Reblog this post [with Zemanta]](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vCxOGRm7q7QGwgJ-y7EU_zjmH1mmnM7Fss5hv_ftB_K1i0tfuvi2OZV8NCalXMgyZECyw_18YcoQ7JQ8D5DulR4qsNw0KG1KawU6QJFq6eUn4aNVOIGGTuc1el0oad5AuHM0StvnJvlFtPSxcbAU1T=s0-d)
1 tsp serrano chillie, diced finely
Pinch of cumin
Pinch of salt
1 tsp lard
3 eggs, beaten properly
1/4 cup machaca
1 small seeded and diced tomato
1/ 4 cup onion, coarsely chopped
Method:
Heat the lard in a medium vessle and saute the onions and serrano chillie for about 20 seconds. Than add in the machaca and continue to heat it for about 1 minute.
Mix in the tomato and all other seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs and with a wooden spoon or spatula keep scraping it to make them scrambled.
When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Your Mexican food is ready to enjoy!!!!
No comments:
Post a Comment