Entree: Mexico – Nuevo Leon / Monterrey – Machaca con Huevo (Scrambled eggs cooked with rehydrated shredded dried beef, onions, tomatoes and chiles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) machaca (shredded dried beef), rehydrated and drained
- 6 large eggs, approx. 10.5 oz (300 g) total, beaten
- 3 tbsp (45 ml) vegetable oil or lard
- 1 medium white onion, about 1 cup (240 ml) diced (5 1/4 oz (150 g))
- 2 medium tomatoes, about 1 1/2 cups (360 ml) diced (7 7/8 oz (225 g))
- 2 serrano chiles, seeded and minced (about 1 oz (28 g))
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 8 small corn tortillas, warmed (optional, for serving)

Show original ingredient measurements

- 12 oz (340 g) machaca (shredded dried beef), rehydrated and drained
- 6 large eggs, approx. 10.5 oz (300 g) total, beaten
- 3 tbsp (45 ml) vegetable oil or lard
- 1 medium white onion, about 1 cup diced (150 g)
- 2 medium tomatoes, about 1 1/2 cups diced (225 g)
- 2 serrano chiles, seeded and minced (about 1 oz / 28 g)
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 8 small corn tortillas, warmed (optional, for serving)

Instructions

1. Place the shredded machaca in a bowl and cover with 2 cups (480 ml) hot water; let sit 10–15 minutes to rehydrate, then drain well and squeeze out excess water. Shred any large pieces so the meat is in small, usable strands.
2. Heat the oil or lard in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes.
3. Add the minced serrano chiles and diced tomatoes to the skillet; cook until the tomatoes soften and release their juices, about 3–4 minutes.
4. Add the rehydrated machaca to the pan and sauté, stirring, until heated through and slightly browned, about 5–7 minutes. Season with salt and pepper.
5. Make a well in the center of the pan and pour in the beaten eggs. Let the eggs set briefly, then gently scramble with the machaca and vegetables until eggs are just cooked but still moist, about 2–3 minutes.
6. Taste and adjust seasoning. Remove from heat and sprinkle with chopped cilantro. Serve hot with warmed corn tortillas.