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Shredded dried beef scrambled with eggs and roasted chiles is a Norteño breakfast classic. This high protein, keto-friendly, carnivore dish is a fresh, bold, family-friendly morning meal.
Roast poblano chiles directly over a gas flame or under a broiler until skins are blistered and charred. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and dice.
In a large skillet over medium heat, add 2 tbsp vegetable oil. Sauté chopped onion for 2–3 minutes until translucent, then add diced tomato and cook until the tomato juices begin to reduce, about 2 minutes.
Add machaca to the skillet and stir constantly, increasing the heat to medium-high to crisp the beef lightly and release aroma, about 3 minutes.
Stir in roasted diced chiles and cook for another 1–2 minutes so flavors combine evenly.
In a bowl, beat the eggs with salt and pepper. Lower the pan to medium-low heat, pour eggs over the mixture, and gently fold with a spatula, scraping the pan, until eggs are softly set but still moist. Remove from heat immediately to prevent overcooking.
