Machaca con Huevo
A classic Northern Mexican breakfast dish featuring rehydrated dried shredded beef (machaca) scrambled with eggs, onions, tomatoes, and chiles. Often called a 'cowboy breakfast' for its hearty and satisfying nature.
🧂 Ingredients
- 200 g Machaca (dried shredded beef)(Look for machaca de res (beef). If it seems very dry and hard, you may need to rehydrate it first (see notes in instructions).)
- 6 Large Eggs
- 1 medium Yellow Onion(Finely diced.)
- 2 medium Roma Tomatoes(Seeded and finely diced.)
- 2 Serrano Chiles(Finely minced. Remove seeds and membranes for less heat, or leave them in for more spice.)
- 2 tablespoons Vegetable Oil or Lard(For sautéing.)
- to taste Salt
- to taste Black Pepper
- 8 Flour Tortillas(For serving. Warm them before serving.)
👨🍳 Instructions
- 1
Prepare the Machaca: If your machaca is very hard and dry, you may need to rehydrate it. Place the machaca in a bowl and cover with warm water. Let it soak for about 10-15 minutes until pliable. Drain thoroughly and pat dry with paper towels. If the machaca is already somewhat soft, you can skip the soaking and proceed to shredding it finely by hand or with two forks.
⏱️ 15 minutes - 2
Sauté Aromatics: Heat the vegetable oil or lard in a large skillet or cast-iron pan over medium heat (about 190°C / 375°F). Add the finely diced onion and cook until softened and translucent, about 3-4 minutes. Add the minced serrano chiles and cook for another minute until fragrant. Stir in the diced tomatoes and cook until they begin to break down, about 3-5 minutes, stirring occasionally.
⏱️ 10 minutes - 3
Incorporate Machaca: Add the prepared (shredded and dried) machaca to the skillet with the vegetables. Stir well to combine and cook for about 5-7 minutes, breaking up any clumps of machaca. You want it to heat through and slightly crisp up in places, releasing its savory aroma.
⏱️ 7 minutes - 4
Add Eggs and Scramble: In a separate bowl, whisk the eggs with a pinch of salt and pepper until well combined. Pour the beaten eggs evenly over the machaca and vegetable mixture in the skillet. Let the eggs set slightly for about 30 seconds, then gently begin to scramble them, folding the machaca mixture into the eggs. Continue to cook and scramble until the eggs are cooked to your desired doneness, about 3-5 minutes. Be careful not to overcook, as they can become dry.
⏱️ 5 minutes - 5
Serve: Taste and adjust seasoning with salt and pepper if needed. Serve the machaca con huevo immediately with warm flour tortillas on the side. The tortillas are perfect for scooping up the scramble or for making small breakfast tacos.
💡 Pro Tips
- ✓Machaca is typically made from beef that has been salted, dried, and then shredded. It's a staple in Northern Mexican cuisine.
- ✓This dish is especially popular in the states of Sonora and Chihuahua.
- ✓Machaca con Huevo is incredibly versatile and makes a fantastic filling for breakfast burritos or tacos.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shredded Monterey Jack or cheddar cheese during the last minute of cooking the eggs.
- Serve alongside refried beans or black beans for a more substantial meal.