A hearty south-of-the-border breakfast of shredded meat and scrambled eggs. Beef and pork are the meats of choice in this traditional Mexican breakfast dish. This is a large quantity recipe that feeds 30.

Machaca con Huevos

1/2 cup vegetable oil
6 pounds flank steak
4 tablespoons salt
2 tablespoons ground black pepper
8 cups water
1/2 cup vegetable oil
4 pounds onions, peeled and diced
1 pound green bell peppers, seeded and diced
4 ounces jalapeño peppers, seeded and minced
2 pounds tomatoes, chopped
4 dozen large eggs
3 pounds shredded cheddar cheese
1 bunch fresh cilantro (optional)
30 flour tortillas (optional)

1. Machaca Meat: Heat oil in large stock pot. Season beef with salt and pepper. Brown well on both sides. Add water, bring to a boil, reduce heat and simmer, covered, for 2 hours, or until tender. Cool slightly, then shred.
2. Machaca con Huevos: Heat oil in large pan or skillet. Add onions, bell pepper, jalapeño pepper and tomatoes. Sauté until tender.
3. Add shredded machaca meat and eggs. Stir until eggs are fully cooked. Stir in cheese. Serve with cilantro and tortillas.

Makes 30 servings.

Nutrients Per Serving: Calories 586; Protein 37g; Carbohydrate 9 g; Fiber 2 g; Fat 44 g; Sodium 485 mg; Cholesterol 443 mg; Iron 3.4 mg.

Recipe provided courtesy of the California Egg Board.