
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.
That looks really tasty. Back at home, we ate lots of sunfried fish…have never tried sundried beef though.
Oh interesting! I need to look into that!
This looks and sounds delicious and will be a must try for me.
I would be ALL OVER this machacha situation. We’d have to 86 the cilantro, though! 😉
I know. I know.
I love the look of this dish! Thanks for sharing!
It’s so much fun to bring these recipes and techniques home with us after we travel.
Definitely! That’s part of the fun!
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 . . .
I can imagine the Mexicans don’t approve. Most likely it is different, but probably because it should be made from scratch!
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.
Oh gosh, I have no idea. Is it sun dried also?
A very interesting dish. I think I would like it.
It’s basically scrambled eggs. You don’t really taste the machaca!
Sounds great, I would make this with smoked brisket. Barb
Well, that would be a definite improvement!
This looks so tasty. I’ve tried some insects and they are not too bad, but would not be my first choice.
Not my first choice either. I just didn’t feel like eating them.
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
.Definitely! I can’t make salami, either.
I don’t think I’ve ever heard of nor had machaca – I’m intrigued! And such a delicious and heart egg dish.
It was fun to discover machaca was in the eggs!
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.
It was surprisingly bland! But definitely good for extra protein!
This is fantastic. It could easily become quick and tasty lunch for hot summer days !
I agree!
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!
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!
Those look good!
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!
You are so welcome Jeff!!!
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.
Amazon has really been a blessing to me! I love being able to get unique ingredients!
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.
Oh yes! That would be magnificent! It was just fun trying out the machaca.
That’s an ingredient I have never heard of. It looks delicious in this scrambled egg!
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!
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! 🌮🍳