Shredded Beef and Egg Scramble (Machaca con Huevo)

We boost the protein and slash the fat of this classic Northern Mexican breakfast by combining pre-cooked lean beef with a mix of a whole egg and egg white, served with a single corn tortilla.

Ingredients

• 70g pre-cooked lean beef, shredded · 126 kcal
• 1 whole egg · 72 kcal
• 1 egg white · 17 kcal
• 1 small corn tortilla · 57 kcal
• 1/2 tsp olive oil · 22 kcal
• 40g diced Roma tomato · 9 kcal
• 20g diced white onion · 7 kcal
• 10g chopped pickled or fresh jalapeño · 2 kcal
• Pinch of salt, black pepper, and ground cumin

Method

1. Heat olive oil in a non-stick skillet over medium heat, then sauté the white onion, Roma tomato, and chiles for 2-3 minutes until softened.

   

2. Add the shredded pre-cooked lean beef to the skillet, season with salt, black pepper, and cumin, and toss for 2 minutes until the beef is hot and slightly crispy.

   

3. Whisk the whole egg and egg white together in a small bowl, pour into the skillet, and gently scramble with the beef and vegetables for 1-2 minutes until just cooked.

   

4. Warm the corn tortilla in a dry skillet for 30 seconds on each side, then serve immediately alongside the hot scramble.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.