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Machaca Con Huevos

User Rating 3 Star Rating (4 Reviews)


Machaca Con Huevos
Machaca is beef that has been marinated, cooked, shredded and then dried. It is very similar to beef jerky. It is available in the Hispanic section of large supermarkets or in Mexican grocery stores.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


  • 3 eggs, beaten
  • 1/4 cup machaca*
  • 1 small tomato, seeded and diced
  • 1/ 4 cup onion, coarsely chopped
  • 1 teaspoon serrano chile, finely diced
  • pinch of cumin
  • pinch of salt
  • 1 teaspoon lard*


Heat the lard in a medium skillet. Saute the onions and serrano chile for about 20 seconds. Add in the machaca and continue to heat for about 1 minute. Mix in the tomatoes and seasonings and remove mixture from pan and set aside. In the same pan, cook the eggs, constantly stirring and scraping with a wooden spoon or spatula to make them scrambled. When eggs are almost done, remove from heat and fold in tomato and machaca mixture. Let eggs sit in hot pan for an additional minute to finish cooking.

*You may substitute shredded beef for the machaca and oil for the lard.

User Reviews

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 4 out of 5
Machaca, Member francelle

This is a good, basic recipe for Machaca con Huevos. My ex-mother-in-law, who is Mexican-American, used to make this by using thinly sliced beef, hung on a wire inside the kitchen and dried out. Then she would shred it along with fresh garlic in a molcajete, put it in a plastic bag and freeze it. That way, you can use as much as you need anytime you need it and it does very well in the freezer. It does not stick together and tastes as fresh as the day it was made!

8 out of 9 people found this helpful.

See all 4 reviews

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