Machaca con Huevos
intro
Hearty, savory spiced shredded beef scrambled with fluffy eggs, onions, tomatoes, and chiles: a beloved Northern Mexican border breakfast staple.
Ingredients
Steps
Prep all ingredients
First, rehydrate 170g dried machaca: place it in a small bowl, cover with 120ml warm (45C/113F) water, and let rest for 5 minutes, then squeeze firmly to remove all excess moisture. While machaca rehydrates, finely dice 1 small white onion, seed and dice 2 Roma tomatoes, mince 1 seeded jalapeño and 2 garlic cloves, and crack 8 large eggs into a medium bowl, whisking lightly with 1/4 tsp kosher salt until just combined (avoid over-whisking to prevent watery eggs).
Sauté the aromatics
Heat 2 tablespoons (30ml) neutral vegetable oil in a 30cm (12-inch) cast iron skillet over medium heat, until oil shimmers but does not smoke (approximately 175C/350F). Add the diced white onion and cook for 3 minutes, stirring occasionally, until soft and translucent. Add minced jalapeño and garlic, stirring constantly for 30 seconds until fragrant, taking care not to burn the garlic which will turn bitter.
Crisp the machaca
Add the squeezed, fully drained machaca to the skillet, stirring to combine with the cooked aromatics, then spread the beef in an even thin layer across the pan surface. Cook for 4 minutes over medium heat, stirring once halfway through cooking, until the beef is warmed through and slightly crispy at the edges. Sprinkle in 1 tsp ground cumin, 1/2 tsp freshly ground black pepper, and the remaining 3/4 tsp kosher salt, stirring constantly for 30 seconds to evenly coat the beef in spices.
Cook diced tomatoes
Add the seeded, diced Roma tomatoes to the skillet, stirring to fully combine with the spiced beef and aromatics. Reduce heat slightly to medium-low, and cook for 3 minutes, until tomatoes soften just enough to release their light red juices but still hold their firm shape (avoid overcooking into a mushy pulp). Use a spatula to scrape any browned flavorful bits (fond) from the bottom of the pan to incorporate into the mixture.
Scramble in the eggs
Keep heat at medium-low (to prevent eggs from browning too quickly or turning rubbery), then pour the lightly whisked eggs evenly over the entire surface of the machaca mixture. Let eggs sit undisturbed for 20 seconds to begin setting around the pan edges, then use a heatproof silicone spatula to gently push and fold the mixture from the pan edges toward the center. Cook for 3-4 minutes total, until eggs form soft, fluffy curds and are just set with no runny liquid remaining; do not overcook.
Garnish and serve
Turn off the stovetop heat, taste the dish and add a pinch more salt if needed, then sprinkle the top with 2 tablespoons of freshly chopped cilantro. Serve immediately while hot, alongside warm corn tortillas, refried beans, or fresh salsa if desired.
Tips
2.For extra spicy machaca, leave the seeds and white membranes in the jalapeño, or swap the jalapeño for a hotter serrano chile for a brighter, sharper heat.
3.Resist the urge to stir the eggs constantly as they cook; gentle, slow folds create soft, fluffy curds instead of small, tough, rubbery egg bits.
OMG this was SO good! I made this for Sunday brunch after my kid’s soccer game and the whole family devoured it. I was worried the spiced beef would be too much for my picky 7 year old but he asked for seconds! Served it with warm tortillas and a side of salsa, total game changer. 10/10 will be adding this to our weekly rotation.
This recipe is made for weekly meal prep! I cooked up a big batch on Sunday, portioned it out with some black beans and rice, and it reheated like a dream all week for work lunches. The spice blend is chef’s kiss – not too hot, just enough depth of flavor. Difficulty really is easy, even for a busy weeknight when I don’t feel like spending an hour in the kitchen.
First time making machaca and this turned out way better than the stuff I get at the campus taco shop! Only took me 25 minutes total which is perfect between study sessions. I didn’t have any fresh tomatoes so I used a can of diced tomatoes with green chiles and it slapped. Will be making this for my roommates next weekend.
Grew up eating my abuela’s machaca con huevos in Sonora and was skeptical a recipe online would hit the same, but this is legit! The balance of cumin, garlic, and chile powder is exactly how she used to make it. Brought me right back to weekend breakfasts at her house when I was a kid. Only note: I added a handful of chopped cilantro at the end because that’s how we always did it, highly recommend!
Made this for our backcountry camping trip last weekend – pre-cooked the shredded beef at home, brought eggs and a portable pan, and it was the best hot breakfast we had on the trail! Super hearty, kept us full for hours of hiking. Way better than sad instant oatmeal. My hiking buddies are already begging for the recipe.
Quick, easy, protein packed – what more could you want for a rushed school morning? I threw this together in 22 minutes flat (I timed it) while the kids were getting their backpacks ready, and nobody complained. Even swapped the flour tortillas for whole wheat to make it a little healthier and nobody noticed. Only knock is I wish there was a little more heat, but I just dumped extra hot sauce on mine so it was all good. Win in my book.
Hosted a casual brunch potluck last weekend and brought this, it was the first dish to get completely cleaned out! Everyone was asking for the recipe, I felt like such a pro. Served it with a little topping bar of sour cream, guac, pickled onions, and lime wedges so people could customize their own plates. 10/10 will be making this for every brunch from now on.
Why have I been making plain scrambled eggs for Taco Tuesday this whole time?? This is my new go-to. I added some diced jalapeños and a handful of shredded cheese to the eggs while they cooked, and it was insane. My roommate walked into the kitchen and said it smelled better than our local taqueria. Will be on weekly repeat.
Wait, has anyone tried making the beef part in the slow cooker? I work 10 hour days so I love being able to throw meat in the crockpot before I leave and have it ready to go when I get home to mix with eggs. The stovetop method was fast when I made it last night but slow cooker would make this even easier for weeknights.
So happy this recipe is naturally gluten free! I have celiac and so many Mexican restaurant versions of machaca have hidden wheat in the spice blends, so making it at home means I don’t have to worry about cross contamination. Tastes just as good as takeout, no stomach ache after. Win win.
I used leftover pot roast from Sunday dinner to make this on Monday morning and it was the best leftover hack I’ve ever tried. Didn’t even have to cook the beef from scratch, just tossed it in the pan with the spices, scrambled in the eggs, and breakfast was done in 10 minutes. Total game changer for using up leftovers.
I’ve been making machaca for over 40 years and this recipe is one of the best straightforward versions I’ve come across. No fancy ingredients, no complicated steps, just solid, flavorful food. I added a little diced onion to the pan when I cooked the beef, just like I learned growing up in El Paso, and it turned out perfect. Great recipe, will be sharing with my grandkids.