Machaca con Huevo
Dried Beef Scramble
Shredded dried beef machaca is toasted before eggs are folded in gently — a Sonoran scramble that leans on the meat's own concentrated seasoning instead of added salt.
Machaca con Huevo
✦ Antes de Empezar
Before you cook
Why does the recipe say to taste before adding salt?
Dried beef machaca is often already heavily salted and seasoned during curing, so extra salt can easily oversalt the dish — taste the scramble after the eggs are folded in and add salt only if it still needs it.
Ingredientes· 8View
- 4 ounces (115 g)Shredded dried beef machaca
- 1 tablespoonOil
- 1/3White onion, finely chopped
- 1Jalapeño or serrano, chopped
- 2Roma tomatoes, diced
- 8Large eggs, beaten
- To tasteBlack pepper
- Only if neededSalt
Instrucciones
5 pasosTuesta la machaca
Toast the machaca
Heat the oil and toast the machaca for 1 to 2 minutes.
Sofríe los aromáticos
Sauté the aromatics
Add the onion and chile and cook until softened.
Agrega el tomate
Add the tomato
Add the tomato and cook until its moisture begins hydrating the dried meat.
Cocina los huevos
Cook the eggs
Pour in the eggs and fold gently until just set.
Sirve
Serve
Taste before salting, because machaca is often highly seasoned; serve with flour tortillas and beans.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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