Machacado con huevo (shredded jerky with scrambled eggs)

For whole carne seca: broil (or hold over a wood fire) about 3 minutes until bubbly; it crisps as it cools.

Break it into small pieces and pound in a molcajete until fluffy (or run it through a blender jar on the slowest speed). Store-bought shredded jerky skips this.

Melt lard in a pan over medium heat.

Take the pan off the heat, add the shredded jerky with a spatula, then return it to the heat and cook until it absorbs the fat, toasts and changes color, for tenderness and a roasted meat flavor.

Add the onion, chopped tomato and serranos (seeds left in); cook until the tomatoes soften and release their juices and the juices evaporate, and everything is homogenous.

Chiffonade the cilantro; cut the avocado into small cubes.

Lightly salt eight eggs, about half the usual salt because the jerky is salty, and add them to the pan.

Scramble over medium heat, bringing the outside to the inside and spreading out again; add half the cilantro.

Turn off the heat one stage before the desired doneness and let carryover heat finish, about a minute in the pan.

Scoop into a serving dish, top with avocado cubes and the remaining cilantro; serve with warm flour tortillas.