BreakfastMain Course

Machacado con Huevo

Name: Machacado con Huevo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 100 g dried beef shredded; 120 ml water; 1 tbsp vegetable oil; 0.25 pcs yellow onion finely chopped; 1 pcs serrano pepper minced; 1 pcs tomato diced; 4 pcs egg; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs corn tortilla

Machacado con Huevo is a traditional northern Mexican breakfast dish featuring dried, shredded beef rehydrated and cooked with scrambled eggs. It's a flavorful and hearty meal, often served with tortillas and a side of salsa.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 439 kcal

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gdried beef, shredded
120 mlwater
1 tbspvegetable oil
0.25 pcsyellow onion, finely chopped
1 pcsserrano pepper, minced
1 pcstomato, diced
4 pcsegg
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for serving

4 pcscorn tortilla

Equipment

bowl · spatula · skillet · cutting board · knife

The method

Step by step

1
Place the dried beef in a small bowl and cover with water. Let it rehydrate for about 5-10 minutes, then drain thoroughly, squeezing out any excess liquid.
About 10 min
Cook’s note: Rehydrating the beef makes it tender and easier to cook.
2
Heat the vegetable oil in a large skillet or frying pan over medium heat.
About 1 min
3
Add the rehydrated dried beef to the hot skillet and cook, stirring frequently, until lightly browned and slightly crispy, about 3-5 minutes.
About 5 min
Cook’s note: Don't overcook the beef at this stage, as it will continue to cook with the vegetables and eggs.
4
Stir in the yellow onion and serrano pepper. Cook for 2-3 minutes until the onion softens.
About 3 min
5
Add the diced tomato to the skillet and cook for another 2-3 minutes, until it starts to break down slightly.
About 3 min
6
In a separate bowl, whisk the eggs with salt and black pepper until well combined.
About 1 min
7
Pour the whisked eggs over the beef and vegetable mixture in the skillet. Scramble the eggs with a spatula until they are cooked through but still moist, about 2-4 minutes.
About 4 min
Cook’s note: Avoid overcooking the eggs to keep them tender.
8
Serve the machacado con huevo immediately with warm corn tortillas.
Cook’s note: A side of fresh salsa or avocado slices pairs wonderfully with this dish.

Per serving

Nutrition

27%Score

Calories: 438.9kcal
Protein: 34.3g
Carbs: 29g
Fat: 21.6g
Fibre: 4.4g
Sugar: 4.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover machacado con huevo in an airtight container in the refrigerator.

Reheating

Reheat gently in a skillet over low heat or in the microwave until warmed through.