Eggs Scrambled with Shredded Jerky, Tomato, Green Chile & Cilantro

Name: Eggs Scrambled with Shredded Jerky, Tomato, Green Chile & Cilantro
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)

www.rickbayless.com

Eggs scrambled with jerky, tomato, green chile, and cilantro—quick and flavorful, perfect for tacos. Recipe by Rick Bayless.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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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)