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A classic Northern Mexican and Southwestern breakfast! Savory shredded beef is rehydrated and scrambled with fresh eggs, tomatoes, onions, and serrano chiles. It's a hearty, flavorful dish perfect with warm tortillas and refried beans.
In a medium bowl, whisk the eggs with the salt and pepper until they are light and frothy. Set aside.
Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. Once shimmering, add the finely chopped white onion and serrano chile. Sauté for 4-5 minutes, stirring occasionally, until the onion is soft and translucent.
Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
Stir in the machaca, breaking it up with your spoon and mixing it thoroughly with the sautéed vegetables. Cook for 2-3 minutes to allow the beef to rehydrate slightly and absorb the flavors.
Add the chopped Roma tomatoes to the skillet. Cook for another 3-4 minutes, stirring, until the tomatoes soften and release some of their juices.
Pour the whisked eggs evenly over the machaca mixture. Let the eggs set for about 30-45 seconds without stirring. Then, using a spatula, gently push and fold the eggs towards the center of the pan. Continue this process for 3-4 minutes until the eggs are cooked to your desired doneness (softly scrambled is traditional).
Remove the skillet from the heat. Stir in the freshly chopped cilantro. Serve immediately with warm corn or flour tortillas, refried beans, and your favorite salsa.
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A classic Northern Mexican and Southwestern breakfast! Savory shredded beef is rehydrated and scrambled with fresh eggs, tomatoes, onions, and serrano chiles. It's a hearty, flavorful dish perfect with warm tortillas and refried beans.
This mexican recipe takes 30 minutes to prepare and yields 4 servings. At 350.98 calories per serving with 28.87g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Sprinkle 1/2 cup of shredded Monterey Jack, Oaxaca cheese, or queso fresco over the eggs during the last minute of cooking. Cover the pan to let it melt.
Keep the seeds in the serrano chiles, or add one finely chopped habanero pepper along with the onions for a significant heat increase.
For a vegetarian alternative, substitute the machaca with 4 oz of rehydrated and shredded soy curls or finely shredded king oyster mushrooms. Sauté the mushrooms until they release their water and begin to brown before adding the other vegetables.
With a combination of beef and eggs, this dish provides a substantial amount of high-quality protein, essential for muscle repair, immune function, and keeping you full and satisfied.
Eggs and beef are great sources of B vitamins, particularly B12 and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
The tomatoes, onions, garlic, and chiles in this dish are packed with antioxidants like lycopene and quercetin, which help combat oxidative stress and inflammation in the body.
Machaca is a traditional Northern Mexican dish of dried, spiced, and shredded beef or pork. The dehydration process preserves the meat and concentrates its flavor, making it a savory and essential ingredient in many regional dishes.
You can typically find machaca in the meat section of Mexican or Latin American grocery stores. It is also available from various online retailers specializing in Mexican food products.
Yes, it can be a very healthy meal. It's high in protein from the beef and eggs, which promotes satiety and muscle maintenance. It also contains vitamins and antioxidants from the tomatoes, onions, and chiles. To keep it healthier, use a minimal amount of oil and serve with whole-grain tortillas.
A typical serving of this Machaca con Huevo recipe contains approximately 300-350 calories. This can vary based on the specific type of machaca used and the amount of oil.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non-stick skillet over low heat, stirring occasionally, or in the microwave in 30-second intervals until warmed through.