Machaca with Eggs
This is a traditional dish of Machaca with eggs from the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat, which my dear friend Nora sent me last year.
I know some of you dry your own Beef Jerky. Well, this is a good recipe to try your beef jerky creations.
Machaca is sold already shredded in fine strands or in large pieces, like the picture above.
I found these large pieces of Machaca- dry meat at a Latin grocery store in Chicago. The way to make it in fine shreds is by pounding the meat in a stone mortar like they still do in some places of the Mexican State of Chihuahua and then shred it by hand. I tried that technique but also found out that placing the meat in the blender in small batches worked like a charm.
The idea is to make fine and fluffy shreds. Machaca has no spices or artificial flavors like smoke, chipotle or the like. It is just plain beef with lemon juice and salt.
In case you have some leftover salsa and you do not feel like chopping vegetables, you can use that instead of the chopped veggies shown here. I know that some people do that.
And before I start giving you all the ingredients to enjoy this delicious meal fo Machaca with eggs, rumor has it that the original “Machaca con huevos” recipe used to be just the scrambled eggs with the dry beef and then served with salsa. Now you got the idea, right?
How to make Machaca with Eggs
INGREDIENTS FOR 4 SERVINGS
- 2 Tablespoons of vegetable oil
- 1/2 cup of white onion, finely chopped
- 1 cup of dry beef meat, finely shredded (could be substituted with shredded cooked beef)
- 1 cup tomato, finely chopped
- 2 Serrano peppers, chopped
- 6 eggs, lightly beaten
- Salt to taste
NOTES:
- You can add some garlic here, make it your dish.
- Dry meat is usually salty, taste first before adding more salt
DIRECTIONS:
1. Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
2. Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
Now the tomatoes have released their juice.
3. Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
Well, some people like to eat this dish very saucily.
4. Serve with fried pinto beans with fresh Mexican cheese and flour tortillas. A spicy sauce will be a good addition in case you didn’t add the serrano peppers.
Enjoy your Sunday brunch Machaca with eggs!
This is a traditional dish of Machaca with eggs from the northern state of Nuevo León. Maybe it is the combination of eggs with the dry meat that men really enjoy having it for breakfast with warm flour tortillas. I still have a package with a little bit of this dried meat.
- 2 Tablespoons of vegetable oil
- 1/2 cup of white onion finely chopped
- 1 cup of dry beef meat finely shredded (could be substituted with shredded cooked beef)
- 1 cup tomato finely chopped
- 2 Serrano peppers chopped
- 6 eggs lightly beaten
- Salt to taste
-
Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
-
Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
-
Now the tomatoes have released their juice.
-
Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
-
Well, some people like to eat this dish very saucy.
-
Serve with fried pinto beans with fresh Mexican cheese and flour tortillas. A spicy sauce will be a good addition in case you didn’t add the serrano peppers.
You can add some garlic here, make it your dish.
Dry meat is usually salty, taste first before adding more salt
Buen Provecho,
Mely,
Now… who wants some?
this looks tasty and amazing how it softens into the sauce I remember my South African friends used to love Jerky
Oh, Mely, that looks SO good. I love your pictures. I will have to try to find some of this meat. We have a oriental market, but I have yet to see a Hispanic one. I guess I need to search! Thank you for sharing this wonderful recipe.
Oh, I do I do!!! Me!! That looks sooo good. I've never used (or seen) that dried beef before. I mean, in sheets like that. I love "regular" beef jerky, though and know I'd like it. I'm going to have to head out to the Mexican markets tomorrow to see if I can hunt some down. YUM!
I miss it so much..now your making me hungry and I'm on Lent.
aqui no hay machaca!
P.S. I looked at the link for the dried beef and it looks wonderful but I don't read Spanish. Could you write out a simple list of instructions?
Me me me!! I love the idea of dry beef and eggs!! Looks wonderful!
Me! I want some! I can only imagine how this smells when it is cooking and how wonderful it must taste. Another amazing recipe, Mely!
Looks delicious, i won't eat meat, still it is tempting for me.
Me Mely, me!! Send some to me pretty please.Tee hee. What a great recipe. I like to dry meat too. I usually use my dehydrator but I start it in the oven to get it going. Don't want to put raw meat in the dehydrator. Thanks for the recipe, now I am going to go check that link. Have a great Wednesday. Take care.
Great recipe Mely! I love burritos de machaca con huevo, that is the only thing I eat from a taco shop. Of course, nothing bits homemade. Saludos!
Wow – this takes me right back to my childhood! I am so glad I found your blog. Thanks for posting.
RindA
Holy crap that looks good.
Qué interesante. Se ve un plato delicioso, completo y equilibrado. Qué pena que aquí en España no se pueda encontrar jerky. Pero me quedo con la técnica para hacer un guiso con, por ejemplo, un resto de la carne del cocido o de pechuga de pollo que haya quedado un poco reseca, como sucede tantas veces. ¡Siempre se aprende algo! Muchísimas gracias.
Besos,
Nikk
Thanks for stopping by. am glad you like Machaca con huevos. And yes ENCINTURA, you can used leftover meat. Si, ENcinture, puedes usar carne que te haya quedado de algun cocido, solo la deshebras.
Yolanda,
I will post the instructions of the meat, meanwhile you could check the link using her translator widget in the sidebar.
Mely
Hello again Yolanda,
I changed the link but this time adding the google translate tool. The translation is kind of creepy in some parts of the text but it is very clear about the making of the Sun Dry Meat.
I hope this helps!
Mely
Hi Mely,
Some minced fresh jalapeno is an awesome to that sweet potato salad, if you don't mind the heat. We don't mind it at all. I forgot to add that part to the recipe. Thanks so much for stopping by! I hope you enjoy the salad as much as we did. Have a great day! Candace
Mmmmmm, machaca. Love it.
I also use jerky from New Mexico as one of the meats in a green chile stew recipe from Taos that's my favorite. I think the meat is rubbed with powdered green chile before it's dried, but I'm not sure.
Mely, como sabes estoy en la tierra del machacado! Lo hacemos para almorzar los domingos, qué rico!
Ya va a empezar mi película! Te envío un abrazo
hey mely! a mi me encanta cuando hacemos machecado! esto se mira como machecado a la mexicana! nosotros solamente le echamos el huevo y al lado mi mama corta cebolla y tomate a mordidas! yummy 🙂
Mely: qué rico, que no lo vea mi marido porque me pone a hacerlo ahoritita mismo 🙂
Saludos…tengo tus fotos te las paso en estos días oky?
bye
Hola Nora,
Si tu estan en la mera mata de la Machaca. No sabes como atesoro ese paquetito que me queda de la que me enviaste.
LaBarbie426,
Hoy en la manana asi lo hice para el desayuno de mi esposo, con una salsita para acompanar.
Pily,
Gracias Pily, yo se que todavia debes andar desempacando.
Saludos Chicas!
Thanks for stopping by my blog!! I couldn't get the tortillas round, so next time I will definitely add some water. I absolutely love your blog, by the way. I am just getting into Mexican cooking, so I will stop by for recipes.
I love machado! In chinese cuisine we have something very similar but we stir it into rice porridge as a topping. it's a little sweet sometimes, but same dry texture. Love it!
Hello Karen,
I had seen the dry meat sold at Asian markets, it is sold in small jars. I was wondering if I can use that meat to cook my Mexican dishes.
It's usually pork. (never seen it as beef)
No prob, Karen
I want some Mely! I've never heard of this and am anxious to give it a try. I'll have to make some beef jerky 😀 Un besote!!
Ay que maravilla Mely.
Nada mas pude hacer machaca con huevo una vez, cuando me trajeron un sobrecito de carne seca de México.
De veras tendré que aprender a hacer mi propria carne seca, a ver si me ponen a la cárcel por intentar eso en este país de maníacos de la comida higiénica 😀
Un abrazo
Tlaz
Hola Mely
Claro que no podría faltar el machacado acompañado con las tortillas de harina recién hechas, a mi marido le encanta!
Se ve riquísimo.
En Montemorelos, Nuevo León hay muchos lugares donde venden esta carne.
Salu2 desde acá! =P
Hi Mely! Oh I love eggs this way! I do get dried beef from my amish farm, but it is so much different than this dried beef. I will have to check out our local latin store. I have made eggs this way using chorizo, but the beef sounds delicious! thanks so much for sharing this on the hearth and soul hop! All the best, Alex
Hi Mely,
We sure want some. My "Honey Bunny" got some Jerky the other day, and I know he would just love this dish and so would I. Thank you so much for sharing with Full Plate Thursday and please come back!
Riquiiiisimo con esos frijolitos!yo a veces encuentro en el super y es muy rico, sobre todo como lo preparaste.
besitos
A great dish, sounds and looks good, we really like it !
Love to learn about Mexican techniques in the kitchen and foodstuffs; this is one hearty and delicious breakfast-brunch dish!
I am so happy I found your blog Mely! It is fantastic. I love Mexican food: I have had the most amazing food in Mexico. This dish looks really yummy too!
How delicious!!! I will have to try this substantial breakfast.
No bueno! Yo, como buena mexicana, vivo obsesionada con nuestros desayunos consistentes (soy fan #1 de los huevos rancheros). Y aunque no soy fan de la carne, la verdad es que quién le puede decir que no a unos deliciosos huevos con machaca?.
Btw, in my hometown, we make this with cecina (another kind of dried meat) and we call it aporreado.
Hola Heidi,
Que bueno que se soluciono el problem.
Saludos!
Mely
Me!!!!, I can eat the whole plate.
This sounds so good. When we are back in the states I am going to the Mexican market to get some dried meat and make me some of this. Now you got me thinking of Chilaquiles…I think that I will go make some now:)
I have never used dried beef in this way. I bet it is delicious.
Mely muchisimas gracias por dejarme comentarios tan lindos los agradezco muchisimo, eres una gran persona, un abrazo con mucho cariño.
Esta receta esta deliciosa, que rica machaca con huevo, para un desayuno rico.
What a fabulous breakfast. Breakfast is my favorite meal. I've never used dried beef. Thanks so much for the helpful information.
Sam
La verdad que cocinas y sirves tan bien los platillos que se antojan barbaro! pero es que cuando veo esas bolsitas con carne seca en el super no se que me da…aunque incisto, se ve delicioso!
Saludos 🙂
Congratulation Mely,
You are featured on Full Plate Thursday today 3-17-11. Please pick up your Red Plate and enjoy!
A beautiful dish Mely! Where can I get the dried beef?
Oh yummm thanks for sharing this!! I am a huge fan of Mexican food and your blog has always had a wonderful collection of recipes I cannot wait to try!!
Great post, Mely! Our refrigerator just broke and, while we wait several days for the repair man, I'm looking for recipes to make that don't require refrigeration. This looks PERFECT and delicious. Thank you!!
Me, Me..I want Some 🙂 Que sabores, nunca me hubiera imaginado tan exquisito dish utilizando jerky. Que delicia para un desayuno de fin de semana. Esta receta la tengo que hacer! Y los steps by steps fantasticos como siempre 🙂
Besotes,Mely
Aldy.
I have eaten dried meat alone but never as a main ingredient in a dish. What struck me about this dish, is how REAL it is! Simple ingredients and soul satisfying. Very nice.
Velva
Mely,
I bought that purple pearl onion from indian store, it is available in walmart too.
Wonderful and delightful dish… !
Thanks all for stopping by! I appreciate your kind comments.
Have a Blessed week. 🙂
Mely
wow…yummy and tasty…amazing clicks too!!:)
Mely, gracias por tu visita, este plato esta genial, se ve bien rico.
Seguiremos en contacto.
besos
Hi Mely!
Thanks so much for stopping by to see me. I wanted to stop in and thank you for following along with me on my journey and always being ready to leave a kind and encouraging comment. I'm so happy to have run into you out here in the blogosphere. You always make me so hungry. 🙂
Have a great day!
Candace
first time here….wow…Only mexican recipes…..I'm a die hard fan of mexican food ! I would love to recreate some of your dishes ! I'm surely going to follow ur blog from now onwards:-)
This looks amazing. If I can't find this dried beef in our Mexican market I'll have to make my own. When you shred the jerky it reminds me of floss that I can find in an Asian market, but I've only found pork or chicken floss.
Hello Lyndsey,
I think you can try to cook it with the pork dried meat. I also want to try a version of this dish with the meat found in Asian markets.
Have a happy day!
Mely
Una receta muy interesante por aqui no conocemos este articulo de carne seca …pero es muy practico por lo que veo ….tomo nota de la receta ..por si en promociones de la semana de Mexico del C.Ingles , la encuentro ..besos MARIMI
That dish looks so scrumptious and comforting!
Your blog is great! i love mexican food.
Cheers,
Rosa
Thanks for showing me how to do this. Way up here in Brooklyn, its hard to get carne seca, but my Tia down in San Antonio, Texas sent me a care package recently. She dries her own beef using strips of arrachera. Though she makes her tomato sauce in the blender before adding to the skillet. I like it chunky, so i followed your style. Best, Roberto
I like to eat machaca, but that's only because I can't find beef jerky anywhere near where I live, and I'm also too lazy to cook steaks, hamburgers, and stuff, so I'll just whip up some machaca right off the bag and make myself a sandwich with it.
Love your recipe thank you so much. 🙂
Machaca with eggs is one of my all time favorites!!! <3 <3 <3 It makes me miss living in Arizona soooo much!!!
My husband is from Southwest Detroit and grew up eating his uncle’s carne seca. I’ve been trying for months and months to find this style meat online, the large dried slabs, for his upcoming 40th Birthday. Do you know if the store where you purchased these still carries it? Would you be willing to ship me some? I will, of course, pay for it and I can even pay you for your help!
P.S. the meal above looks amazing!
Hello,
You can buy dried beef from Mexico online on Amazon following this link:http://amzn.to/2zxsGaG
Although, this is the shredded version. To buy the large dried pieces you mention check eBay. It’s sold there, look for “carne seca”
Thank you for getting back to me!
I keep finding the shredded kind, but I’m searching for the whole pieces. I actually ordered 1 lb of carne seca from eBay and it turned out to just be normal jerky. I’ll keep it because he also loves regular jerky, but I will keep searching for the meat like the one in your photo. We found it once whilst in Mexico and he got 5 lbs! It lasted about a year haha
I appreciate your time though!
Regards
I just checked on ebay, someone from EL Paso, TX, sells the meat the way you are looking for. At least it looks like the real thing to me. Look for Beef jerky, la mejor carne seca de Mexico.
Thanks , I have just been searching for information about
this recipe for a long time and yours is the greatest I’ve come upon so far.