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. Drying meat was originally developed for ranchers, cowboys, and miners of northern Mexico before the arrival of refrigeration.
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. 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. But if you want to try the old fashioned version, try to find packaged carne seca (dried meat) sold in Latin supermarkets.
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.
The holidays will soon be here, so if you are planning to have familia visit be sure to welcome them with this flavorful meal for breakfast.