Sunday, April 18, 2010


One of the best left over foods you can make. I made this for lunch a few weeks ago and was ready to post when the birthday party of the year came up. We through a big party for my son and daughter the weekend I made this, so here it is. I say the best left over food because this really is made when you have left over roast beef or shredded beef of any kind. It is not picky about the type of beef you use. :) My Nana use to make this in the morning after we had finished off the Caldo de Res. Typically it is a breakfast food but it is great for lunch and dinner as well. Serve it in a burrito and you are on your way to a great little meal. I had it with avocado and it was great. This dish is a long time favorite across our family. I can not really remember the last time my Nana made it for us but I can remember all the times she would stand by the stove cooking away waiting for us to come and dine with her. Hope you enjoy!

1 can or 3/4 pound Shredded beef (this dish was made from a roast beef that I had made -- the best machaca I have ever made!)
1/2 White onion
1 Anaheim Chile
2 Small Diced Tomatoes
3 eggs

  1. If your beef is moist you need not add any oil but if it is dry feel free to add a little oil to your pan so that it does not stick.
  2. You are only warming the meet as it is already cooked
  3. Make sure your meet is warm and shredded
  4. Saute white onions, Anaheim chile in the beef
  5. once the onion and chilies are soft add diced tomatoes
  6. Cover and let simmer stir so that the meat does not stick to your pan.
  7. Beat 3 eggs
  8. Pour over beef and mix once to make sure all the egg is evenly disbursed.
  9. Do NOT keep stirring
  10. Cover and let egg cook on slow.
  11. Once egg is almost done mix one more time and cover -- this allows the eggs to come out fluffy.
Serve in a burrito or plate it with beans, queso fresco and avocado and salsa! You will not be sorry!

Here's to some good food!

Monday, April 5, 2010


Little fried pieces of goodness. Typical breakfast food. In my opinion my mom makes these the best. My Nana use to make them with Mexican hard cheese, which we called "foot cheese". As kids we hated the smell of the cheese. My mom makes them with Monterrey Jack Cheese, which is the way I make them. This dish we make on a Saturday morning when the whole family is coming over, which in our house was almost every Saturday. We did not have typical breakfast foods like pancakes or waffles we had beans, eggs and chilaquiles. After all it was considered our typical since we are MEXICAN!!! :) We hope you enjoy these as much as our whole family has.

I let JM plate the food!

12-15 Corn Tortillas
Oil (to fry tortillas)
1/4 of White Onion dice
2 tsp Chicken Bullion
to taste Chili Powder
1 12oz can Tomato Sauce
1 cup Monterrey Jack Cheese

  1. Cut up your corn tortillas into little squares.
  2. Once they are golden brown drain and set aside
  3. You can make the sauce in the same pan, you will need to drain the oil out, save a little to saute the onion
  4. Saute 1/4 diced white onion until nice and translucent
  5. Add tomato sauce into hot pan
  6. Add 2 tsp chicken bullion
  7. Dash of chili powder
  8. Let simmer for about 10 minutes on medium/low
  9. Add tortillas chips and stir until the sauce is well mixed
  10. Add enough cheese to cover the top of the tortilla chips and cover on low
  11. Serve when cheese is melted
We like to serve this with eggs, beans and avocado!

Here's to some good food!

Our Table:

Yep, here is our good friend Ashley eating at our table again!!!