Machaca con Huevo

In 2024, my husband and I visited Mexico City in Mexico. During our stay, I ate just about everything I hadn’t eaten before, except for grasshoppers. One item on the breakfast menu got my attention. It was machaca con huevo. And it was good.

When looking into this egg dish, I discovered that machaca is actually dried beef. The beef is dried in the sun until an almost jerky texture, and then pounded into small pieces. Obviously this was a common preservation method for meat.

I found a recipe for making machaca at home, but then realized it would never work because there is way too much humidity where I live. Still, it’s an interesting process.

Then, Amazon helped me out again! I was able to purchase machaca online. Carne seca is also available on Amazon; the two can be used interchangeably.

The recipe I am using for my egg and not home-made machaca is from the Muy Bueno blog. I think I could have figured out the ingredients just from looking at my photo, but I didn’t want to miss anything! Yvette is a second generation Mexican-American who is passionate about keeping her culture alive in her own family. Thus, the blog. She’s also an author of 3 books. I have purchased Muy Bueno Fiestas.

Machaca con Huevo

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
8 eggs
Salt
Salsa of your choice
Flour tortillas

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.

The eggs were just as I remember them. Delicious.

By Published On: January 17th, 202538 Comments on Machaca con Huevo

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

38 Comments

  1. angiesrecipes January 17, 2025 at 6:48 AM - Reply

    That looks really tasty. Back at home, we ate lots of sunfried fish…have never tried sundried beef though.

    • Chef Mimi January 17, 2025 at 7:20 AM - Reply

      Oh interesting! I need to look into that!

  2. Anonymous January 17, 2025 at 7:46 AM - Reply

    This looks and sounds delicious and will be a must try for me.

  3. The Flask Half Full January 17, 2025 at 7:53 AM - Reply

    I would be ALL OVER this machacha situation. We’d have to 86 the cilantro, though! 😉

    • Chef Mimi January 17, 2025 at 7:59 AM - Reply

      I know. I know.

  4. johnrieber January 17, 2025 at 9:14 AM - Reply

    I love the look of this dish! Thanks for sharing!

  5. Dorothy's New Vintage Kitchen January 17, 2025 at 9:42 AM - Reply

    It’s so much fun to bring these recipes and techniques home with us after we travel.

    • Chef Mimi January 18, 2025 at 7:50 AM - Reply

      Definitely! That’s part of the fun!

  6. ehacarr January 17, 2025 at 2:52 PM - Reply

    Just looked up Amazon Australia – surprisingly, exactly the same machaka available here with lots of comments – American and other ‘foreigners’ seem to like, Mexicans say it’s not ‘quite the real thing’ :) ! Seems to make a tasty dish – I like the side dishes also! As you say one can use brisket or similar . . .

    • Chef Mimi January 18, 2025 at 7:51 AM - Reply

      I can imagine the Mexicans don’t approve. Most likely it is different, but probably because it should be made from scratch!

  7. Healthy World Cuisine January 17, 2025 at 6:24 PM - Reply

    Hearty, delicious and a quick and easy meal. Do you think shredded brisket or 1 cup carne seca is kind of like pork floss you get in Asia? just wondering… Wishing you a super weekend ahead.

    • Chef Mimi January 18, 2025 at 7:53 AM - Reply

      Oh gosh, I have no idea. Is it sun dried also?

  8. Gerlinde de Broekert January 17, 2025 at 6:42 PM - Reply

    A very interesting dish. I think I would like it.

    • Chef Mimi January 18, 2025 at 7:54 AM - Reply

      It’s basically scrambled eggs. You don’t really taste the machaca!

  9. Anonymous January 17, 2025 at 7:45 PM - Reply

    Sounds great, I would make this with smoked brisket. Barb

    • Chef Mimi January 18, 2025 at 7:54 AM - Reply

      Well, that would be a definite improvement!

  10. Tandy (Lavender and Lime) January 17, 2025 at 10:23 PM - Reply

    This looks so tasty. I’ve tried some insects and they are not too bad, but would not be my first choice.

    • Chef Mimi January 18, 2025 at 7:55 AM - Reply

      Not my first choice either. I just didn’t feel like eating them.

  11. sherry January 18, 2025 at 4:54 AM - Reply

    this is looking very tasty Mimi. I know what you mean about humidity! Most recipes seem to be written in or for much cooler climes than where i live :)
    cheers
    sherry

    • Chef Mimi January 18, 2025 at 7:55 AM - Reply

      .Definitely! I can’t make salami, either.

      • Ben | Havocinthekitchen January 22, 2025 at 5:22 PM

        I don’t think I’ve ever heard of nor had machaca – I’m intrigued! And such a delicious and heart egg dish.

      • Chef Mimi January 23, 2025 at 10:00 AM

        It was fun to discover machaca was in the eggs!

  12. Evening With A Sandwich January 18, 2025 at 7:32 AM - Reply

    I can imagine dried beef would have a concentrated flavor. This really is a delicious way to enjoy scrambled eggs. Lots of extra protein and flavor.

    • Chef Mimi January 18, 2025 at 7:56 AM - Reply

      It was surprisingly bland! But definitely good for extra protein!

  13. 2pots2cook January 18, 2025 at 9:08 AM - Reply

    This is fantastic. It could easily become quick and tasty lunch for hot summer days !

    • Chef Mimi January 18, 2025 at 12:31 PM - Reply

      I agree!

  14. Frank Fariello January 19, 2025 at 10:34 AM - Reply

    Sounds like a deliciously hearty breakfast. Very Mexican!

    By the way, as you saw on FB, I just got back from Mexico City! And I did eat the grasshoppers (chapulines), the ant eggs (escamoles) and the worms (chilicuiles). I could live without the chapulines, but the escamoles and chilicuines were delicious!

    • Chef Mimi January 19, 2025 at 8:38 PM - Reply

      Well good to know! As I’ve gotten older, I’ve gotten very picky about only eating what’s good. I’m even more stubborn! So I just couldn’t. But if you’d been there assuring me they were good, I would have tried them! It’s also tough when I face hundreds of giant disgusting grasshoppers every summer in the garden!

  15. Anonymous January 19, 2025 at 8:03 PM - Reply

    Those look good!

  16. Jeff the Chef January 20, 2025 at 7:51 AM - Reply

    This dish sounds magnificent! I can imagine that the texture of the dried beef must make it an essential component. Glad to know where to find it, though! Thanks!

    • Chef Mimi January 20, 2025 at 8:10 AM - Reply

      You are so welcome Jeff!!!

  17. David Scott Allen January 20, 2025 at 3:20 PM - Reply

    Mark and. I enjoyed Machaca and eggs together when we were in Puerto Peñasco. It was my first time having it, and it was really so good. I’m glad to know it’s available online! I will definitely be trying this, Mimi.

    • Chef Mimi January 21, 2025 at 6:41 AM - Reply

      Amazon has really been a blessing to me! I love being able to get unique ingredients!

  18. paulineandneil3147 January 20, 2025 at 4:51 PM - Reply

    I generally enjoying eating scrambled egg variations, and this one looks delicious. I would be happy to eat this for dinner as well with all of the sides. I’ll think of this recipe when I have leftover brisket or even corned silverside, I think it would work beautifully.

    • Chef Mimi January 21, 2025 at 6:43 AM - Reply

      Oh yes! That would be magnificent! It was just fun trying out the machaca.

  19. ingoodflavor January 21, 2025 at 5:59 PM - Reply

    That’s an ingredient I have never heard of. It looks delicious in this scrambled egg!

  20. David @ Spiced January 22, 2025 at 6:43 AM - Reply

    Wow – this recipe sounds absolutely fantastic, Mimi! I’ve never heard of machaca, but I bet I would enjoy it. That looks like a perfect meal for breakfast, lunch or dinner!

  21. Raymund January 22, 2025 at 3:16 PM - Reply

    This is such a vibrant and hearty dish! I love how you’ve shared the origins of machaca, from its sun-drying preservation roots to the modern convenience of sourcing it online. It’s fascinating how flavors from Mexico’s past continue to shine in dishes like this. The recipe is simple yet so flavorful and pairing it with fresh salsa and warm tortillas is perfection. Thank you for taking us on this culinary journey, it’s inspiring and makes me want to try this dish myself! 🌮🍳

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