Spicy Chorizo Machaca con Huevo

Preparation

1. If your machaca is very dry and stiff, rehydrate it by placing it in a bowl with a little warm water for 5-10 minutes, then drain and squeeze out excess moisture.
2. Whisk the eggs in a bowl with a pinch of salt and pepper until just combined. Set aside.

Cooking

1. Heat vegetable oil in a large skillet or cast-iron pan over medium heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.
2. Add the chopped onion and jalapeño to the pan and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced Roma tomatoes and cook until they begin to soften and release their juices, about 3-4 minutes.
4. Add the rehydrated machaca to the skillet and cook for 2-3 minutes, stirring to combine with the vegetables. It should become slightly crispy.
5. Return the cooked chorizo to the pan. Pour the whisked eggs over the machaca and chorizo mixture. Cook, stirring gently, until the eggs are scrambled and cooked to your desired consistency.
6. Stir in the fresh chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.

Serving

1. Serve the Spicy Chorizo Machaca con Huevo immediately with warm corn tortillas, avocado slices, and a dollop of salsa roja, if desired.