Machaca Con Huevos is an easy & savory breakfast made with the famous Machaca from the northern states in Mexico. The dried beef is mixed with onions, chile verde, tomatoes and scrambled eggs.
Machaca & Eggs
If you’re looking for a hearty and flavorful breakfast dish to start your day, look no further than Machaca Con Huevo. This traditional Mexican recipe features a combination of eggs, tender dried shredded beef, and a variety of aromatic spices for a dish that’s both savory and satisfying.
Machaca is salty dry meat pounded until finely shredded and it’s used to make several Mexican dishes like Machaca Con Huevos (with Eggs).
It’s a typical dish of Sonora where they have the best beef in the country! The meat used to make Machaca is “Pulpa Negra” or top round steak in english. It’s very lean meat that makes it perfect for the drying process.
What does Machaca mean?
The word “machaca” comes from the Spanish word “machacar,” which means “to pound” or “to mash.” In the context of this dish, it refers to the process of pounding or shredding the beef.
**This post was originally published on May 2021. It has been updated to be more helpful.
How is Machaca made?
Making the Machaca meat is a long and laborious process and that’s why is expensive to buy. Luckily you don’t need much to make a delicious meal out of it!
- First, the meat is cut very thinly and salted. Then is hung outside in a sunny place. In Mexico, they make mesh cages to place the meat inside and to keep it from flies going in. This method does not require refrigeration since the salt protects the meat from getting spoiled.
- After 2 or 3 days, when the meat has dried, it’s time to grill it.
- Lastly, the meat is finely shredded by grinding it with a rock in a large molcajete.
Do not confuse authentic Machaca with shredded beef. The process to making it is very different and much more labor intensive.
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Ingredients
There are many variations of Machaca Con Huevo, depending on the region of México and personal preferences. Some people do a mixture of tomatoes, green chilies, garlic or cheese to their Machaca Con Huevo, while others prefer to keep it simple with just beef, eggs, and spices.
For this recipe we’ll use:
- Machaca: if you don’t want to make your own, you can purchase in your latin stores. Luckily some it’s starting to become more popular and you can also buy it online!
- Onions: you can use your favorite kind (red, yellow, white and even scallions).
- Chile: I use Anaheim chile verde but you could also use jalapeños, chile serrano or even green bell peppers.
- Tomatoes: make sure they’re ripe.
- Eggs
How to Make Machaca Con Huevos
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
- In a large skillet, heat two tablespoons of vegetable oil (or olive oil) over medium-high heat. Add the onions and chile verde. Cook for 3 minutes or until soft.
- Add the tomatoes and cook and cook for two more minutes. Then add the machaca and mix to combine well.
- Lower the heat to medium and add the scrambled eggs and cook until eggs are no longer liquidy.
- Serve warm.
Serving Suggestions
My favorite way to eat it is with eggs and my recipe for tortillas de harina (warm flour tortillas).
Serve it on a plate with refried beans and a homemade salsa like this Salsa Mexicana. You can also make tacos with corn tortillas or breakfast burritos.
How to Store & Reheat
Have leftovers?
- Fridge: To store, let the dish cool down to room temperature first. Once they are cool, transfer them to an airtight container or a resealable plastic bag. Make sure to remove as much air as possible from the container or bag before sealing it. They last to three to four days when properly stored in the refrigerator.
Reheating
Now, when it’s time to reheat your Machaca & eggs, there are a few options you can choose from:
- Microwave: This is the quickest way to reheat eggs. Transfer them from the container or bag to a microwave-safe bowl and heat in 30-second increments, stirring in between until heated through.
- Stovetop: Heat a non-stick pan over medium heat and add a little bit of butter or oil. Once the pan is heated, add the Machaga & eggs and stir constantly until they are heated through.
FAQ
First, the meat is cut very thinly and salted. Then is hung outside in a sunny place. In Mexico, they make mesh cages to place the meat inside and to keep it from flies going in.
After 2 or 3 days, when the meat has dried, it’s time to grill.
Then the meat is finely shredded by grinding it with a rock in a large molcajete.
Barbacoa is an actual dish made with shredded beef cooked with spices and a delicious broth. And Machaca is an ingredient used on different dishes like caldillo or mixed with eggs.
Machaca (carne seca) is low in fat and high in protein. It is healthy just like beef jerky and it all depends on how you prepare it. Do not add a lot of oil when cooking into dishes in order to keep it low fat.
MORE delicious…
Mexican Breakfasts Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Authentic Machaca Con Huevos
Ingredients
- 5 large eggs
- salt & pepper to taste
- 2 Tbsp vegetable or canola oil
- 1 cup onions (red, yellow or white) chopped into small squares
- 1 chile verde Anaheim chopped into small squares
- 2 medium roma tomatoes chopped into small squares
- 2 cups machaca meat (70 grams)
Instructions
- In a small bowl, add the 5 eggs and season with salt & pepper to taste. Scramble with a fork and set aside
- In a large skillet, heat two tablespoons of oil over medium heat. Add the onions and chile verde. Cook for 3 minutes or until soft.
- Add the tomatoes and cook and cook for two more minutes. Then add the machaca and mix to combine well.
- Lower the heat to medium and add the scrambled eggs and cook until eggs are no longer runny.
- Serve warm with tortillas and beans
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
Machaca is new to me so this post was a great introduction to the ingredient and how to use it in a simple, tasty dish. A yummy breakfast.
This is such a filling but also healthy breakfast dish. Definitely packed full of protein to keep the family full the entire morning! Thanks for sharing.
This machaca con huevos is such a delicious dish! I served for our weekend brunch (was nice to have a new dish for the family). Thanks for such detailed instructions and the serving suggestions.
One of the most delicious recipes I’ve had in a while. I also love using my cast iron too! Thank you for this recipe.
Wow! Machaca con huevos is a cool recipe! I feel like I’ve learned something new here and am definitely expanding my palate. Thanks for sharing!
This is one of the best recipe to make machaca!! we love it in my family 🙂
I made this Machaca over the weekend and it was a hit with the family! We’re lovers of steak and eggs and this fit perfectly. Thanks for the recipe!