Years ago, I went to lunch nearly every day with my good friend, Danny. We tried as much as possible to leave the office for lunch, just to get a break from our crazy and hectic jobs. Plus, we also enjoyed some general banter and a good meal. Especially a meal from Tio Leo’s!

15 years later, I’m still great friends with Danny and every time I see Machaca, I think of him. It was the dish he always got when we went out for Mex. I always got the smothered mixed burrito. After making my own machaca, I can see why Danny ordered it so much. Man alive! Way better than a plain old burrito. What was I thinking all those years?!

Pork Machaca:

2 lbs pork butt or 4-5 boneless pork ribs or shoulder (I used shoulder)- $4.77
1/2 large white onion, sliced – $.20
1 can diced tomatoes (I used 3 fresh tomato and boiled them to remove skins and soften) – $1.00
3-4 Anaheim Chiles, Roasted and peeled (free from my SIL’s garden. You can sub with diced canned green chile) – $.00
2 Tbsp chicken bouillon powder (or sub water with chicken broth) – pantry
1 Tbsp minced garlic – pantry
1 tsp dried Oregano – pantry
1 tsp fresh ground pepper – pantry
1 Qrt water (enough to just fall below covering meat by about an inch)
2 serrano or jalapeno chiles (Optional)
1 red pepper, sliced – $.88
1 green pepper, sliced – $.50
4 large eggs – $.60

COST: $7.95

Combine all ingredients (except eggs and peppers) in a large pot and simmer for 2 1/2 to 3 hours. Meat should be tender and easily shred. The more meat you use, the longer you might need to cook. The key is to keep it on simmer, not boil.

When tender, remove from heat and set aside.

With a little oil in a non stick, large frying pan, begin to saute the peppers. In another non stick pan, scramble the eggs, but do not combine (yet). Once eggs are cooked, remove from heat and set aside.

In the peppers pan, add meat (shredded, without broth) and continue frying on medium. You will want to add some broth as you cook the peppers and meat. It’s your preference. I like my machaca moist, but not soupy, so I add a little liquid at a time. Once you’re satisfied with meat mixture and consistency, add in the scrambled egg and toss.

Serve with beans and tortillas or make some spectacular breakfast burritos. So yummy!

Note: This dish can also be made with beef. Use bottom round or chuck roast. Actually, pretty much any beef roast will work. Just get what’s on sale. If it’s really big, you might want to cut in half before simmering.

GRAND TOTAL: $9.84 (includes $1.09 for pkg of pinto beans + $.80 for tortillas)