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A breakfast of machaca con huevos

We partnered with Alhambra-based cooks and food bloggers LatinoFoodie to bring you delicious, flavorful recipes. Today's recipe is for machaca con huevos, a spicy and savory breakfast of shredded beef, eggs, and chile peppers. Read more or jump straight to the recipe!

A delicious Mexican breakfast is probably one of my favorite meals. You can go with something sweet and simple like pan dulce, or sweet bread, or something spicy and savory like machaca con huevos. 

In Mexico, there are a number of breakfast foods that reign supreme and machaca con huevos is on the top of the list. With its mixture of dried shredded beef, eggs, onions, tomatoes, and chile peppers, machaca con huevos is hearty enough to keep you satisfied until lunch time.

This is a traditional dish in the northern state of Nuevo León, Mexico. Maybe the combination of eggs and dry meat is the reason people enjoy having it for breakfast with warm flour tortillas. But you can eat this meal for lunch or dinner.

Machaca con huevos | Photo by Daniel Dionne from FlickrMachaca can be found in the Hispanic section of large supermarkets or in Mexican grocery stores. Making the machaca itself is a three-part process. Using skirt steak, first slow braise in tomatoes, onions, and garlic until meltingly soft. Then shred and dry the meat into chewy strands. Originally the sun did the drying, but nowadays an oven on a low temperature does the job wonderfully. Machaca is something you can make in big batches and then refrigerate or freeze for later use.

Once the beef has been cooked and dried, shred the meat finely. The dried beef, or carne seco, has just the right touch of saltiness — and the chewiness of the beef is the perfect foil for the tender scrambled eggs. It’s rich and super satisfying.

Machaca con HuevosServes: 6 personsPrep time: 5 minutesCook time: 20 minutes

  • 8 large eggs
  • 2 cups shredded beef or carne seca (found in Hispanic grocery stores)
  • 2 Roma tomatoes, chopped
  • 1 large green bell pepper, chopped
  • 2 serrano chile peppers, minced
  • 2 tablespoons of lard or vegetable oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons milk
  • Salt and pepper to taste

In a medium bowl, scramble the eggs with the milk and set aside.

In a large frying skillet over medium high heat, sauté the onions until translucent, about three minutes. Add the garlic, green bell peppers, and serrano chile and stir for another two minutes. 

Add the beef and allow the meat to get warm and mix in with the other ingredients. Add the scrambled eggs and mix well. Salt and pepper to taste. 

Serve with refried beans and warm flour tortillas.

This recipe was originally published on LatinoFoodie, a blog created by Alhambra cooks and food lovers Art Rodriguez and Stephen Chavez. LatinoFoodie highlights cultural trends in food and beverages and features original and adapted recipes, product reviews, and food events.

The Alhambra Source encourages comment on our stories. However, we do not vet comments for accuracy or endorse links to posts in the comment section. The thoughts and opinions expressed belong solely to the author of the comment.

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