Machacado con Huevo
A classic northern Mexican breakfast of dried, shredded beef scrambled with eggs, tomatoes, onions, and a touch of serrano pepper. Savory, hearty, and ready in 15 minutes, it's the kind of no-fuss skillet scramble that fills the kitchen with the scent of sizzling beef and roasted chiles. Serve it with warm flour tortillas for a true border-town morning.
For 4 servings
- prep · ~1 min
Crack and beat the eggs.
Crack the eggs into a mixing bowl, add salt and black pepper, and beat with a fork until the yolks and whites are fully combined and slightly frothy.
- saute · ~5 min
Sauté the vegetables.
1.Heat oil in a large skillet over medium heat.2.Add chopped onion and serrano pepper. Cook until onion is translucent, about 2-3 minutes.3.Add diced tomato and cook until softened, about 2 minutes more.TIPUse medium heat to soften the vegetables without browning the onions too much. - fry · ~3 min
Crisp the dried beef.
1.Add shredded dried beef to the skillet with the vegetables.2.Stir-fry for 2-3 minutes until the beef is heated through and slightly crisped at the edges.TIPIf the machaca is very dry and tough, add a splash of water to the pan to steam and soften it before frying. - fry · ~3 min
Scramble the eggs with the beef.
1.Pour the beaten eggs over the beef mixture.2.Let it set for 30 seconds, then gently scramble with a spatula.3.Cook until eggs are just set but still moist, about 2-3 minutes.TIPPull the skillet off the heat while the eggs are still slightly wet — carryover cooking will finish them to a soft, tender scramble. - garnish
Garnish with cilantro and serve hot.
Sprinkle fresh chopped cilantro over the top. Serve immediately with warm flour or corn tortillas.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Rehydrate very dry machaca by adding a splash of water while crisping it in the pan.
- 2Do not over-brown the onions; cook just until translucent to keep a mild sweetness.
- 3Remove the skillet from heat while eggs are still slightly wet to avoid overcooking.
- 4Use a non-stick or well-seasoned cast iron skillet for easier egg scrambling.
- 5For a richer flavor, substitute half the oil with butter or rendered bacon fat.
- 6Taste the dried beef before adding extra salt—it is already quite salty.
- 7Let the beaten eggs rest for a minute after whisking to relax the proteins for a tender scramble.
Adapt it for your goals.
Cheesy
Stir in ½ cup of shredded Chihuahua or Monterey Jack cheese just before the eggs finish cooking for a creamy, stringy texture.
bean addedBean-added
Fold in ½ cup of cooked black or pinto beans along with the eggs for extra heartiness and fiber.
spicySpicy
Double the serrano or add a chopped chipotle in adobo for a smoky, deeper heat profile.
produce swapProduce-swap
Substitute the tomato with roasted poblano strips for a more vegetal, earthy version.
Why this is on our healthy list.
High in Protein
With six eggs and dried beef, this dish delivers a substantial protein boost, supporting muscle repair and satiety.
Source of Vitamin C
Fresh tomatoes and serrano peppers contribute natural vitamin C, which aids immune function and iron absorption.
Low in Carbohydrates
This dish is naturally low in carbs, making it suitable for low-carb or keto-style breakfasts when served without tortillas.
Frequently asked questions
Yes, but it will change the texture and flavor. Use thinly sliced or shredded flank steak, season it well, and cook until browned before adding the vegetables.
