Machaca con Huevo Recipe

Ingredients

• 71 g (2½ oz)machaca beef
• 4eggs
• 1Serrano chilli or jalapeño
• ½white onion
• 1garlic clove
• 2 medium (or 1 large)tomatoes
• 15 ml (1 tbsp)cilantro
• 30 ml (2 tbsp)cooking oil
• to taste (optional)salt and pepper

Instructions

1. 1

   Chop the vegetables

   Chop the tomatoes and onion. Finely chop the garlic, Serrano chilli and cilantro.

2. 2

   Heat the oil

   Set a pan over a medium heat and pour in the cooking oil.

3. 3

   Add the beef

   Add the shredded beef to the pan and stir it briefly. Take care, as the oil may splatter.

4. 4

   Cook the machaca

   Stir the machaca constantly for 3 minutes, keeping it from sticking to the pan.

5. 5

   Add the onion

   Add the onion and stir to combine it with the beef.

6. 6

   Cook the garlic

   Add the garlic and cook for 1 minute, stirring constantly.

7. 7

   Add tomatoes and chilli

   Add the tomatoes and Serrano chilli. Cook for 1 minute, stirring frequently.

8. 8

   Season the eggs

   Crack 4 eggs into a bowl and season with salt and pepper to taste. Taste the beef first, as it may already be salty.

9. 9

   Beat with cilantro

   Sprinkle the cilantro over the eggs, then beat with a fork or whisk until combined.

10. 10

    Cook the eggs

    Pour the eggs into the pan with the machaca mixture. Increase the heat and cook for 2 minutes, stirring constantly.

11. 11

    Serve the machaca

    Serve with sliced tomatoes, avocado and warm tortillas, or roll the mixture into a taco or burrito.

What is machaca con huevo?

Machaca con huevo is a Mexican dish of dried, shredded beef cooked with eggs and vegetables. Machaca is especially associated with northern Mexico, where drying meat has long been a way to preserve it.

This version keeps the beef, eggs, tomato, onion and chilli in one quick pan dish. The vegetables bring freshness to the savoury beef, while cilantro adds a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 20g protein, 7g carbs, 21g fat.

The eggs and machaca provide most of the protein, while the eggs and cooking oil contribute much of the fat. Carbohydrate comes mainly from the tomatoes and onion; tortillas served alongside will add more. Pair a portion with sliced tomato and avocado, and choose the amount of tortillas that suits your meal.

Choosing the machaca

Beef: Machaca is dried and shredded, and brands vary in saltiness and texture. Taste a little before seasoning the eggs so you can adjust the salt accordingly.

Chilli: Serrano gives a sharper heat, while jalapeño is a suitable alternative. Remove the seeds for a milder result, or leave them in for more warmth.

Keep the beef moving

The machaca goes into hot oil first and cooks for 3 minutes. Stir it constantly so the fine shreds do not catch on the pan or brown unevenly.

Take care as the beef enters the oil, since the pan may splatter. A broad pan gives you room to stir the beef and later fold in the eggs.

Build the vegetable base

Onion first: Stir it into the beef before adding the garlic. This gives the onion a little time to soften while the flavours combine.

Garlic and tomato: Garlic cooks for 1 minute, followed by the tomatoes and chilli for another minute. Keep stirring, as the garlic can catch if left in one place.

Look for softly set eggs

Beat the eggs with the cilantro before adding them to the pan, so the herbs are distributed through the mixture. Once the eggs go in, stir constantly over the increased heat for 2 minutes.

The eggs should be set but still moist, with the beef and vegetables mixed through. If they look dry, take the pan off the heat rather than continuing to cook them.

Serve it your way

For a simple breakfast, serve the machaca with warm tortillas and sliced tomato and avocado on the side. The tortillas make it easy to scoop up the beef and egg.

For a portable meal, spoon the mixture into a tortilla and roll it into a taco or burrito. Add the avocado at the table to keep its texture fresh.

Recipe notes & tips

• Taste the machaca before adding salt, as dried beef can already be salty.
• Chop the vegetables before heating the pan so you can keep an eye on the beef.
• Stir the machaca continuously during its 3-minute cooking time to help prevent sticking.
• Beat the eggs thoroughly with the cilantro for an evenly flavoured mixture.
• Warm the tortillas just before serving so they are ready while the eggs are hot.

Variations

• Milder chilli: Use jalapeño and remove its seeds before chopping.
• More heat: Keep the seeds in the Serrano chilli or add extra chilli at the table.
• Extra vegetables: Add chopped capsicum with the onion and cook until beginning to soften.
• Taco filling: Spoon the cooked mixture into warm tortillas and add avocado before folding.
• Fresh finish: Serve with extra chopped cilantro and sliced tomato on the side.

Common mistakes to avoid

• Adding salt too soon: Taste the machaca first and season the eggs only as needed.
• Leaving beef unstirred: Keep it moving in the pan for its 3-minute cook to help prevent sticking.
• Overcooking the garlic: Stir it constantly and add the tomatoes and chilli after 1 minute.
• Cooking the eggs too long: Stir for 2 minutes, then remove the pan once they are set but still moist.
• Using a crowded pan: Choose a pan with enough room to stir the beef, vegetables and eggs comfortably.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until piping hot, stirring once or twice; store tortillas separately.

Frequently asked questions