Machaca con Huevo Recipe
Machaca con Huevo is a traditional Northern Mexican breakfast made with dried shredded beef scrambled with eggs, onion, and tomato. Salty, savory, and deeply satisfying, it’s a classic dish built for early mornings and long days.
Ingredients
- 1 cup machaca shredded dried beef, rinsed and squeezed dry
- 1 tablespoon vegetable oil or bacon fat
- ¼ cup white onion finely diced
- 1 small Roma tomato finely diced
- 6 large eggs
- Salt to taste
- Freshly ground black pepper to taste
- For Serving Optional but Traditional
- Warm flour tortillas
- Refried beans
- Avocado slices or guacamole
- Salsa roja or salsa verde
Instructions
- Rinse the machaca
- Place the machaca under warm running water to remove excess salt. Squeeze it dry thoroughly and set aside.
- Build the base
- Heat the oil in a skillet over medium heat. Add the onion and cook until soft and lightly golden, about 2–3 minutes. Stir in the tomato and cook another 1–2 minutes until slightly broken down.
- Toast the machaca
- Add the machaca to the skillet and cook for 2–3 minutes, stirring occasionally, until warmed through and lightly toasted. This step deepens the flavor without drying it out.
- Add the eggs
- Beat the eggs with a pinch of salt and pepper. Pour them into the skillet and gently fold everything together. Cook just until the eggs are set but still soft.
- Serve immediately
- Spoon into warm flour tortillas and serve with beans, avocado, and salsa.
Notes
- Always rinse machaca before cooking to control salt.
- Keep the eggs soft — overcooking dries out the dish.
- Flour tortillas are traditional and strongly recommended.