Appetizer: Mexico – Guerrero (Pacific Coast Mexico) – Aporreadillo (Scrambled Dried Beef with Eggs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Total 45 min

Ingredients

- 10 oz (280 g) dried beef (carne seca), rinsed and shredded
- 6 large eggs, approx. 10.5 oz (300 g), lightly beaten
- 2 tbsp (30 ml) vegetable oil or pork lard
- 2 medium tomatoes, approx. 10 oz (280 g)
- 3 guajillo chiles, stems removed and seeds discarded
- 2 chile de arbol (chile de arbol), stems removed (leave seeds for extra heat if desired)
- 1/2 medium white onion, approx. 3 oz (85 g), finely chopped
- 2 cloves garlic, peeled
- 1/2 cup (120 ml) chicken stock or water
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (1 g) dried Mexican oregano (optional)
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Warm corn tortillas, for serving

Instructions

Short Description:
Aporreadillo is a rustic Guerrero appetizer of shredded local dried beef cooked in a bright tomato-chile sauce and finished with scrambled eggs. It is typically served warm with tortillas and lime wedges for sharing.

Regional Notes:
This Guerrero version uses local carne seca (dried beef) shredded by hand and a coastal chile blend—guajillo for body and chile de arbol for heat—yielding a smoky, slightly fruity sauce distinct from inland or northern versions. The dish is finished simply with eggs so the dried beef flavor remains central.

1. Prepare chiles: Toast guajillo and chile de arbol briefly in a dry skillet over medium heat until fragrant (about 20–30 seconds per side). Transfer to a bowl and cover with hot water; soak 10–15 minutes until pliable. Drain.
2. Make sauce: In a blender, combine soaked chiles, tomatoes, garlic, and 1/4 cup (60 ml) of the chicken stock or water. Blend until smooth. If desired, pass the sauce through a fine sieve to remove skins and chile bits for a smoother sauce.
3. Lightly rinse shredded carne seca under running water to remove excess salt and pat dry. If pieces are very tough, soak briefly in hot water 5 minutes, drain, and shred finer with fingers.
4. Heat 2 tbsp (30 ml) oil or lard in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the blended sauce and the remaining 1/4 cup (60 ml) stock. Bring to a gentle simmer.
5. Add shredded carne seca to the sauce, stirring to coat. Simmer uncovered 6–8 minutes so the meat absorbs the sauce flavors. Taste and adjust salt and pepper; add dried oregano if using.
6. Reduce heat to low. Pour beaten eggs evenly over the meat and sauce. Let sit 20–30 seconds, then gently stir and fold the eggs into the meat until just set but still moist, about 1–2 minutes total. Do not overcook — eggs should be soft.
7. Transfer to a warm serving plate. Garnish with chopped cilantro and serve immediately with lime wedges and warm corn tortillas for scooping.