Machaca de Res con Pico de Gallo (Norteño Hand-Held)

In a small, dry heavy-bottomed skillet over medium heat, lightly toast the machaca beef for 2-3 minutes until it becomes fragrant and slightly crispy.

While the beef is warming, combine the finely minced onion and diced tomatoes in a bowl with a squeeze of fresh lime juice and a pinch of salt to create a quick pico de gallo.

Warm the corn tortilla directly over a low flame or in the skillet until pliable and slightly charred at the edges.

Spoon the warm, savory machaca onto the center of the tortilla and top with the fresh, acidic pico de gallo.

Serve immediately while the contrast between the warm, salty beef and the cool, crisp vegetables is at its peak.