Machaca con Huevo
A Northern Mexican breakfast of dried shredded beef scrambled with eggs, tomatoes, chiles, and onion. Hearty and satisfying, typically served with warm flour tortillas.
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 cloves 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
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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.
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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.
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3
Add 2 cloves minced garlic cloves, 1 seeded, diced Anaheim chile (or poblano), and 1 minced serrano chile. Cook for 2 minutes, stirring frequently.
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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.
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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.
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6
Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Pour the 6 beaten large eggs over the mixture.
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7
Fold and stir gently, cooking until the eggs are just set, about 2-3 minutes. Do not overcook.
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8
Garnish with 1/4 cup chopped fresh cilantro and serve with 8 warmed flour tortillas (for serving).