Machaca

Another of dad's recipes.  I first learned of Machaca when we would go on to Rosarito, Mexico for thanksgiving.  Half way between Rosarito and Ensenada, there was a restaurant that we called "The Half-way house".  I don't know if that's the real name of the restaurant, or if we just called it that because of it's location, but my dad and I would go there at least once during each Mexico trip.  My dad made this the last time he came up to visit me and I had leftovers for an entire week.  But it's so good that you never get tired of eating it.

Ingredients
2 pounds Flank Steak or Lean Beef Brisket
1/4 cup Canola or vegetable oil.
2 large bell peppers, green and red
2 medium size Spanish/yellow onions
3 Roma tomatoes
6 large eggs
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Flour tortillas

Preparation

1. Preheat oven to 300*.
2. Place Steak in roasting pan and cook in oven for approx. 2 hours, or until steak is cooked well done like a pot roast
3. Remove steak from oven, let cool, then hand shred beef and set aside (can be prepared the day before and stored in the refrigerator)
4. Remove core and seeds from bell peppers and cut into 1/4 inch strips
5. Cut onions into 1/4 inch strips.
6. Coarsely chop tomatoes.  
7. Scramble eggs with salt, pepper, and garlic powder; set aside.
8. Add the shredded beef and mix well with the peppers and onions over low heat, until meat is thoroughly heated.
9. Add eggs and tomatoes; mix well.
10. Cook all ingredients together over medium high heat, stirring frequently, until the eggs are fully cooked.
11. Serve with flour tortillas, salsa, sour cream, guacamole, pinto beans, or Spanish rice (recipe in another blog post)
12. In a large non-stick skillet or frying pan, saute the peppers and onions in oil until tender but firm