Leticia's Machacado con Huevo

So, traditionally Machacado con Huevo is fairly simple, made with only the eggs and the carne seca. The carne seca already is salted, so you don't have to add any salt.   I always like to add color and more flavor so, I do add tomatoes, cilantro, and jalapeño peppers. Of course, I also use coconut oil instead of the typical canola or corn oil.  It's funny how this has appeared lately on Paleo websites, but heck, my family has been eating Machacado con Huevo for generations! (Except of course, my family eats it with tortillas de harina).

This type of carne seca is dry and shredded - much softer than typical beef jerky and not as moist as the machaca de comes from el D.F.  This truly is a cuisine of El Norte--- the woman that is credited for inventing machacado was a woman named Tía Chencha (or Lencha, not sure which) from Cienega de Flores, Nuevo Leon.  I don't know how true this is, but that's how the story goes.  Maybe my family from Nuevo Leon can weigh in on this and tell me what they know to be the history of machacado con huevo.

Serves 2-3

Ingredients:
1 cup carne seca
5 eggs
1/4 cup cilantro
1 small tomato
1 small jalapeño (I keep the seeds, but you can de-seed if you don't want it to be that hot).
1 TBS coconut oil

Directions:
Heat the oil in a skillet, add the cilantro, tomato, and jalapeño
Add the carne seca (it will seem like it will absorb all the oil, that's why the oil should be hot before you add and also don't worry, it will be fine once you add the eggs).
Add the eggs and mix like scrambled eggs.