Machaca con Huevo (Machaca with Eggs)
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Updated Mar 09, 2026, Published Jun 25, 2019
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Machaca con Huevo (Machaca with Eggs) is shredded beef combined with scrambled eggs, tomatoes, and onions. This easy machaca recipe is delicious served with warm tortillas or wrapped into reakfast burritos for a hearty Mexican breakfast.
If you’ve ever wondered what machaca is and how to cook it at home, I’ll share the traditional history behind this Northern Mexican dish and show you how to make an easy machaca con huevo recipe using leftover brisket or dried machaca beef.
If you’re looking for the recipe, scroll down to learn how to make this classic machaca con huevo with shredded beef, eggs, tomatoes, and onions.
Table of Contents
- What is Machaca?
- What is Machaca con Huevo?
- Where Does Machaca Come From?
- Ingredients & Substitutions
- How to Cook Machaca
- How to make Machaca con Huevo
- Expert Tips & Tricks
- Serving & Topping Suggestions
- Storage & Heating Instructions
- Frequently Asked Questions
- More Mexican Breakfast Recipes
- Reader Reviews
- Machaca con Huevo Recipe (Machaca with Eggs)
What is Machaca?
Machaca is a traditional Northern Mexican dish made with dried, shredded beef that is rehydrated and cooked with eggs, tomatoes, onions, and chiles. It is especially popular in Sonora and northern Mexico and is commonly served for breakfast in dishes like machaca con huevo.
The dried beef used for machaca is similar to beef jerky, but once rehydrated and cooked it becomes tender and flavorful. Traditionally, the beef is dried, shredded, and sautéed with vegetables before eggs are added.
What is Machaca con Huevo?
Machaca, a type of dried meat, is historically associated with miners and ranchers in the Mexican state of Chihuahua. Before refrigeration, people in northern Mexico preserved meat by salting and drying it in the desert air. This method was common among miners, ranchers, and cowboys throughout northern Mexico and the border regions of Arizona, California, Texas, and New Mexico.
Traditional machaca is made by marinating beef or pork with spices, pounding it thin, drying it, and then shredding it — similar to beef jerky.
My grandma used to make machaca the old-fashioned way. She would season strips of beef and hang them outside in protective nets so they could dry in the sun while keeping flies away. It’s one of those kitchen memories that reminds me how resourceful our families were before modern refrigeration.
Today, I make machaca using leftover shredded brisket, which creates the same delicious flavor and texture without the long drying process. If you happen to have leftover brisket from my Slow Cooker Beef Brisket recipe, it works beautifully in this dish.
If you want to make a more traditional version, you can also use carne seca or dried machaca beef, which is commonly sold in Latin supermarkets or available online.
Growing up in El Paso, machaca con huevo was one of those comforting borderland breakfasts you’d find on both sides of the border, reflecting the shared food traditions of Northern Mexico and the Southwest.
Where Does Machaca Come From?
Machaca originated in northern Mexico, particularly the states of Sonora and Chihuahua, where the dry desert climate made it possible to preserve meat by air-drying it.
Before refrigeration, ranchers and miners dried beef in the sun to create a shelf-stable food that could last for long periods. The dried meat was later rehydrated and cooked with vegetables, eggs, or chiles.
Today, machaca remains a beloved breakfast dish across northern Mexico and the U.S. Southwest, especially in Texas, Arizona, and New Mexico.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Olive Oil – 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, Tomatoes & Chile – I like to use red onion, Roma tomatoes, and a jalapeño for a little heat, but feel free to swap with white or yellow onion and your favorite chile pepper. If you want a shortcut, use a few spoonfuls of pico de gallo instead of chopping the vegetables individually—the fresh tomatoes, onion, and chiles add the same bright flavor with almost no prep. If you want to learn more about different peppers, 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 – 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 Cook Machaca
Machaca can be cooked in several ways depending on whether you are using traditional dried machaca (carne seca) or fresh shredded beef.
The most common way to prepare machaca is machaca con huevo, where shredded beef is sautéed with tomatoes, onions, and chiles before eggs are scrambled into the mixture.
Some cooks rehydrate dried machaca in warm water before cooking, while others sauté it directly in oil to soften the meat.
For an easier modern version, many home cooks use leftover shredded beef or brisket, which recreates the texture of traditional machaca without the drying process.
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.
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.
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.
Frequently Asked Questions
Machaca is traditionally made from beef that has been salted, dried, and shredded. The dried meat, often called carne seca, is later rehydrated and cooked with tomatoes, onions, chiles, and eggs to make dishes like machaca con huevo.
Many modern recipes use leftover shredded beef or brisket as a shortcut, which recreates the texture and flavor of traditional machaca without the drying process.
Yes. The words machaca and machacado are often used interchangeably. Both refer to dried shredded beef that is commonly used in Northern Mexican cooking.
Yes. While traditional machaca is made from dried beef, many home cooks make it using leftover shredded beef or brisket. This method is quicker and produces a similar texture once the meat is sautéed with tomatoes, onions, and chiles.
Machaca has a savory, slightly salty flavor similar to shredded beef with a rich, concentrated taste from the drying process. When cooked with eggs and vegetables, it becomes a hearty and flavorful Mexican breakfast.
More Mexican Breakfast Recipes
If you grew up eating Machaca con Huevo like I did, I’d love to hear your memories. Leave a comment and rating below!
Reader Reviews
⭐️⭐️⭐️⭐️⭐️
“This turned out great. I used leftover rump roast I had made in the slow cooker a few days before. My teenager was skeptical since he’s not a fan of roast beef, but afterwards he told me I should make it again… which is his highest praise!”
— Diana
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Machaca con Huevo Recipe (Machaca with Eggs)
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
- This machaca con huevo recipe can be made with traditional dried machaca beef or with leftover shredded brisket for an easy shortcut.
- If you want to try a more traditional version, look for packaged carne seca (dried beef) at Latin supermarkets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is also published in Muy Bueno Fiestas.
Pues nosotris le llamamos machaca con huevo, se mira delicioso.
En Monterrey le llamamos MACHACADO con huevo, no MACHACA,machaca es otra comida del estado de Sinaloa,el de Nuevo Leon es carne seca
I love machaca! Thanks for posting this recipe. Your cookbook is one of my favorites and our family has enjoyed every recipe I’ve made.
Gracias Alicia! Thank you so much for your sweet comment and I am thrilled to hear you and your family loves our cookbook.
Where can you buy the dried meat from?
Hola Patricia,
You can use brisket like I used, but of course you can buy dried meat too, which is sold at Latin supermarkets. You might even be able to order online too. Best of luck!
This looks like a real plate of Texas. It has been too long since I have been home and your recipe isn’t helping my homesickness. This looks delicious Yvette. I’m on my way over.
That is some hearty breakfast. I bet one feels like tackling a horse and lassoing some cows after that. 🙂
Great idea for a weekend brunch.
Your comment cracked me up Clara! Thanks for the chuckle Amiga.
What a hearty breakfast, I’d love something like this after a morning run. Maybe I could make most of it the day before then add the eggs in just before serving?
Looks like a perfect cool weather breakfast! Can’t wait to give it a try!
I was going to say, I didn’t see any beef hanging in your house when we were over for brunch. 🙂 This looks delicious Yvette. Now if I can just get myself to make your home made flour tortillas, I’ll be in business. Thanks for a great recipe.
This is a mouth watering recipe! I can’t wait to give it a try!