Tastebud Chicago

We were in Mexico last week, and had some really great breakfasts. I’m a bigger breakfast eater than Camri, but I’ve managed to convert her over the years. Breakfast is a pretty straighforward meal, with lots of little variations, which is what makes it easy for me to cook while still feeling like I can do things differently than other breakfast cooks out there.

I discovered a breakfast that I’d never had last week, called Machaca, mexican dried beef. It’s almost like beef jerky, but softened. The beef was mixed with eggs, onions and peppers. I’m not a big beef for breakfast fan, steak and eggs makes me nervous, but Machaca and eggs ends up being really tasty.

Here’s a few links I’ve found with recipes:
Machaca con Huevos
Machaca on Wikipedia
How to make your own Machaca