Machaca con Huevo

Rating

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Calories: Approx. 400-500 per serving

Macros: Proteins: ~30-40g, Fats: ~20-30g, Carbohydrates: ~30g

Cooking time: ~24 hours (including dehydration time)

Recipe ingredients:

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Categories: Mexican, Breakfast, Brunch, Meat Dishes, Egg Dishes, Traditional, Home Cooking, Savory Dishes

About

A savory and traditional Northern Mexican breakfast featuring shredded dried beef combined with scrambled eggs, bringing together vibrant flavors and textures.

Top Recipe

Cómo hacer Machaca de Res | La Capital

recipes.curator118.472 days ago3 min read

Discover the rich flavors and textures of Northern Mexico with Machaca con Huevo. This delightful dish features traditional dried and shredded beef combined with scrambled eggs, creating a savory breakfast or brunch treat. Embrace the vibrant colors and aromas of fresh ingredients as you craft this authentic Mexican culinary staple.

Ingredients

🥩 Cohete round or Pulpa top/bottom round beef – large pieces, several pounds
🧂 Fine salt - Pink Himalayan salt recommended, any fine salt acceptable
🥄 Pork lard Manteca de Cerdo - 2 tablespoons
🧅 White onion - 1/2, finely diced
🌶️ Serrano pepper - 1-2, finely diced, seeds optional
🍅 Tomato - 1 medium, finely diced
🍳 Eggs - 3 per serving
🍚 Salt - precise seasoning for eggs
🧂 Black pepper - freshly ground, precise seasoning
🌮 Corn tortillas - 3-4 per serving, warmed
🥑 Avocado - 1/2, sliced or diced, per serving
🧀 Fresh cheese Queso Fresco - crumbled, generous sprinkle per serving
🌶️ Salsa Chili de Árbol Sauce - a drizzle per serving

Instructions

1- Prepare Beef:

Select lean cuts of beef such as cohete or pulpa.
Trim all visible fat.

2- Freeze Beef:

Wrap the beef in plastic wrap.
Freeze for 1 hour to firm for slicing.

3- Slice Beef:

Slice the frozen beef thinly 1-2 mm thick using a sharp knife or a VEVOR meat slicer.

4- Salt Beef:

Lay slices flat and sprinkle with salt, ensuring even coverage.

5- Dehydrate Beef:

Spread slices in a COSORI food dehydrator.
Set to 40°C 105°F and dehydrate for 13-14 hours.

6- Grill Beef:

Using a charcoal grill set to low heat, grill the dehydrated beef for 1 minute per side until slightly toasted.

7- Rehydrate Beef:

Place the grilled beef in a metal bowl with very hot water for 5-10 minutes.

8- Drain & Pound Beef:

Drain, then pound with a molcajete until it shreds into a fibrous texture.

9- Sauté Aromatics:

In a non-stick frying pan, melt pork lard over medium heat.
Add onion and serrano pepper; sauté for ~5 minutes.

10- Add Machaca:
- Stir in the machaca, cooking for 1 minute to blend flavors.

11- Add Tomato:
- Mix in tomato, cooking until it integrates with the mixture.

12- Cook Eggs:
- Crack eggs into the pan, adding salt and pepper.
- Scramble with the mixture until cooked.

Prep Time: ~1 hour (excluding dehydration)
Cook Time: 10-15 minutes
Total Time: ~24 hours (including dehydration time)
Servings: Approximately 4 people
Calories: ~400-500
Proteins: ~30-40g
Fats: ~20-30g
Carbohydrates: ~30g
Equipment: YANKA Chef's Knife, COSORI Food Dehydrator, VEVOR Meat Slicer, Charcoal Grill, Molcajete, Non-stick Frying Pan