Mexican
Machaca con Huevo
“A hearty scramble of dried beef and eggs, infused with the heat of serrano chilies and the freshness of tomatoes and onions.”
Easy30 min
Where it comes from
Machaca con Huevo is a staple of the northern Mexican states, particularly Nuevo León and Coahuila, where the preservation of beef as machaca has long been a method to withstand the arid climate.
On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Sauces & Condiments
How it's made
- 1
Rehydrate dried beef by soaking it in water, then shred.
- 2
Sauté chopped onions, tomatoes, and serrano chilies in oil until softened.
- 3
Add the shredded beef to the pan and cook until heated through.
- 4
Beat eggs with salt and black pepper, then pour over the beef mixture.
- 5
Stir and cook until eggs are set.
- 6
Serve with warm wheat flour tortillas.
