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.
Machaca Recipe
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 con huevo Recipe
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!
DRY MEAT WITH EGGS
Ingredients
- 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
Instructions
- 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.
Notes
Buen Provecho,
Mely,
Now… who wants some?
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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.
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Hi Mely, I tried your recipe & I loved it. Its simple & it doesn’t take long to make. Whenever I make machaca, I never add salt. The dried beef is salty enough. I’ve made it before without the tomatoes, but it doesn’t taste as good. Thanks for this wonderful recipe. Martha Alicia
Hello Martha,
Thank you for trying the recipe. Have fun cooking!
Hello a friend that works with me always brings this back when he goes visits family we all love it . A friend next door she gave me a bag of it for cooking with didnt know this but ill try any recipe like this yumm how do i store this 16 oz bag and how long will it last? Thx
Hello Marty,
Just place in your pantry, it usually preserves well up to 6 months. Some of those bags indicate expiration dates.