Machaca is a type of dried beef – the Mexican equivalent of jerky – made by marinading, cooking, shredding and drying the forequarter cuts from cattle that graze Mexican ranches. It is an important method of preserving meat for the trail, delicious but impossible to find in the UK. Here, we substitute steak:

Serves 4

• 8 whole eggs, beaten together
• 3 steaks (rump or sirloin), about 120g each
• Half a jar of sabores aztecas salsa verde
• 100-200ml beef stock
• 5 tablespoons corn oil
• Sea salt and black pepper

Scramble the eggs in half the oil and set aside. Cut the steaks in bite-size strips or chunks, and season with salt and pepper. Heat the remaining oil in a wide frying pan over a very high heat, and quickly sear the meat – for about 5 minutes. Add the salsa verde and a little stock and bring to a simmer. Return the eggs to the pan to heat through, and sere immediately in bowls.