FCC Machaca Omelet
FCC Jalapeño Roast
Roast beef (shredded)
Diced Roma tomato
Diced yellow onion
One clove of garlic (minced)
Six eggs (scrambled and divided into 3's)
Shredded cheese of your choice
Sauté onions until translucent, add garlic, tomato, 1/3 cup (or more) of FCC jalapeño roast, and roast beef. Simmer just long enough for flavors to marry, leaving mixture a little wet and juicy.
In a separate pan on low heat, add three scrambled eggs and cook on low. Flip after the first side is set, add shredded cheese to the second side. Carefully slide onto a plate, fill one side with Machaca mixture, flip the other half over the mixture to cover. Top with more FCC jalapeño roast, cheese, and serve. Yummy!!!
*Note, I use leftover roast beef that has been stored in its drippings.
It makes two generous omelets!
I love the flavors of NM; it is my comfort food and takes me to my happy place.
Recipe by Mary Mahon from the Fresh Chile Cookin' group.