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A classic Northern Mexican and Tex-Mex breakfast powerhouse! Savory, air-dried shredded beef is rehydrated and scrambled with fresh eggs, onions, tomatoes, and spicy serrano peppers. Perfect for wrapping in a warm tortilla or serving alongside refried beans. Ready in under 20 minutes.
Sauté Aromatics
Toast Machaca and Cook Tomatoes
Scramble the Eggs
A classic Northern Mexican and Tex-Mex breakfast powerhouse! Savory, air-dried shredded beef is rehydrated and scrambled with fresh eggs, onions, tomatoes, and spicy serrano peppers. Perfect for wrapping in a warm tortilla or serving alongside refried beans. Ready in under 20 minutes.
This tex_mex recipe takes 20 minutes to prepare and yields 4 servings. At 340.55 calories per serving with 28.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
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Garnish and Serve
Stir in 1/2 cup of shredded Monterey Jack, Oaxaca cheese, or queso fresco during the last minute of cooking, until just melted.
For extra heat, leave the seeds in the serrano pepper or add a finely minced habanero pepper along with the onion.
This is the classic preparation. The recipe as written follows this style, combining green (chile), white (onion), and red (tomato) ingredients.
Combining beef and eggs provides a significant amount of high-quality protein, essential for muscle repair, immune function, and maintaining satiety.
Eggs are a natural source of Vitamin B12 and Riboflavin (B2), which are crucial for energy production and maintaining a healthy nervous system.
The dried beef is a good source of iron, vital for oxygen transport in the blood, and zinc, which supports immune health and metabolism.
The cooked tomatoes provide lycopene, while garlic and onions offer other beneficial compounds that help combat oxidative stress in the body.
One serving of Machacado con Huevo contains approximately 320-350 calories, depending on the type of fat used and the specific brand of machaca. This does not include tortillas or other side dishes.
It can be part of a healthy diet. It's an excellent source of high-quality protein from the beef and eggs, which aids in muscle maintenance and keeps you full. However, it can be high in sodium and saturated fat, especially if made with lard. To make it healthier, use a lean oil and serve with whole-grain tortillas and plenty of fresh salsa.
Machaca is a traditional Northern Mexican dish of spiced, dried, and shredded beef. The drying process preserves the meat and concentrates its flavor, giving it a unique texture that is fluffy and tender when rehydrated.
While you can use leftover shredded beef (like from a pot roast), it won't have the same authentic flavor or texture. Machaca's drying process gives it a distinct, intense beefy taste and a light, airy texture that regular shredded beef lacks.
Store 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, until warmed through. You can also microwave it in 30-second intervals.
The most popular way is to serve it as breakfast tacos, spooned into warm flour or corn tortillas. It's also delicious served as a platter with a side of refried beans, Mexican rice, and sliced avocado.
This recipe goes great with these complete meals
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