📝 About This Recipe
Transport your kitchen to the rugged landscapes of Northern Mexico with this authentic Machaca con Huevo, the quintessential cowboy breakfast. This dish features 'machaca'—traditional sun-dried beef that is rehydrated and sautéed until crispy, then folded into silky scrambled eggs with a vibrant sofrito of peppers and onions. It is a protein-packed, savory masterpiece that balances the smoky depth of the dried meat with the fresh brightness of garden vegetables.
🥗 Ingredients
The Protein
- 2 cups Machaca (Dried Shredded Beef) (high-quality, traditionally dried if possible)
- 8 pieces Large Eggs (room temperature, lightly beaten)
The Aromatics (Sofrito)
- 1/2 cup White Onion (finely diced)
- 2 pieces Roma Tomato (seeded and diced)
- 2 pieces Serrano Pepper (minced; remove seeds for less heat)
- 2 cloves Garlic (minced)
Cooking Fats and Seasoning
- 3 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
- 1/2 teaspoon Kosher Salt (adjust to taste, as machaca is already salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Serving
- 8 pieces Flour Tortillas (large, warm 'tortillas de harina')
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1 cup Refried Beans (warm, for the side)
- 1 piece Avocado (sliced)
- 1/2 cup Salsa Casera (red or green table salsa)
👨🍳 Instructions
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1
Begin by cracking the eggs into a medium bowl. Whisk them gently with a pinch of salt and pepper until just combined; avoid over-beating to keep the scramble tender.
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2
Heat a large heavy-bottomed skillet (cast iron is ideal) over medium heat and add 2 tablespoons of lard or oil.
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3
Once the fat is shimmering, add the shredded machaca meat to the skillet. Sauté for 3-5 minutes, stirring frequently, until the beef becomes fragrant and slightly crispy at the edges.
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4
Push the meat to the outer edges of the pan, creating a well in the center. Add the remaining tablespoon of fat if the pan looks dry.
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5
Add the diced onion and serrano peppers to the center. Sauté for 2-3 minutes until the onion becomes translucent and the peppers soften.
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6
Stir in the minced garlic and cook for just 30-45 seconds until you can smell the aroma, being careful not to burn it.
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7
Incorporate the diced tomatoes into the mixture. Stir everything together and cook for another 3 minutes until the tomatoes have released their juices and softened slightly.
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8
Reduce the heat to medium-low. This is crucial for achieving creamy eggs rather than rubbery ones.
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9
Pour the whisked eggs over the beef and vegetable mixture. Let them sit undisturbed for about 20 seconds to begin setting.
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10
Using a spatula, gently fold the eggs from the bottom up, mixing them with the machaca. Continue to cook, folding occasionally, for about 3-4 minutes.
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11
Remove the skillet from the heat when the eggs still look slightly wet; the residual heat of the pan will finish the cooking process perfectly.
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12
Garnish with fresh cilantro and serve immediately while steaming hot.
💡 Chef's Tips
Be cautious with salt—machaca is cured with salt, so taste the beef before adding extra seasoning to the eggs. For the most authentic texture, use a cast-iron skillet to get those desirable crispy bits of beef. If you cannot find machaca, you can substitute with very finely shredded leftover pot roast that has been dried out in a low oven. Always use flour tortillas for this specific dish; while corn is king in the south, flour is the traditional choice in the northern states where machaca originates. Don't overcook the eggs; they should be moist and soft to contrast with the chewy texture of the beef.
🍽️ Serving Suggestions
Serve with a side of creamy refried pinto beans topped with a sprinkle of queso fresco. Pair with warm, buttery flour tortillas for making 'burritos de desayuno'. Accompany with a hot cup of 'Café de Olla' (Mexican spiced coffee) for a traditional morning experience. Add a side of sliced avocado or a dollop of crema Mexicana to balance the heat of the serrano peppers. Provide a vibrant Salsa Roja or Salsa Verde on the side for guests to customize their spice level.