Eggs Scrambled with Shredded Jerky, Tomato, Green Chile & Cilantro - Rick Bayless

Ingredients

• 3 tablespoons fresh-rendered pork lard or vegetable oil, plus a little more if needed
• 2 ounces (about 1 cup) fluffy-looking machaca (pounded/milled dried beef)
• 1 small onion, chopped into small pieces (1 cup)
• Fresh hot green chiles to taste (roughly 1 to 2 serranos, 1 small to 1 large jalapeño), stemmed, seeded (if you wish) and finely chopped
• 1 medium red-ripe tomato, cut into small pieces
• 8 eggs beaten just enough to roughly combine the yolks and whites
• Salt
• About 1/2 cup chopped cilantro
• 18 warm tortillas, flour or corn
• 2 avocado, pitted, scooped from the skin and cut into small pieces (optional)
• Mexican hot sauce, like Tamazula or Valentina (optional)