Make authentic Mexican Machaca con Huevo, eggs scrambled with shredded beef, tomatoes, and chile peppers for a delicious breakfast, lunch, or dinner! This hearty dish is easy to make and packed with flavor.
Machaca con Huevo is a hearty Mexican breakfast that consists of dehydrated or shredded beef, eggs, and fresh vegetables.
This post will guide you through using both traditional machaca and homemade machaca, depending on availability in your area.
Serve it in warm corn tortillas for an incredibly satisfying taste and texture.
What is Machaca con Huevo?
Machaca con huevo, originally from northern Mexico, is a popular dish that combines dried, shredded beef (machaca) with eggs (huevos) and vegetables. The dish is known for its savory taste, tender meat, and slightly spicy kick.
It’s typically cooked in a skillet, where the ingredients meld together and absorb each other's flavors. The combination of soft, fluffy eggs, juicy tomatoes, and slightly spicy machaca works perfectly. If you’re looking for a way to jazz up plain ol’ scrambled eggs, this is the answer!
The best way to serve machaca con huevo is in warm flour or corn tortillas.
Why You'll Love Machaca Con Huevo
- Flavorful: Bold spices, fresh veggies, and tender meat make breakfast time exciting!
- Hearty: This protein-packed dish will keep you full and satisfied for hours.
- Customizable: You can adjust the spice level, use traditional or homemade machaca, swap the vegetables, or add your favorite toppings.
- Versatile: Don’t just enjoy machaca con huevo for breakfast! It’s a great option for lunch or even dinner as well. Or turn it into the ultimate Machaca Burrito.
Ingredients and Substitutions
Here is everything you need to make this tasty dish,
- Olive oil: Adds a rich flavor and helps cook the ingredients evenly. You can substitute olive oil with vegetable or canola oil if you don’t have any on hand.
- Eggs: Provide a soft, pillowy texture in the base of the dish. Use farm-fresh eggs for the best flavor. For a lighter version, replace whole eggs with just egg whites.
- Salt and pepper: Enhance the flavors of the dish and add a savory kick.
- Roma tomatoes: Add a juicy, slightly acidic, and refreshing element. If you don’t have Romas, try cherry or grape tomatoes instead.
- White onion: Once cooked, white onion adds a mild, sweet flavor and a little crunch. Yellow onion is the next best choice, followed by shallots or red onions.
- Jalapeños: Give the dish the perfect spicy kick. Swap in bell peppers for the chiles if you are sensitive to heat. Use serrano or habanero peppers for a higher level of spice.
- Machaca: Provides a tender texture and ultra-savory taste. Use either traditional (dehydrated machaca) or your own homemade machaca, as linked in the recipe.
How to Make Machaca with Eggs
Once you have the machaca, this dish is incredibly easy to make. It makes a delicious breakfast, lunch, or dinner.
1. Cook the vegetables
Sauté the vegetables in olive oil until they are soft and tender. Cooking chiles helps mellow out their spice, so if you feel like it’s going to be too hot, just remember this. If you are still worried about the spice, you can always try poblano peppers, chipotles in adobo, or even bell peppers.
2. Prepare the machaca
You can use either store-bought machaca or homemade machaca. Since it can be hard to find in some places, it may be easier to make your own using round beef roast. Just season it, then slow cook it on low for about 8 hours.
Once it’s cooked, shred the beef with forks and it’s ready to be incorporated into this recipe! Just don’t forget to drain as much liquid as possible to prevent a soggy dish.
For store-bought machaca, you can add it directly to the skillet. Whichever choice you opt for, add it to the sautéeing vegetables and cook everything until well combined.
3. Add the eggs
To properly cook the eggs, it’s best to push the machaca and vegetables to the side of the skillet. Let the eggs cook undisturbed until they are lightly set, then scramble them and slowly incorporate the machaca and vegetables back in.
What to Serve with Machaca Con Huevo
You can absolutely enjoy machaca con huevo as a standalone meal, but it becomes extra hearty and delicious with garnishes and sides like these:
- Sliced avocado
- Chipotle sauce
- Mexican crema or sour cream
- Homemade corn or flour tortillas
- Ranchero sauce
- Shredded cheese
- Baked tortilla chips
- Chopped green onions
- Refried beans
Storing and Reheating Leftovers
If you have leftover machaca con huevo, here’s what to do:
- Fridge: Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Freezer: You can freeze machaca in an airtight container or freezer-safe bag for up to 3 months. If everything is already assembled with the eggs, it will last about 1-2 months. However, the texture of the eggs will change slightly when frozen.
- Reheating: Let the leftovers thaw in the fridge overnight, then reheat your machaca con huevo in a skillet over medium until warmed through.
Recipe Ideas and Variations
There are lots of ways to switch up this recipe and make it your own.
- Different protein: Use ground beef, ground turkey, or chicken machaca instead of beef machaca for a change in taste and texture. You can also swap in beans like these frijoles charros or pinto beans.
- Bell peppers: Add diced bell peppers for extra crunch and color.
- Greens: Incorporate chopped spinach or kale for a nutrient-dense variation.
- Cheese: Mix in meltable cheese, like manchego or Chihuahua, or garnish your machaca con huevo with crumbly cheese, like queso fresco or cotija.
- Smoky: Add charred corn or chipotles in adobo for a smoky touch.
Tips for Perfect Machaca con Huevo
Follow these expert tips for the best results.
- Opt for non-stick: Use a non-stick skillet to prevent the eggs from sticking and burning.
- Drain the liquid: Drain and squeeze out any excess liquid from the machaca to avoid a soggy breakfast or brunch mixture.
- Adjust the heat: Modify the spice level according to your preferences by increasing or decreasing the number of jalapeños, using serranos, or trying poblano peppers.
- Warm the tortillas: Make sure to warm the corn tortillas and store them in a towel or tortilla warmer before serving. This will keep them pliable and tender.
- Serve it immediately: We recommend serving machaca con huevo right away for the best taste and texture.
Frequently Asked Questions
Here are the most common questions about making machaca and eggs.
Absolutely! You can experiment with traditional dehydrated machaca, homemade beef machaca, or chicken machaca. You can also use ground beef, ground turkey, or chorizo as a substitute. For a vegetarian option, try it with pinto or black beans.
Yes, you can replace the machaca with mushrooms or your favorite vegetables. You can even shred dried jackfruit and rehydrate it to make a vegan version of machaca.
The spice level can be adjusted by increasing or decreasing the number of jalapeños. You can also use a milder pepper, like poblano, or a spicier pepper, like habanero.
Machaca con Huevo
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- 1 tbsp olive oil
- 8 eggs, beaten
- Salt and pepper
- 2 Roma tomatoes, seeded and diced
- 1/2 cup white onion, diced
- 1 jalapeno, diced (adjust to taste)
- 1 cup machaca (excess liquid squeezed out)
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- Nutritional Information
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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