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.
- 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
- 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.