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 jalapeà±o, 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, jalapeà±o (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.
