Machaca con Huevo

Whip up a traditional Mexican breakfast in minutes with our machaca con huevo recipe, or machaca with eggs. Hailing from Nuevo León in northern Mexico, this combination of carne seca (dried beef), scrambled eggs and chile Serrano is perfectly paired with refried beans and warm tortillas for the ultimate breakfast taco.

Ingredients

2 ½ ozs. machaca beef
4 eggs
1 chile Serrano or jalapeño
½ white onion
1 garlic clove
2 medium or 1 large tomato
1 tbs cilantro
2 tbs cooking oil
Salt and pepper (optional)

4 servings

Directions

Chop tomatoes and onion. Then finely chop garlic, Serrano chili and cilantro.

Heat pan to medium and pour in cooking oil.
Add shredded beef to the pan and quickly stir. Be careful as oil may splatter.

Stir machaca constantly for three minutes, making sure beef doesn’t stick to the pan.
Add onions to the pan and stir to combine.
Add garlic. Cook for one minute, stirring constantly.

Add tomatoes and Serrano chile. Cook for one minute, stirring frequently.

Crack four eggs into a bowl and add salt and pepper to taste. Note that beef may already be salty, so taste the beef before adding salt.

Sprinkle cilantro on top of eggs and beat with a fork or whisk until well combined.

Pour eggs into the pan with machaca mixture. Increase heat and cook for two minutes, stirring constantly.

20 minutes