A recipe for a hearty breakfast including meat and eggs that will keep you satisfied until lunchtime
3 eggs, beaten, 1/4 cup machaca* (a deliciously seasoned shredded beef), 1 small tomato seeded and diced, 1/ 4 cup onion coarsely chopped, 1 teaspoon serrano chile finely diced, pinch of cumin, pinch of salt, 1 teaspoon lard*
Heat the lard in a medium skillet. Saute the onions and serrano chile for about 20 seconds. Add in the machaca and continue to heat for about 1 minute. Mix in the tomatoes and seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs, constantly stirring and scraping with a wooden spoon or spatula to make them scrambled. When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Let eggs sit in hot pan for an additional minute to finish cooking.
*You may substitute shredded beef for the machaca and oil for the lard.
Serve with either corn or flour tortillas.