Machaca con Huevo
A breakfast scramble of shredded dried beef cooked with eggs, tomato, and onion, a staple on Arizona-Sonora border breakfast tables.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 26
- carbs
- 6
- protein
- 30
- calories
- 380
Instructions
- 1
Heat oil in a skillet over medium heat. Add the onion and cook until soft.
- 2
Add the shredded machaca beef. Stir and cook for 3-4 minutes to warm it through.
- 3
Stir in the tomato and serrano chile. Cook until the tomato softens, about 3 minutes.
- 4
Whisk the eggs in a bowl with a pinch of salt.
- 5
Pour the eggs into the skillet. Stir gently to scramble them into the beef mixture.
- 6
Cook for 3-4 minutes. Stop when the eggs are just set but still moist.
- 7
Taste and add more salt if needed. Serve right away with warm tortillas.
Chef's tips
Taste the food before adding more salt because the dried beef is salty. Keep the heat moderate so the eggs stay soft and tender.
Storage
Refrigerate leftovers up to 2 days in an airtight container.
Reheating
Reheat gently in a skillet over low heat, stirring often.
Common mistakes to avoid
- •Adding too much salt before tasting the dried beef
- •Cooking the eggs too long until they turn dry
Serving suggestions
Cooked Machaca con Huevo?
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