Machaca Egg Scramble

Preheat a comal or cast iron pan over medium-low heat. Once hot, place the tomatoes, unpeeled garlic cloves, onion and chiles. Toast the ingredients for 15 to 20 minutes, flipping as they do, until fully charred, softened, and the tomatoes are bursting at the seams with their juices. The garlic cloves and chiles may be ready a few minutes earlier than the onion and the tomatoes. Alternatively, you can place the ingredients on a baking sheet under the broiler for 10 minutes, flipping in between. Transfer to a cutting board and let cool enough to handle.

Peel the garlic cloves. Finely chop the roasted tomatoes, garlic, chiles and onion, or mash in a molcajete, or coarsely puree in a blender to make a chunky salsa.

In a large skillet, heat the oil over medium heat. Add the machaca, cook for 1 minute, stirring, until it changes color and starts rehydrating in the oil. Pour in roasted chunky salsa, sprinkle with ½ teaspoon of the salt and ½ teaspoon of the pepper, and cook for 5 to 6 minutes, until it thickens and darkens in color.

Meanwhile, crack the eggs into a bowl, and whisk with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Pour over the sauced machaca and cook, stirring occasionally, mixing the eggs in and cooking until your desired doneness. I like my eggs tender and moist, but not runny and wet, about 3 to 4 minutes. If desired, serve with warm refried beans on the side and warm flour tortillas to chase the eggs or tuck into tacos.