Machaca con Huevo

Instructions

1. 1
   In a small bowl, lightly whisk the two eggs with a fork and set aside (hold back on adding salt since dried beef is already naturally cured with salt).
2. 2
   Heat the pork lard or vegetable oil in a skillet over medium heat.
3. 3
   Sauté the minced onion and chili pepper in the hot skillet for 2-3 minutes until the onion turns translucent and soft.
4. 4
   Toss in the diced tomatoes and cook for another 2 minutes until they release their juices and break down slightly.
5. 5
   Add the shredded dried beef (machaca) directly into the vegetable mixture. Stir well and let it pan-fry for about 2 minutes to toast the beef flakes and wake up the savory flavors.
6. 6
   Pour the whisked eggs evenly over the beef and vegetable base.
7. 7
   Cook, stirring continuously with a spatula, to combine all elements thoroughly. Let the eggs fully set and scramble into the dense, well-cooked, rich brown consistency shown in the photo.
8. 8
   Transfer the hot scramble into the center of a clean, round white ceramic plate.
9. 9
   To closely replicate the image presentation, add a neat dollop of thick cream directly over the top, scatter the shredded cheese over the cream, and finish with a sprinkle of fresh chopped cilantro.
10. 10
    Warm the flour tortillas on a hot griddle (comal) until slightly puffy with golden spots, fold them neatly, and place them on the right side of the plate to serve.