Title: Machaca
 Categories: Beef, Eggs, Mexico
      Yield: 6 Servings
 
      1 tb Butter
      2    Eggs, beaten
      2 oz Carne asada, shredded
    1/2 c  Onion, minced
      1    Chile poblano, cut in long
           -thin strips
    1/2    To 1 chile jalape¤o, minced
           -(to taste; optional)
 
  Melt the butter in a small skillet or omelet pan. Saut‚ the onion
  until transparent, then add the carne asada and cook for a couple of
  minutes. Add the poblano strips and continue to saut‚ until the
  strips begin to soften. Pour in the eggs and fold in the jalape¤o,
  and treat thereafter like scrambled eggs. Serve with salsa picante.