Machaca Scrambled Eggs Low Carb Recipes

MACHACA SCRAMBLED EGGS - LOW CARB

Steps:

• In small nonstick skillet, heat olive oil over medium-high heat.
• Add bell peppers and onions; saute until almost soft.
• Add minced garlic (*use less if fresh) and stir, cooking another minute.
• Meanwhile, roughly chop pulled pork (pork brisket, or machaca) and add in, stirring with onion mix.
• Let ingredients sit a bit to "crisp," although they won't get precisely crisp, it's more cooking some of the moisture out.
• Add in salsa and stir, again allowing to sit a bit before stirring again.
• In small bowl, stir together 3 eggs, salt & pepper.
• When the machaca mix is no longer wet, pour the eggs over all, and let sit a bit to become solid.
• When the eggs start becoming solid, scrape cooking spoon on bottom to create "tunnels" for the liquid to settle in; do this several times.
• When only the top is still looking moist, flip over to cook through.
• Serve.
• Note: I eat this as is, and it's a perfect portion for my hearty appetite! However, you are welcome to add other condiments to your liking, such as chopped jalapenos, more salsa, cilantro, cheese, sour cream, or have warmed tortillas to make tacos or burritos with.

SLOW COOKER BEEF MACHACA

Steps:

• Season the beef with salt and pepper and place into the slow cooker.
• In a medium bowl, whisk together the lime juice, beef broth, and Maggi. Stir in the other ingredients and then pour over the beef.
• Cook on low in the slow cooker for 8 hours. Then shred the beef using two forks and serve. I usually like to let the shredded beef hang out in all the cooking liquid/sauce for about 30 minutes before serving. Just keep the slow cooker on low.