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After I’ve had my huevos, I’m ready for my coffee—a caffeine boost. Then I’ll take a walk on the beach, a swim in the ocean, maybe even an afternoon siesta. It’s Mexico, after all. A few hours later, when the sun starts sinking on the horizon, I’m ready to do it all again.
In a medium to large skillet, brown the meat over medium-high heat. When the meat is cooked through, add the onion and jalapeño, and cook for 2-3 minutes, just long enough to release their flavor but short enough to preserve a little crunch in them.
Add the tomatoes, crank up the heat to get the meat and tomato juices sizzling then reduce to a simmer and cook. The mixture should be runny, so if it seems too dry, add a little water. Season the meat with salt and pepper to taste.