Spicy Chorizo Machaca con Huevo
Spicy Chorizo Machaca con Huevo
Classic DishMachaca con Huevo
Prep: 20 min • Cook: 15 min. A flavorful fusion blending savory machaca with the smoky spice of crumbled chorizo, all scrambled with eggs. This variation adds a piquant kick to the traditional dish, perfect for a hearty and zesty start to your day or a satisfying meal anytime.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 6
Instructions
Preparation
- 1If your machaca is very dry and stiff, rehydrate it by placing it in a bowl with a little warm water for 5-10 minutes, then drain and squeeze out excess moisture.
- 2Whisk the eggs in a bowl with a pinch of salt and pepper until just combined. Set aside.
Cooking
- 1Heat vegetable oil in a large skillet or cast-iron pan over medium heat. Add the crumbled chorizo and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pan.
- 2Add the chopped onion and jalapeño to the pan and sauté until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3Stir in the diced Roma tomatoes and cook until they begin to soften and release their juices, about 3-4 minutes.
- 4Add the rehydrated machaca to the skillet and cook for 2-3 minutes, stirring to combine with the vegetables. It should become slightly crispy.
- 5Return the cooked chorizo to the pan. Pour the whisked eggs over the machaca and chorizo mixture. Cook, stirring gently, until the eggs are scrambled and cooked to your desired consistency.
- 6Stir in the fresh chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
Serving
- 1Serve the Spicy Chorizo Machaca con Huevo immediately with warm corn tortillas, avocado slices, and a dollop of salsa roja, if desired.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 35 g
- Fat
- 35 g
- Carbs
- 15 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 35 g |
| Carbs | 15 g |
Tips
- For an extra kick, leave some or all of the jalapeño seeds in. Wear gloves when handling spicy peppers.
- Don't overcook the eggs; pull them off the heat when they are just set but still moist for the best texture.
- This dish is versatile: enjoy it as a hearty breakfast, brunch, or a light dinner. A fried egg on top is a great addition.
