📝 About This Recipe
Transport your taste buds to the rugged landscapes of Sonora and Nuevo León with this authentic Huevos con Machaca. This iconic breakfast features 'machaca'—high-quality beef that has been salted, dried, and pounded until light and airy—rehydrated in a vibrant sauté of fresh vegetables and folded into silky scrambled eggs. It is a protein-packed, savory masterpiece that perfectly balances the chewy texture of the beef with the heat of serrano peppers and the sweetness of vine-ripened tomatoes.
🥗 Ingredients
The Machaca Base
- 1.5 cups Machaca (Dried Shredded Beef) (high-quality, preferably from Sonora)
- 3 tablespoons Vegetable Oil or Lard (lard adds a more traditional, smoky flavor)
- 1/2 piece White Onion (finely diced)
- 2 pieces Serrano Peppers (seeded and minced for less heat, or kept whole for more)
- 2 large Roma Tomatoes (finely chopped)
- 2 cloves Garlic (minced)
The Eggs
- 8 pieces Large Eggs (at room temperature)
- 1/4 teaspoon Kosher Salt (adjust carefully as machaca is already salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Whole Milk or Crema (optional, for extra fluffiness)
For Serving
- 8 pieces Flour Tortillas (large, soft 'tortillas de harina')
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 cups Refried Beans (warmed)
- 1 piece Avocado (sliced)
- 1/4 cup Queso Fresco (crumbled)
👨🍳 Instructions
-
1
In a medium bowl, crack the 8 eggs and add the milk (if using), a small pinch of salt, and the black pepper. Whisk vigorously until the yolks and whites are fully incorporated and a few bubbles form on top.
-
2
Place a large, heavy-bottomed skillet (cast iron is ideal) over medium heat and add the vegetable oil or lard. Let it shimmer until hot but not smoking.
-
3
Add the finely diced onion and minced serrano peppers to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and the peppers are fragrant.
-
4
Stir in the minced garlic and cook for just 30-60 seconds, ensuring it doesn't burn.
-
5
Add the machaca (dried beef) to the skillet. Stir constantly for 2-3 minutes. The beef should begin to toast slightly and absorb the flavors of the aromatics.
-
6
Incorporate the chopped tomatoes. Cook for another 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices, slightly rehydrating the machaca.
-
7
Lower the heat to medium-low. This is crucial to prevent the eggs from becoming rubbery.
-
8
Pour the whisked egg mixture over the machaca and vegetable base. Do not stir immediately; let the bottom set for about 20 seconds.
-
9
Using a heat-resistant spatula, gently fold the eggs from the edges toward the center. Continue this slow folding motion to create large, soft curds mixed with the beef.
-
10
Once the eggs are mostly set but still look slightly moist (about 2-3 minutes), remove the skillet from the heat. The residual heat will finish the cooking process perfectly.
-
11
While the eggs finish, quickly warm your flour tortillas on a hot griddle (comal) until they are soft and pliable with slight charred spots.
-
12
Garnish the skillet with fresh cilantro and a sprinkle of crumbled queso fresco.
💡 Chef's Tips
Always taste your machaca before adding salt to the eggs; some brands are significantly saltier than others. If you cannot find machaca, you can use very finely shredded leftover roast beef, though you will lose the authentic 'dried' texture. For a 'Machacado a la Mexicana' style, ensure your tomatoes are very ripe to create a slight sauce that coats the beef. Avoid overcooking the eggs; remove them from the heat when they still look 'wet' to ensure a creamy, tender finish. If you prefer a crispy texture, fry the machaca in the oil for an extra 2 minutes before adding the vegetables.
🍽️ Serving Suggestions
Serve inside warm flour tortillas to make 'burritos de machaca'. Pair with a side of creamy refried pinto beans topped with a little melted cheese. Add a few slices of fresh avocado on the side to provide a cool, creamy contrast to the spice. Serve with a steaming cup of Cafe de Olla (spiced Mexican coffee) or a fresh orange juice. Provide a side of Salsa Roja or Salsa Verde for those who want an extra kick of acidity and heat.