Machaca con Huevo (Machaca with Eggs) + Video
Machaca con Huevo (Machaca with Eggs) is shredded beef combined with scrambled eggs, tomatoes, and onions. It make a delicious skillet breakfast or breakfast burritos.
Where did Machaca originate?
Machaca is associated with miners in the state of Chihuahua. Drying meat was originally developed for ranchers, cowboys, and miners of northern Mexico before the arrival of refrigeration. The dish is known primarily in the north of Mexico, as well as Arizona, California, and New Mexico.
What is Machaca?
Traditional machaca is marinated beef or pork that is rubbed with spices, pounded, dried, and shredded similar to beef jerky.
Back in the old days (before my time) my grandma used to do this and have beef hanging with nets protecting it from any flies or bugs.
Machaca can then be rehydrated and made into flautas, tacos, or burritos. But my favorite way to eat machaca is with scrambled eggs, tomatoes, and onions for a delicious skillet breakfast or machaca con huevo burritos.
If you want some added heat you can also toss in some finely diced jalapeño or garnish with homemade salsa.
As you can imagine I don’t have any beef hanging out to dry, so I made this recipe using leftover shredded brisket.
Make machaca with leftover shredded beef:
Remember when we made these shredded beef brisket flautas? We were sure to double the recipe so that we can have plenty of brisket leftover to make this modern machaca recipe.
Make machaca with dried beef:
If you want to try the old fashioned version, try to find packaged carne seca (dried meat)
Where to buy dried machaca?
Dried beef is usually sold in Latin supermarkets or you can order it online.
This breakfast is so simple to make and served in a skillet is perfect for camping or a comforting meal to serve a house full of guests.
If you are planning to have familia visit be sure to welcome them with this flavorful meal for breakfast.
Watch this video to see how simple this machaca con huevo comes together.
YOU MIGHT ENJOY THESE OTHER MEXICAN Breakfast DISHES
- Burritos de Huevos con Chorizo (Egg and Chorizo Breakfast Burritos)
- Breakfast Migas Tacos
- Huevo con Nopales en Chile Colorado
- Pork Green Chile
- Baked Eggs with Chorizo and Potatoes
- Tortas with Potatoes and Chorizo
Machaca con Huevo (Machaca with Eggs)
Ingredients
- 1 tablespoon olive oil
- ½ cup red onion, chopped
- 2 roma tomatoes, chopped
- 1 jalapeño, diced (optional)
- 2 cups shredded brisket or 1 cup carne seca, dried beef
- 8 eggs
- salsa of your choice
- flour tortillas
Instructions
- In a large skillet, sauté onion in olive oil for 2 minutes. Once onions are translucent add tomato, jalapeño (if using), brisket or carne seca and cook for another 2 to 3 minutes.
- Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly.
- Serve with salsa of your choice and flour tortillas.
Video
Notes
MAKE MACHACA WITH LEFTOVER SHREDDED BEEF:
Remember when we made these shredded beef brisket flautas? We were sure to double the recipe so that we can have plenty of brisket leftover to make this modern machaca recipe.MAKE MACHACA WITH DRIED BEEF:
If you want to try the old fashioned version, try to find packaged carne seca (dried meat)WHERE TO BUY DRIED MACHACA?
Dried beef is usually sold in Latin supermarkets or you can order it online.Originally published: September 2013
20 Comments on “Machaca con Huevo (Machaca with Eggs) + Video”
Great recipe and thank you for sharing it! I have been a fan of carne seca ever since I worked in New Mexico and discovered Vigils. They have the most amazing green chili carne seca that I am completely addicted to. For anyone reading this recipe and wanting to know where to find carne seca, I highly recommend them. follow them on Facebook to find coupons for free shipping and oftentimes they offer 40% off when in New Mexico MMA fighter wins a match 🙂 https://vigilsbeefjerky.com/
I would love to try this as a tacos filling! Perfect for feeding a big crowd on a budget.
I use Pico De Gallo saute a bit then the meat and eggs the jalapeno gives it a little kick you can buy Pico de Gallo already chopped up at any grocery store
I have a roast I made the other day
Am going to shed it and try this. I love eating it, just didn’t know how to make it.. Am sure it will work just has good. And maybe some Spanish Rice on the side.
Made this in the early morning…. talk about bringing back some childhood fun memories. Wish I could post pics….
This turned out pretty well. I used leftover rump roast I had done in slow cooker a few days before. I didn’t have a fresh pepper, Jalapeno or otherwise, on hand, – which I usually do. Otherwise, I followed recipe exactly and my teenager was skeptical. He’s not a fan of roast beef. Afterwards, he told me he was pleasantly surprised and I should “make it again.” Which is his highest praise regarding my cooking. Good simple recipe. I will make it again. Next time with Jalapenos.
Girls go to your local taco stand and ask for a Machaca con Huevo burrito you’ll love it.
Pues nosotris le llamamos machaca con huevo, se mira delicioso.
En Monterrey le llamamos MACHACADO con huevo, no MACHACA,machaca es otra comida del estado de Sinaloa,el de Nuevo Leon es carne seca
I love machaca! Thanks for posting this recipe. Your cookbook is one of my favorites and our family has enjoyed every recipe I’ve made.
Gracias Alicia! Thank you so much for your sweet comment and I am thrilled to hear you and your family loves our cookbook.
Where can you buy the dried meat from?
Hola Patricia,
You can use brisket like I used, but of course you can buy dried meat too, which is sold at Latin supermarkets. You might even be able to order online too. Best of luck!
This looks like a real plate of Texas. It has been too long since I have been home and your recipe isn’t helping my homesickness. This looks delicious Yvette. I’m on my way over.
That is some hearty breakfast. I bet one feels like tackling a horse and lassoing some cows after that. 🙂
Great idea for a weekend brunch.
Your comment cracked me up Clara! Thanks for the chuckle Amiga.
What a hearty breakfast, I’d love something like this after a morning run. Maybe I could make most of it the day before then add the eggs in just before serving?
Looks like a perfect cool weather breakfast! Can’t wait to give it a try!
I was going to say, I didn’t see any beef hanging in your house when we were over for brunch. 🙂 This looks delicious Yvette. Now if I can just get myself to make your home made flour tortillas, I’ll be in business. Thanks for a great recipe.
This is a mouth watering recipe! I can’t wait to give it a try!