Machaca con Huevo

Name: Machaca con Huevo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 oz machaca (dried shredded beef); 6 large eggs, beaten; 2 tbsp vegetable oil; 1/2 cup white onion, finely diced; 1 Anaheim chile (or poblano), seeded, diced; 1 serrano chile, minced; 2 roma tomatoes, seeded, diced; 2 garlic cloves, minced; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper, freshly ground; 1/4 cup fresh cilantro, chopped; 8 flour tortillas (for serving), warmed

A Northern Mexican breakfast of dried shredded beef scrambled with eggs, tomatoes, chiles, and onion. Hearty and satisfying, typically served with warm flour tortillas.

35 minMediumServes 4350 cal/serving

MexicanBreakfastStovetopHigh ProteinLow CarbNut-FreeDairy-FreeSoy-FreePork-FreeAlcohol-Free

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Ingredients

8 oz machaca (dried shredded beef)
6 large eggs, beaten
2 tbsp vegetable oil
1/2 cup white onion, finely diced
1 Anaheim chile (or poblano), seeded, diced
1 serrano chile, minced
2 roma tomatoes, seeded, diced
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper, freshly ground
1/4 cup fresh cilantro, chopped
8 flour tortillas (for serving), warmed

Instructions

1

If the machaca (dried shredded beef) is very dry and stiff, soak it in warm water for 10 minutes, then drain and pat dry.
2

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 cup finely diced white onion and cook until softened, about 3 minutes.
3

Add 2 minced garlic cloves, 1 seeded, diced Anaheim chile (or poblano), and 1 minced serrano chile. Cook for 2 minutes, stirring frequently.
4

Add 2 seeded, diced roma tomatoes and 1/2 tsp ground cumin. Cook until the tomato softens and releases its juices, about 3 minutes.
5

Add the 8 oz machaca (dried shredded beef) and stir to combine with the vegetables. Cook for 3-4 minutes, breaking up any clumps, until heated through.
6

Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Pour the 6 beaten large eggs over the mixture.
7

Fold and stir gently, cooking until the eggs are just set, about 2-3 minutes. Do not overcook.
8

Garnish with 1/4 cup chopped fresh cilantro and serve with 8 warmed flour tortillas (for serving).

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Questions

Why fold instead of stir in Machaca con Huevo?

Step 7 reads: "Fold and stir gently, cooking until the eggs are just set, about 2-3 minutes." Folding keeps the air you just beat in. Stirring at step 7 would knock it out and the result would come out dense.

What can I use instead of cilantro in Machaca con Huevo?

The entry for Machaca con Huevo calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is Machaca con Huevo?

Moderately. The heat in Machaca con Huevo comes from 1 serrano chile, minced. For a milder plate, remove the seeds and ribs from the serrano, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Machaca con Huevo contain eggs?

Yes: 6 large eggs, beaten. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Machaca con Huevo?

One serving (the recipe makes 4) is about 350 calories, with 24 g protein, 12 g carbohydrate and 18 g fat, plus 1 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Machaca con Huevo?

Refrigerate what is left of Machaca con Huevo within two hours and eat it within three days. Reheat gently on the stovetop.

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