📝 About This Recipe
A cornerstone of Northern Mexican breakfast culture, Machaca con Huevos is a soul-warming dish featuring traditional sun-dried, shredded beef sautéed with vibrant aromatics. This recipe captures the rugged spirit of the desert, where the savory, concentrated flavors of the beef meld perfectly with soft-scrambled eggs and a touch of heat. It is a protein-packed masterpiece that offers a satisfying, smoky depth you simply won't find in a standard breakfast hash.
🥗 Ingredients
The Protein
- 2 cups Machaca (dried shredded beef) (loosely packed; look for high-quality Sonoran style)
- 8 pieces Large Eggs (room temperature, lightly beaten)
Aromatics and Vegetables
- 1/2 cup White Onion (finely diced)
- 2 medium Roma Tomatoes (seeded and diced)
- 1-2 pieces Serrano Pepper (minced; remove seeds for less heat)
- 2 cloves Garlic (minced)
- 1/2 piece Bell Pepper (green or red, finely diced for crunch)
Cooking Fats and Seasoning
- 3 tablespoons Lard or Vegetable Oil (lard provides the most authentic flavor)
- 1/2 teaspoon Kosher Salt (adjust to taste, keeping in mind the beef is salty)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
For Serving
- 8 pieces Flour Tortillas (warmed; large Sonoran style if available)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Avocado (sliced)
- 1/4 cup Queso Fresco (crumbled)
👨🍳 Instructions
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1
Crack the eggs into a medium bowl, season with a small pinch of salt and pepper, and whisk until just combined. Set aside.
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2
Heat a large heavy-bottomed skillet or a traditional cast-iron pan over medium heat. Add the lard or oil and allow it to melt until shimmering.
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3
Add the diced onion and bell pepper to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and the edges begin to turn golden.
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4
Stir in the minced serrano pepper and garlic. Cook for about 60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the machaca (shredded beef) to the skillet. Stir constantly for 3-5 minutes. This step 'toasts' the beef, rehydrating it slightly in the fat and deepening its savory profile.
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6
Incorporate the diced tomatoes and the dried oregano. Cook for another 3 minutes, allowing the tomatoes to release their juices, which will soften the beef fibers further.
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7
Push the meat and vegetable mixture to the outer edges of the skillet, creating an open space in the center.
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8
Pour the beaten eggs into the center of the pan. Let them sit undisturbed for 30 seconds until the bottom begins to set.
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9
Using a spatula, gently fold the eggs into the machaca mixture. Use a slow folding motion to create large, soft curds rather than a fine scramble.
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10
Continue cooking for 2-3 minutes until the eggs are just cooked through but still moist. Avoid overcooking, as the residual heat will finish the process.
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11
Taste the mixture and adjust salt if necessary—remember that machaca is naturally salty from the curing process.
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12
Remove the pan from the heat immediately to prevent the eggs from becoming rubbery.
💡 Chef's Tips
If you cannot find authentic machaca, you can use leftover slow-cooked brisket that has been finely shredded and crisped in a pan. Always warm your tortillas on a dry comal or skillet until they puff slightly; this makes them pliable and enhances their flavor. Be cautious with salt; the drying process concentrates the salt in the beef, so taste the dish before adding extra. For a 'wet' version (machaca con verdura), add 1/4 cup of beef broth or tomato puree when adding the tomatoes to create a saucier consistency. Use a cast-iron skillet if possible; it provides even heat distribution which is essential for properly toasting the dried beef.
🍽️ Serving Suggestions
Serve inside warm, buttery flour tortillas to make breakfast burritos. Pair with a side of refried beans topped with a sprinkle of melted Monterey Jack cheese. Serve with a chilled glass of fresh orange juice or a steaming mug of Café de Olla (spiced Mexican coffee). Add a side of spicy Salsa Roja or Salsa Casera for those who want an extra kick of heat. Garnish with fresh avocado slices and a squeeze of lime to cut through the richness of the beef and eggs.