Entree: Mexico – Sonora – Machaca con Huevos (Scrambled eggs cooked with rehydrated shredded dried beef, tomatoes, onions and chiles, a hearty Sonoran breakfast-style main)

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 20 min

Additional 15 min

Total 50 min

Ingredients

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

- 1 lb (454 g) dried machaca (shredded dried beef), or rehydrated shredded beef
- 8 large eggs (approx. 15 1/2 oz (440 g))
- 3 tbsp (45 ml) vegetable oil or lard
- 1 medium white onion, finely chopped (about 5 1/4 oz (150 g))
- 2 medium Roma tomatoes, diced (about 10 5/8 oz (300 g))
- 2 serrano chiles or jalapeños, seeded and finely chopped (about 11/16 oz (20 g))
- 1/4 cup (15 g) chopped fresh cilantro
- Salt to taste
- Freshly ground black pepper to taste
- 8 warm corn tortillas (approx. 8 oz (225 g)) for serving
- Lime wedges for serving
- Sliced avocado (optional)

Show original ingredient measurements

- 1 lb (454 g) dried machaca (shredded dried beef), or rehydrated shredded beef
- 8 large eggs (approx. 440 g)
- 3 tbsp (45 ml) vegetable oil or lard
- 1 medium white onion, finely chopped (about 150 g)
- 2 medium Roma tomatoes, diced (about 300 g)
- 2 serrano chiles or jalapeños, seeded and finely chopped (about 20 g)
- 1/4 cup (15 g) chopped fresh cilantro
- Salt to taste
- Freshly ground black pepper to taste
- 8 warm corn tortillas (approx. 8 oz / 225 g) for serving
- Lime wedges for serving
- Sliced avocado (optional)

Instructions

1. If using very dry machaca that requires rehydration, cover the machaca with warm water in a bowl and soak 10–15 minutes, then drain well. If using ready-to-eat shredded machaca, proceed directly.
2. Heat 3 tbsp (45 ml) vegetable oil or lard in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
3. Add the chopped serrano chiles and diced tomatoes to the skillet. Cook until the tomatoes soften and release their juices, about 4 minutes.
4. Add the machaca to the pan and break up any large pieces with a spatula. Cook, stirring, until the meat is heated through and slightly crisped in places, about 6–8 minutes. Season lightly with salt and pepper.
5. In a bowl, beat the 8 large eggs lightly with a pinch of salt. Reduce the skillet heat to medium-low and pour the eggs over the machaca mixture.
6. Let the eggs set briefly at the edges, then gently stir and fold until eggs are just cooked but still moist, about 2–3 minutes. Remove from heat and stir in chopped cilantro.
7. Serve immediately with warm corn tortillas, lime wedges and sliced avocado if using.