Machacado con Huevo

If your dried shredded beef is very hard, rehydrate it by soaking in warm water for 10-15 minutes, then drain thoroughly and squeeze out excess water. Skip this step if using pre-softened machaca.

Finely dice the white onion, Roma tomato, and Serrano chile. Roughly chop the fresh cilantro.

Heat the lard in a large skillet or comal over medium heat until shimmering.