Machacado con huevo tacos (shredded beef jerky scrambled with eggs)

Slide homemade beef jerky under a preheated broiler, checking every 30 to 45 seconds, until it sizzles and browns a little, drying and crisping it.

Tear into smaller pieces and pound in a molcajete with the pestle until light in colour and fluffy (or use bought shredded jerky).

Heat a cast iron pan over medium. Cut the white onion, tomato and green chili into small dice.

Melt the lard in the pan; when it shows a hint of smoke, add the shredded jerky all at once and stir constantly until it absorbs the fat, bubbles up and smells toasty, without burning.

Add all the vegetables at once and stir regularly about seven or eight minutes, until soft and the mass is homogenous with the tomato liquid reduced.

Salt the eggs very lightly and whisk lightly, leaving whites and yolks not completely mixed.

Add the eggs to the skillet and scramble over medium heat until softly set, adding half the chopped cilantro.

Turn off the heat while still a little soft and let carryover heat finish the eggs.

Serve on flour tortillas topped with a slice of avocado and more cilantro; hot sauce optional.