Turn Leftover Pot Roast Into A Flavorful Mexican Style Breakfast - Tasting Table

"Pot roast is a delicious dish served for holidays and Sunday night dinners. But not many know that you can turn your leftover beef into a Mexican-inspired breakfast plate. The roast can be transformed into the delicacy, Machaca con Huevos, which translates from Spanish to "shredded with eggs." While normally the meat used for this dish is dry and salted, one doesn't need to cure the beef to make this tasty morning entree."

"Making Machaca con Huevos isn't as hard as one may think when using leftover roast. In fact, it only takes about 15 to 20 minutes of cooking time. Simply heat the leftover pot roast with some onions in a pan with oil for a few minutes before adding other ingredients like jalapeños and other peppers. Next, throw in your tomatoes for another few minutes until they form a salsa-like paste that you can top with eggs and whatever spices you might like."

"The high-protein and low-carb Machaca con Huevos originated in the 1920s from a woman named Fidencia Quiroga in the town of Ciénega de Flores, Mexico. Quiroga, who owned a restaurant called Merendero Quiroga, had served the meal to workers who were building a highway between Monterrey and Laredo. Quiroga would cut strips of beef over a mesquite wood-filled charcoal burner and then pound them out to make them thinner."

Machaca con Huevos is a Mexican breakfast of shredded beef combined with eggs, peppers, tomatoes, and seasonings, typically served with tortillas. Leftover pot roast can be reheated with onions, jalapeños, peppers, and tomatoes until a salsa-like paste forms, then topped with eggs and spices, producing a meal in about 15–20 minutes. The dish originated in the 1920s in Ciénega de Flores, Mexico, where Fidencia Quiroga served shredded beef and eggs to highway workers. The meal is high-protein, low-carb, pairs with beans and salsa, and helps reduce food waste.

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