Taquitos and flautas are not just for lunch or dinner anymore! These breakfast taquitos are filled with a very popular Mexican dish called machaca con huevo. Machaca is a dried beef that is highly seasoned and very tender.
My siblings and I used to steal the beef machaca out of Mom's pantry and snack on it all of the time. It is very similar to beef jerky, but a lot more tender. One of the most popular ways to prepare machaca is with sautéed onions, chiles and eggs.
Heat 2 tablespoons of oil in skillet to medium heat. Add the onions and chile peppers. Season lightly with salt and pepper and sauté for 3-4 minutes.
Add the beef machaca and saute for another minute. Add another tablespoon of oil. Pour in the eggs and stir well to combine. Once eggs are cooked through, remove from heat and let cool completely.
Preheat a comal or griddle pan to medium heat for a few minutes. Lightly spray or brush corn tortillas with oil on both sides. Cook the tortillas for about 30 seconds per side or until soft and flexible. Stack cooked tortillas in tortilla warmer or in between foil paper. Let them steam and cool for 20 minutes.
Fill each tortilla with 2 tablespoons of machaca con huevo. Roll as tight as you can and place seam side down onto plate. While you are filling the taquitos, preheat the comal or griddle pan to medium/low.
When done, turn the heat up slightly on the comal (griddle). Take two taquitos and place side by side, with seams together. Use two toothpicks in the center to secure the two together.
Drizzle on 3-4 tablespoons of oil onto hot comal. After 2 minutes, in batches, fry the taquitos, turning as needed and adding oil as needed. After taquitos get crispy on two sides, carefully remove toothpicks and place seam side down onto hot surface. Cook until crispy and golden brown.
Place onto serving plate. Ladle some warm salsa onto the bottom of individual plates. Add three taquitos. Garnish with cheese, avocado, tomatoes onion, crema and cilantro. Serve right away.
If traditional beef machaca is not available, you could use a soft beef jerky or dried beef. A well-seasoned shredded brisket works well for machaca too!