Name: Simple Machaca con Huevo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 150 g machaca (shredded dried beef); 6 pcs eggs (large); 0.5 pcs onion (small, finely diced); 1 pcs tomato (medium, diced); 1 pcs serrano pepper (finely chopped (optional, for heat)); 2 tbsp vegetable oil; salt (to taste); black pepper (to taste); 12 pcs corn tortillas (for serving); 1 cup refried beans (for serving)

Machaca con Huevo

Prep: 15 min • Cook: 15 min. This classic Northern Mexican breakfast features tender shredded dried beef (machaca) scrambled with fluffy eggs, creating a hearty and flavorful dish. It's traditionally served with warm corn tortillas and a side of refried beans, perfect for a satisfying start to your day.

Preparation time: 15 min
Cooking time: 15 min
Total time: 30 min
Servings: 4
Course: Breakfast
Complexity: Easy

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Ingredients

5oz machaca(shredded dried beef)
6 pcs eggs(large)
1/2 pcs onion(small, finely diced)
1 pc tomato(medium, diced)
1 pc serrano pepper(finely chopped (optional, for heat))
2 tbsp vegetable oil
salt(to taste)
black pepper(to taste)
12 pcs corn tortillas(for serving)
1 cup refried beans(for serving)

Instructions

Cooking

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and serrano pepper (if using) and sauté until softened, about 3-5 minutes.
Stir in the diced tomato and cook for another 3 minutes, until it starts to break down slightly.
Add the machaca to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until it is thoroughly heated and slightly crisped.
In a separate bowl, whisk the eggs with salt and pepper to taste.
Pour the whisked eggs over the machaca mixture in the skillet. Cook, stirring gently, until the eggs are scrambled and cooked to your desired consistency.
Serve immediately with warm corn tortillas and a side of refried beans.

Nutrition

Servings: 4
Serving size (imperial): 8.8 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	450.5 kcal	180.2 kcal	1,802 kcal
Protein	30.2 g	12.1 g	120.8 g
Fat	25.8 g	10.3 g	103.2 g
Carbs	20.5 g	8.2 g	82 g

Tips

If your machaca is very dry, you can rehydrate it slightly by soaking it in a small amount of warm water for 5 minutes before cooking.
For extra flavor, consider adding a pinch of cumin or oregano to the vegetable mixture along with the tomatoes.
Garnish with fresh cilantro, a dollop of crema, or a sprinkle of crumbled cotija cheese for an elevated presentation and taste experience.

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Instructions

Cooking

Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and serrano pepper (if using) and sauté until softened, about 3-5 minutes.
Stir in the diced tomato and cook for another 3 minutes, until it starts to break down slightly.
Add the machaca to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until it is thoroughly heated and slightly crisped.
In a separate bowl, whisk the eggs with salt and pepper to taste.
Pour the whisked eggs over the machaca mixture in the skillet. Cook, stirring gently, until the eggs are scrambled and cooked to your desired consistency.
Serve immediately with warm corn tortillas and a side of refried beans.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

450.5 kcal

180.2 kcal

1,802 kcal

Protein

30.2 g

12.1 g

120.8 g

Fat

25.8 g

10.3 g

103.2 g

Carbs

20.5 g

8.2 g

82 g

Tips

If your machaca is very dry, you can rehydrate it slightly by soaking it in a small amount of warm water for 5 minutes before cooking.

For extra flavor, consider adding a pinch of cumin or oregano to the vegetable mixture along with the tomatoes.

Garnish with fresh cilantro, a dollop of crema, or a sprinkle of crumbled cotija cheese for an elevated presentation and taste experience.