Entree: Mexico – Nuevo Leon, Northern Mexico – Machaca con Huevo (Shredded Dried Beef with Eggs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Additional 20 min

Total 1 hr

Ingredients

- 12 oz (340 g) dried shredded beef (machaca), packed
- 2 cups (480 ml) hot water or low-sodium beef broth (for rehydrating)
- 3 tbsp (45 ml) vegetable oil or lard
- 1 medium white onion, about 8 oz (225 g), thinly sliced
- 1 medium poblano pepper, about 5 oz (140 g), seeded and diced (or 1-2 jalapeños for more heat)
- 2 medium roma tomatoes, about 10 oz (285 g), diced
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 8 large eggs, approx. 16 oz (450 g) total
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 12 corn tortillas (6-inch), about 8–10 oz (225–285 g) total
- 15 oz (425 g) canned refried pinto beans, warmed (or homemade refried beans)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges
- 4 oz (115 g) queso fresco or crumbly white cheese, optional, for sprinkling

Instructions

Short Description:
A hearty Northern Mexico breakfast-style main of rehydrated dried shredded beef (machaca) sautéed with onions, peppers and tomatoes, then scrambled together with eggs and served with warm corn tortillas and refried beans.

Regional Notes:
This Nuevo Leon version emphasizes rehydrated dried beef (machaca) cooked simply with white onion, green chiles (poblano or jalapeño) and fresh tomato—reflecting northern preservation methods and the straightforward, robust flavors of Northern Mexico. It is served as a complete meal with warm corn tortillas and refried beans, common accompaniments in the region.

1. Put the machaca in a heatproof bowl and pour 2 cups (480 ml) hot water or beef broth over it to rehydrate; let sit 15–20 minutes until softened. Drain well, reserve 1/4 cup (60 ml) soaking liquid, and shred any larger pieces with forks if needed.
2. In a large skillet or comal over medium-high heat, warm 2 tbsp (30 ml) vegetable oil until shimmering. Add the sliced onion and diced poblano and cook 4–6 minutes, stirring occasionally, until the onion is translucent and the pepper has softened and begun to char lightly.
3. Add the diced tomatoes and minced garlic to the pan and cook 3–4 minutes until the tomatoes soften and release juices. Stir in the rehydrated machaca and the reserved 1/4 cup (60 ml) soaking liquid; cook 4–5 minutes so the meat heats through and flavors meld.
4. Push the meat-and-veg mixture to one side of the skillet and add remaining 1 tbsp (15 ml) oil to the empty space. Crack the eggs into the space, season with cumin, salt, and black pepper, and lightly scramble them, then gradually fold them into the machaca mixture until the eggs are just set but still moist, 2–3 minutes more. Taste and adjust salt and pepper.
5. While the eggs finish, warm the corn tortillas on a separate dry skillet or comal over medium heat, 20–30 seconds per side, wrapping them in a clean kitchen towel to keep warm. Warm the refried beans in a small saucepan or microwave until hot.
6. Plate by spooning about 1/4 of the machaca con huevo onto each plate with 3 warm corn tortillas and a scoop of refried beans. Garnish with chopped cilantro, a sprinkle of queso fresco if using, and lime wedges on the side for squeezing.
7. Serve immediately, letting diners assemble tacos with the tortillas or enjoy the machaca con huevo with beans on the plate. Leftovers keep covered in the refrigerator 2–3 days; reheat gently in a skillet.