Machaca con Huevo

If the 200g of Machaca is not already rehydrated, place it in a bowl and cover with hot water for 10 minutes. Drain thoroughly and squeeze out any excess water.

Finely dice the 200g of Roma tomatoes, 100g of white onion, and 15g of Serrano chile. Roughly chop the 15g of fresh cilantro.

In a large skillet, heat the 30g of vegetable oil over medium heat. Add the diced white onion and Serrano chile, cooking until the white onion is translucent, about 5 minutes.