Machaca con Huevo (Machaca with Eggs) is shredded beef combined with scrambled eggs, tomatoes, and onions. It make a delicious skillet breakfast or breakfast burritos.

Machaca con huevo on a plate served with two flour tortillas and salsa.

What is Machaca con Huevo?

Machaca, a type of dried meat, is particularly associated with miners in the Mexican state of Chihuahua. Before the arrival of refrigeration, it was common in northern Mexico for miners, ranchers, and cowboys to preserve meat by drying, a practice that extended into Arizona, California, Texas, and New Mexico.

Traditional machaca is marinated beef or pork that is rubbed with spices, pounded, dried, and then shredded, much like beef jerky. Back in the old days (before my time), my grandma used to season and dry beef for machaca, hanging it with nets that protected it from flies or bugs.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • Olive Oil â€“ This is my go-to for sautéing. Feel free to use more canola oil or the neutral oil of your choice if you prefer.
  • Onion â€“ I like to use red onions, but feel free to swap with white or yellow onion.
  • Tomatoes â€“ Opt for a meaty variety like Romas, or use a can of drained fire-roasted tomatoes for a shortcut.
  • Chile – I added jalapeño for a touch of heat, but it is totally optional. Feel free to omit or add in your favorite chile pepper. Check out my Introduction to Mexican Chiles to help you decide which chile will work best for your family.
  • Beef – This machaca recipe is made with leftover shredded brisket, but can be made with carne seca, dried machaca beef. Dried beef is usually sold in Latin supermarkets or you can order it online.
  • Eggs â€“ For added protein and a touch of richness.
  • Salt – Whenever I make machaca, I never add salt. The brisket or dried beef is salty enough. Taste first before adding salt to this machaca recipe.

How to make Machaca con Huevo

Step 1: Saute veggies and meat. In a large skillet, sauté onion in olive oil. Once onions are translucent add tomato, jalapeño (if using), brisket or carne seca and cook.

Step 2: Add eggs. Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook until eggs are cooked thoroughly.

Step 3: Serve with salsa of your choice and flour tortillas.

Watch this video to see how simple this machaca con huevo comes together.

machaca con huevo MACHACADO con huevo in an iron skillet with a stack of flour tortillas on the side

Expert Tips & Tricks

Make machaca with leftover shredded beef: I make my machaca with leftover shredded cooked brisket, but feel free to used dried machaca beef. Remember when I made shredded beef brisket flautas? I made sure to double the recipe so that I can have plenty of brisket leftover to make this modern machaca recipe.

Make machaca with dried beef: If you want to try the old fashioned version, try to find packaged carne seca (dried meat). Dry meat is usually salty, taste first before adding more salt to this machaca recipe.

Serving & Topping Suggestions 

  • Use a serrano instead of a jalapeño pepper for more spice. Or serve with homemade salsa.
  • Omit the onion, tomatoes, and chile from the recipe, and serve a simplified machaca and eggs with a fresh pico de gallo salsa or salsa casera.
  • Serve in a skillet for camping or a comforting meal to serve a house full of guests.
  • Use machaca con huevos as a filling for flautas, tacos, tortas, or burritos.
machaca breakfast skillet with flour tortillas

Storage & Heating Instructions 

  • Refrigerate: Once assembled, machaca and eggs are best eaten fresh. That said, feel free to store any leftovers in the fridge for up to 2 days.
  • Reheat: Place machaca on a plate and reheat in the microwave, lightly covered for 2 to 3 minutes.

More Delicious Mexican Breakfast Recipes

Machaca con huevo on a plate served with two flour tortillas and salsa.

Machaca con Huevo (Machaca with Eggs)

4 (10 ratings)
Shredded beef combined with scrambled eggs, tomatoes, and onions make a delicious skillet breakfast or breakfast burritos.
Print Pin Rate
Yield: 6 servings
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ cup red onion, chopped
  • 2 roma tomatoes, chopped
  • 1 jalapeño, diced (optional)
  • 2 cups shredded brisket or 1 cup carne seca, dried beef
  • 8 eggs
  • salt
  • salsa of your choice
  • flour tortillas

Instructions 

  • In a large skillet, sauté onion in olive oil for 2 minutes. Once onions are translucent add tomato, jalapeño (if using), brisket or carne seca and cook for another 2 to 3 minutes.
  • Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly. Season to taste with salt.
  • Serve with salsa of your choice and flour tortillas.

Video

Notes

MAKE MACHACA WITH LEFTOVER SHREDDED BEEF:

Remember when we made these shredded beef brisket flautas? We were sure to double the recipe so that we can have plenty of brisket leftover to make this modern machaca recipe.

MAKE MACHACA WITH DRIED BEEF:

If you want to try the old fashioned version, try to find packaged carne seca (dried meat)

WHERE TO BUY DRIED MACHACA?

Dried beef is usually sold in Latin supermarkets or you can order it online.
Calories: 264kcal, Carbohydrates: 3g, Protein: 10g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 221mg, Sodium: 224mg, Potassium: 189mg, Fiber: 1g, Sugar: 2g, Vitamin A: 514IU, Vitamin C: 7mg, Calcium: 38mg, Iron: 1mg
Author: Yvette Marquez
Course: Breakfast, Snack
Cuisine: Mexican

Originally published: September 2013. This recipe is also published in Muy Bueno Fiestas.