Last Night’s Chicken, Tonight’s Machaca
Most machaca you order out is built around eggs, with a little shredded meat folded in for color. That ratio is backwards if you care about what the meal does to your blood sugar.
This week Nicole and I turned last night’s dinner into tonight’s. We make shredded chicken in the Crockpot — Nicole calls them our Chipotle bowls — and we always cook a big batch so there’s plenty left over. Tonight that leftover chicken becomes machaca con huevos: shredded chicken cooked down with bell peppers and onions, then folded together with about ten eggs. More meat than eggs, on purpose.
A couple of things are doing the work here. Shredded chicken is a lean, whole protein loaded with the amino acids you actually want, but lean protein on its own leaves you a little flat. So we cook it in avocado oil and fold in eggs — protein plus fat together, which is what keeps blood sugar steady instead of spiking. The peppers and onions aren’t just flavor, either. Bell peppers, tomatoes, and avocados are all technically fruits, and I’d rather eat the part of the plant the plant wants us to eat.
One note on the fat: it matters which one. We cook in avocado oil and stay away from corn, soybean, and vegetable seed oils. And the toppings are where this can turn into a carb-heavy plate, so we keep it simple — lettuce on the bottom, a quick mashed avocado, a dairy-free chipotle sauce, a little goat cheddar. The kids get rice and tortillas; the adults can skip them.
Machaca is classically a breakfast dish, so this works just as well as breakfast for dinner.
One Crockpot, two dinners. Protein plus fat keeps your blood sugar flat.
Featured ingredients: Organic chicken thighs and breasts, Siete carnitas seasoning packet, bell peppers, onions, eggs, avocado oil, organic cumin, chipotle powder, chili powder, salt, pepper, avocado, goat cheddar, jalapeños. Dairy-free chipotle sauce: sriracha + Primal Kitchen avocado ranch.
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