Machacado con Huevo
A classic Northern Mexican and Tex-Mex breakfast powerhouse! Savory, air-dried shredded beef is rehydrated and scrambled with fresh eggs, onions, tomatoes, and spicy serrano peppers. Perfect for wrapping in a warm tortilla or serving alongside refried beans. Ready in under 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat the lard or oil in a large non-stick skillet over medium heat.
- c.Add the chopped onion and serrano pepper. Sauté, stirring occasionally, until the onion has softened and become translucent, which should take about 4-5 minutes.
- d.Stir in the minced garlic and cook for another minute until fragrant.
- 2
Step 2
- a.Toast Machaca and Cook Tomatoes
- b.Add the shredded machaca to the skillet. Stir continuously for 2-3 minutes to lightly toast the beef and allow it to absorb the flavors of the aromatics.
- c.Add the chopped tomatoes to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften and begin to break down.
- 3
Step 3
- a.Scramble the Eggs
- b.In a separate bowl, whisk the eggs together with the salt and black pepper until they are uniformly yellow and slightly frothy.
- c.Pour the whisked eggs over the machaca mixture in the skillet.
- d.Allow the eggs to set for about 30 seconds before using a spatula to gently push and fold them.
- e.Continue to cook, stirring gently, for 2-3 minutes or until the eggs are cooked to your preferred doneness. For the best texture, remove from heat when they are still slightly moist.
- 4
Step 4
- a.Garnish and Serve
- b.Remove the skillet from the heat.
- c.Stir in the freshly chopped cilantro.
- d.Serve immediately with warm flour or corn tortillas, refried beans, and your favorite salsa.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer, more authentic flavor, use lard or bacon fat instead of vegetable oil.
- 2Toasting the machaca before adding the eggs is a key step that deepens its beefy flavor.
- 3Don't overcook the eggs. Pull them from the heat when they are still slightly glossy and moist, as they will continue to cook from the residual heat of the skillet.
- 4You can find machaca in the Hispanic section of many supermarkets, at Mexican specialty stores, or online.
- 5For a complete breakfast platter, serve alongside avocado slices, queso fresco, and fried potatoes.
Adapt it for your goals.
Cheesy Machacado
Stir in 1/2 cup of shredded Monterey Jack, Oaxaca cheese, or queso fresco during the last minute of cooking, until just melted.
Spicier VersionSpicier Version
For extra heat, leave the seeds in the serrano pepper or add a finely minced habanero pepper along with the onion.
Machacado a la MexicanaMachacado a la Mexicana
This is the classic preparation. The recipe as written follows this style, combining green (chile), white (onion), and red (tomato) ingredients.
Why this is on our healthy list.
Excellent Source of Protein
Combining beef and eggs provides a significant amount of high-quality protein, essential for muscle repair, immune function, and maintaining satiety.
Rich in B Vitamins
Eggs are a natural source of Vitamin B12 and Riboflavin (B2), which are crucial for energy production and maintaining a healthy nervous system.
Provides Essential Minerals
The dried beef is a good source of iron, vital for oxygen transport in the blood, and zinc, which supports immune health and metabolism.
Contains Antioxidants
The cooked tomatoes provide lycopene, while garlic and onions offer other beneficial compounds that help combat oxidative stress in the body.
Frequently asked questions
One serving of Machacado con Huevo contains approximately 320-350 calories, depending on the type of fat used and the specific brand of machaca. This does not include tortillas or other side dishes.