Entree: Mexico – Michoacan – Aporreadillo (Scrambled Dried Beef with Eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 5 min

Total 50 min

Ingredients

- 1 lb (450 g) carne seca or cecina (dried beef), rinsed and drained
- 8 large eggs, approx. 16 oz (450 g)
- 3 tbsp (45 ml) neutral oil (vegetable or corn oil)
- 1 medium white onion, quartered (about 6 oz / 170 g)
- 3 cloves garlic
- 4 dried chiles de arbol, stems removed (about 6–8 g) — adjust to taste
- 3 medium roma tomatoes, halved (about 10 oz / 280 g)
- 1/2 cup (120 ml) low-sodium beef broth or water
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) ground cumin (optional)
- 2 tbsp (8 g) fresh cilantro leaves, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 12 corn tortillas (6-inch), warmed
- 2 cups (480 g) prepared refried beans, warmed (optional accompaniment)
- 2 cups (400 g) cooked white rice (optional accompaniment)

Instructions

Short Description:
Aporreadillo is a hearty Michoacan main course of shredded dried beef cooked in a spicy tomato-chile sauce and scrambled with eggs, traditionally served with warm corn tortillas and sides to make a complete meal.

Regional Notes:
This Michoacan version uses carne seca (dried beef) rehydrated and shredded, and a bright, spicy sauce made with tomatoes and chiles de arbol. Compared with coastal or northern variants, the emphasis here is on very tender shredded carne seca and a thinner, chile-forward sauce served with tortillas and simple beans and rice.

1. Prepare the carne seca: Place the dried beef in a medium pot and cover with cold water. Bring to a gentle simmer and cook 10–15 minutes to soften and to remove excess salt. Drain, let cool slightly, then shred or chop into small bite-sized pieces (about 1/2-inch pieces). Set aside.
2. Make the sauce: In a blender, combine the roma tomatoes, quartered onion (reserve about 2 tbsp / 20 g finely chopped onion for finishing if you like), garlic, and chiles de arbol. Add 1/4 cup (60 ml) of the beef broth or water and blend until smooth. If you prefer a smoother sauce, strain through a fine sieve into a bowl; otherwise use as blended.
3. Cook the sauce: Heat 2 tbsp (30 ml) oil in a large heavy skillet or comal over medium-high heat. When hot, carefully pour in the blended sauce (it may splatter). Fry the sauce, stirring often, until it reduces slightly and deepens in color, about 6–8 minutes. If the sauce becomes too thick, add up to 1/4 cup (60 ml) more broth or water to reach a medium consistency.
4. Combine beef and sauce: Add the shredded carne seca to the skillet with the sauce. Stir to coat and heat through, 3–4 minutes. Taste and season with 1 tsp (5 g) salt (or less if your carne seca was very salty), 1/2 tsp (2 g) black pepper, and the optional 1/4 tsp (1 g) cumin. If the mixture seems dry, add 2–3 tbsp (30–45 ml) more broth or water and stir.
5. Scramble the eggs: Push the beef and sauce to one side of the skillet to make a cleared space, or remove half the beef mixture to a bowl and hold warm. Add the remaining 1 tbsp (15 ml) oil to the empty space if needed and reduce heat to medium. Beat the 8 eggs lightly with a pinch of salt and pour into the cleared space. Let set briefly, then gently scramble until just cooked but still moist, about 1–2 minutes.
6. Finish the aporreadillo: Fold the scrambled eggs into the beef and sauce so the eggs are evenly distributed. Cook together 1–2 more minutes to marry flavors, adjusting seasoning if necessary. Stir in the reserved chopped onion (if using) and turn off the heat.
7. Warm tortillas and sides: While the final mixture rests 1 minute, warm the corn tortillas on a comal or skillet, and heat the refried beans and rice if using.
8. Serve: Transfer the aporreadillo to a serving dish, sprinkle with chopped cilantro, and serve with lime wedges, warm corn tortillas, refried beans, and rice. To eat, spoon aporreadillo into tortillas and squeeze a little lime as desired.