Machaca Con Huevos

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. 

Prepared Machaca Con Huevos in a cast iron skillet with two plates on the side

Machaca is salty dried beef 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 is “Pulpa Negra” or top round steak in english. It’s very lean meat that makes it perfect for the drying process.

My favorite way to eat it is with eggs and either corn or flour tortillas. The perfect salsa is my Salsa Mexicana. Try this combo and it’ll be your favorite soon too!

Prepared dried beef and eggs on a gray plate

How is Machaca made?

Making Machaca 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!

  1. 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.
  2. After 2 or 3 days, when the meat has dried, it’s time to grill.
  3. Then 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.

Dried & shredded beef in a small bowl
Machaca is salty dried beef pounded until finely shredded

Ingredients for our recipe

  • 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
  • Tomatoes – make sure they’re ripe
  • Eggs
Ingredients in bowls: machaca, eggs, chopped red onions, chile verde and tomatoes

How to Make Machaca Con Huevos

  • 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.
  • Add the scrambled eggs and cook until eggs are no longer runny.
  • Serve warm.
Prepared breakfast in a cast iron skillet

What to serve with

No matter how you decide to eat Machaca, the perfect companion will always be refried beans and flour tortillas. Oh and don’t forget the salsa!

My mom also used to make “Caldillo” with it and I owe you that recipe pretty soon! Stand by :).

A gray plate with machaca and flour tortillas on the side

FAQ

How is Mexican dried beef made?

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.

What is the difference between Barbacoa (shredded beef) and Machaca?

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.

Is Machaca healthy?

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.

Prepared Machaca Con Huevos in a cast iron skillet

Authentic Machaca Con Huevos

Servings 4 people
Ana Frias
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
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. 
4 people

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.
  • Add the scrambled eggs and cook until eggs are no longer runny.
  • Serve warm with tortillas and beans

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NUTRITION

Serving: 1serving | Sodium: 470mg | Sugar: 9g | Fiber: 2g | Potassium: 99mg | Cholesterol: 246mg | Calories: 238kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 5g | Saturated Fat: 3g | Fat: 15g | Protein: 15g | Carbohydrates: 11g

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 and eggs in a gray plate with flour tortillas on the side

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One Comment

  1. 5 stars
    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!