Machaca con Huevo
A classic Northern Mexican and Southwestern breakfast! Savory shredded beef is rehydrated and scrambled with fresh eggs, tomatoes, onions, and serrano chiles. It's a hearty, flavorful dish perfect with warm tortillas and refried beans.
For 4 servings
7 steps. 15 minutes total.
- 1
Step 1
- a.In a medium bowl, whisk the eggs with the salt and pepper until they are light and frothy. Set aside.
- 2
Step 2
- a.Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once shimmering, add the finely chopped white onion and serrano chile. Sauté for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
- 3
Step 3
- a.Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
- 4
Step 4
- a.Stir in the machaca, breaking it up with your spoon and mixing it thoroughly with the sautéed vegetables. Cook for 2-3 minutes to allow the beef to rehydrate slightly and absorb the flavors.
- 5
Add the chopped Roma tomatoes to the skillet
- a.Cook for another 3-4 minutes, stirring, until the tomatoes soften and release some of their juices.
- 6
Pour the whisked eggs evenly over the machaca mixture
- a.Let the eggs set for about 30-45 seconds without stirring. Then, using a spatula, gently push and fold the eggs towards the center of the pan. Continue this process for 3-4 minutes until the eggs are cooked to your desired doneness (softly scrambled is traditional).
- 7
Remove the skillet from the heat
- a.Stir in the freshly chopped cilantro. Serve immediately with warm corn or flour tortillas, refried beans, and your favorite salsa.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1If you can't find pre-made machaca, you can make your own by slowly simmering a beef chuck roast until tender, shredding it finely, and then dehydrating it in a low oven.
- 2For a richer flavor, use lard or bacon fat instead of vegetable oil.
- 3Don't overcook the eggs. Remove the pan from the heat when they are still slightly moist, as they will continue to cook from the residual heat.
- 4This dish is excellent for making breakfast burritos. Just spoon the mixture into a large flour tortilla with beans and cheese.
Adapt it for your goals.
Cheesy Machaca
Sprinkle 1/2 cup of shredded Monterey Jack, Oaxaca cheese, or queso fresco over the eggs during the last minute of cooking. Cover the pan to let it melt.
Spicier VersionSpicier Version
Keep the seeds in the serrano chiles, or add one finely chopped habanero pepper along with the onions for a significant heat increase.
Vegetarian 'Machaca'Vegetarian 'Machaca'
For a vegetarian alternative, substitute the machaca with 4 oz of rehydrated and shredded soy curls or finely shredded king oyster mushrooms. Sauté the mushrooms until they release their water and begin to brown before adding the other vegetables.
Why this is on our healthy list.
Excellent Source of Protein
With a combination of beef and eggs, this dish provides a substantial amount of high-quality protein, essential for muscle repair, immune function, and keeping you full and satisfied.
Rich in B Vitamins
Eggs and beef are great sources of B vitamins, particularly B12 and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Contains Antioxidants
The tomatoes, onions, garlic, and chiles in this dish are packed with antioxidants like lycopene and quercetin, which help combat oxidative stress and inflammation in the body.
Frequently asked questions
Machaca is a traditional Northern Mexican dish of dried, spiced, and shredded beef or pork. The dehydration process preserves the meat and concentrates its flavor, making it a savory and essential ingredient in many regional dishes.