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

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).

Questions

Can I make Machaca con Huevo gluten-free?

Yes. The gluten in this entry is 8 flour tortillas (for serving), warmed. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Machaca con Huevo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Machaca con Huevo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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