Machacado con Huevo is a traditional Northern Mexican breakfast dish made with shredded dried beef (machaca) and scrambled eggs. Deeply rooted in the culinary heritage of states like Nuevo León and Coahuila, this hearty and savory meal is often enjoyed with warm tortillas and salsa.

FULL RECIPE

Ingredients

• 1 tablespoon vegetable oil or lard
• ½ small white onion, finely chopped
• 1 small tomato, finely diced
• 1 small jalapeño or serrano pepper, finely chopped (optional, for spice)
• 1 cup dried machaca (shredded beef), roughly chopped if needed
• 4 large eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• Warm corn or flour tortillas, for serving
• Salsa or hot sauce, for serving

Directions

1. Heat oil: In a large skillet, heat the vegetable oil over medium heat.
2. Sauté vegetables: Add the chopped onion and cook for 2–3 minutes until softened. Stir in the tomato and jalapeño (if using), and cook for another 2–3 minutes until the mixture begins to break down.
3. Add machaca: Stir in the dried shredded beef and cook for about 3–4 minutes, allowing the flavors to combine. You may add a splash of water if the mixture looks too dry.
4. Beat eggs: In a separate bowl, beat the eggs until well combined. Season lightly with salt and pepper.
5. Combine eggs and beef: Pour the beaten eggs into the skillet with the beef mixture. Stir gently and continuously to scramble everything together until the eggs are fully cooked but still moist, about 3–5 minutes.
6. Adjust seasoning: Taste and adjust the salt and pepper if needed.
7. Serve hot: Remove from heat and serve immediately with warm tortillas and your favorite salsa or hot sauce.

Nutrition Facts

• Calories: 330 kcal
• Protein: 28g
• Fat: 21g
• Saturated Fat: 5g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Cholesterol: 370mg
• Sodium: 680mg
• Potassium: 350mg
• Iron: 2.3mg
• Calcium: 60mg
• Vitamin A: 400 IU
• Vitamin C: 5mg

Nutritional Benefits of Machacado con Huevo

Packed with protein from both the shredded beef and eggs, Machacado con Huevo is a satisfying meal that fuels the body, especially in the morning. Dried beef is rich in iron, zinc, and B vitamins, which are essential for energy production and muscle maintenance. Eggs provide high-quality protein and vital nutrients like choline, which supports brain function. While the dish is hearty, it can be made healthier by using lean cuts of beef and cooking with minimal oil. When paired with vegetables like tomatoes, onions, and peppers, the nutrient profile improves even more with added fiber, vitamins, and antioxidants.

Traditional Cooking Techniques

The traditional preparation of Machacado con Huevo involves slowly rehydrating dried beef and sautéing it with fresh ingredients like tomatoes, onions, and sometimes chilies before scrambling in the eggs. Some regional recipes call for rehydrating the beef overnight to ensure tenderness, while others use it straight in the pan for a chewier texture. The key is to maintain the right ratio of meat to eggs so that the flavors are well-balanced. Using a cast iron skillet or comal helps achieve an even, rustic cook with a slight smokiness that enhances the overall dish.

Variations Across Regions

While the basic elements of Machacado con Huevo remain consistent, regional variations add diversity to the dish. In Monterrey, for instance, the dish is often made with carne seca de res and served with flour tortillas. In Coahuila, some versions include green chilies for extra heat. In more modern takes, people may substitute the beef with turkey or plant-based meat alternatives for a healthier or vegetarian-friendly option. Some cooks even incorporate cheese or salsa for a richer, spicier outcome. These regional interpretations reflect the adaptability of Machacado con Huevo to local tastes and ingredient availability.

Serving Suggestions and Accompaniments

Machacado con Huevo is traditionally served with warm tortillas—either corn or flour—allowing diners to create breakfast tacos or enjoy it as a plated meal. It pairs exceptionally well with refried beans, avocado slices, and a dash of hot sauce or salsa verde for extra flavor. A side of rice or roasted potatoes can round out the meal for a more substantial breakfast or brunch. For drinks, fresh-squeezed orange juice, café de olla (Mexican spiced coffee), or even a light Mexican beer in later meals make ideal companions.

Ideal Occasions for Machacado con Huevo

Though typically enjoyed as a breakfast dish, Machacado con Huevo is versatile enough to be served at brunch, lunch, or even dinner. Its hearty composition makes it especially suitable for festive occasions such as Mexican Independence Day, where traditional foods play a central role. It’s also a favorite for weekend family breakfasts, gatherings with friends, or recovery meals after a night of celebration. Because it’s so easy to scale up, it’s ideal for feeding groups during holidays, camping trips, or cultural events celebrating Northern Mexican cuisine.

Storage and Reheating Tips

Machacado con Huevo stores well when kept in an airtight container in the refrigerator for up to three days. For best results, store the beef and eggs separately if possible, especially if you plan to reheat them later. When reheating, a skillet over medium heat works better than a microwave, as it helps maintain texture and flavor. If freezing, only freeze the machaca portion; scrambled eggs don’t freeze well and tend to become rubbery upon thawing. Rehydrated beef can be frozen for up to two months and defrosted overnight in the fridge.

Modern Health-Conscious Modifications

As health-conscious eating becomes more mainstream, there are several ways to make Machacado con Huevo lighter without sacrificing flavor. Opting for grass-fed beef or leaner cuts of dried meat reduces saturated fat content. Cooking with olive oil instead of lard or butter can also improve the dish’s nutritional profile. Adding vegetables like spinach, bell peppers, or zucchini increases fiber and vitamin intake. For those cutting back on cholesterol, egg whites or plant-based egg substitutes can be used as alternatives. These modern tweaks allow the dish to be part of a balanced diet.

Pairing with Mexican Salsas and Condiments

The robust flavor of Machacado con Huevo makes it an excellent base for pairing with a variety of Mexican salsas. Salsa roja (red tomato-based sauce) and salsa verde (green tomatillo-based sauce) are both excellent choices, adding layers of flavor and spice. Guacamole, pickled jalapeños, and fresh pico de gallo also enhance the meal by introducing acidity, heat, and freshness. Each condiment can be tailored to personal spice tolerance, making the dish as mild or fiery as desired. These additions also increase the vibrancy of the plate, making it more appetizing.

Conclusion

Machacado con Huevo is a dish steeped in tradition, flavor, and versatility. Its origin as a practical ranch food has blossomed into a beloved meal that resonates with people across Mexico and beyond. With its protein-rich composition and simple yet satisfying preparation, it embodies the heartiness and spirit of Mexican cuisine. Whether enjoyed in its traditional form or modified for modern tastes, this dish continues to connect generations, celebrate regional identity, and bring comfort to every table it graces.