📝 About This Recipe
Hailing from the sun-drenched regions of Michoacán and Guerrero, Aporreadillo is a masterclass in rustic Mexican breakfast traditions. This robust dish features sun-dried beef (cecina) that is 'beaten' or shredded, then seared and simmered in a vibrant, smoky salsa verde or roja with velvety scrambled eggs. It is a deeply savory, protein-packed experience that captures the bold, resilient spirit of the Mexican countryside.
🥗 Ingredients
The Meat
- 500 grams Cecina (Salted sun-dried beef) (thinly sliced and lightly toasted)
- 3 tablespoons Vegetable Oil (lard can be used for more authentic flavor)
The Eggs
- 6 pieces Large Eggs (whisked lightly with a pinch of salt)
The Salsa Verde
- 500 grams Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Peppers (stems removed; adjust for heat)
- 2 cloves Garlic (peeled)
- 1/2 piece White Onion (roughly chopped)
- 1/2 cup Fresh Cilantro (packed)
- 1 teaspoon Chicken Bouillon or Salt (to taste)
- 1/2 cup Water (for blending)
For Serving
- 2 cups Refried Beans (warm)
- 100 grams Queso Fresco (crumbled)
- 1 stack Corn Tortillas (warm)
👨🍳 Instructions
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1
Begin by preparing the dried beef. If using traditional cecina, lightly toast the slices over a comal or skillet until they become brittle enough to shred.
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2
Using a mortar and pestle (molcajete) or your hands, 'aporrear' (beat/shred) the beef into small, bite-sized strips and shards. This texture is key to the dish's name.
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3
For the salsa: In a medium pot, cover tomatillos and serrano peppers with water. Bring to a boil and simmer for 8-10 minutes until the tomatillos change color to an olive green.
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4
Drain the cooked vegetables and transfer them to a blender. Add the garlic, 1/4 of the onion, cilantro, and 1/2 cup of fresh water.
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5
Pulse until you achieve a slightly chunky consistency—you want a rustic sauce, not a smooth purée.
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6
In a large heavy-bottomed skillet, heat 2 tablespoons of oil over medium-high heat. Add the shredded beef and fry until it becomes crispy and golden brown.
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7
Add the remaining chopped onion to the skillet with the beef and sauté for 2 minutes until translucent.
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8
Lower the heat to medium. Pour the whisked eggs over the crispy beef. Let them sit for 30 seconds to set slightly.
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9
Gently fold the eggs into the beef, scrambling them until they are just cooked through but still moist.
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10
Carefully pour the blended salsa over the egg and beef mixture. Stir gently to combine.
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11
Allow the mixture to simmer together for 5-7 minutes. This allows the beef to rehydrate slightly and the flavors to marry perfectly.
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12
Taste for seasoning. Since cecina is naturally salty, you may only need a tiny pinch of salt or bouillon.
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13
Serve immediately while steaming hot, ensuring each portion has plenty of the flavorful sauce.
💡 Chef's Tips
Use high-quality dry-cured beef; if you can't find cecina, beef jerky (unflavored) can work in a pinch if soaked briefly. Be careful with salt! The beef is already cured with salt, so always taste the sauce before adding more. For a smoky variation, roast the tomatillos and peppers on a griddle instead of boiling them. Don't overcook the eggs before adding the salsa; they should finish cooking in the simmering sauce to stay tender. If the sauce thickens too much, add a splash of beef broth or water to reach your desired consistency.
🍽️ Serving Suggestions
Serve with a side of creamy refried black or pinto beans topped with crumbled queso fresco. Accompany with warm, thick corn tortillas to scoop up the sauce. A side of sliced avocado adds a perfect buttery contrast to the spicy salsa. Pair with a hot 'Café de Olla' (Mexican spiced coffee) for the ultimate breakfast experience. Add a few slices of pickled red onions on top for a bright, acidic crunch.