Shredded Dried Beef and Egg Scramble

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Machacado con huevo is a classic Northern Mexican breakfast that turns salty, sun-dried beef into a hearty scramble with eggs, tomatoes, onion, and jalapeño. The shredded beef soaks up the bright, slightly smoky flavors of the vegetables for a satisfying plate that comes together in minutes. Serve it with warm flour tortillas and a side of beans for a true Sonoran-style morning.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 3 gSugar
• 34 gProtein
• 860 mgSodium
• 520 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 10 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the scramble

• 8 oz (225 g) machaca or dried shredded beef
• 1 1/2 cups hot water or low-sodium beef broth, for rehydrating
• 2 tbsp vegetable oil
• 1/2 medium white onion, finely diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, finely chopped
• 2 Roma tomatoes, finely diced
• 8 large eggs
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

For serving

• 8 warm flour tortillas
• 1/4 cup crumbled queso fresco or cotija
• 2 tbsp chopped fresh cilantro
• Sliced avocado and lime wedges

Directions

1. Place the machaca in a small bowl and pour the hot water or broth over it. Let it sit for 10 minutes to rehydrate, then drain well and pat dry with a clean towel.
2. Heat the oil in a large nonstick skillet over medium heat. Add the onion and jalapeño and cook, stirring, for 3 minutes until softened and translucent.
3. Stir in the garlic and cook for 30 seconds until fragrant, then add the diced tomatoes. Cook for 3 to 4 minutes, pressing with a spoon, until the tomatoes break down into a chunky sauce.
4. Add the drained machaca to the skillet and toss to coat. Cook for 2 minutes so the beef soaks up the tomato mixture and warms through.
5. In a bowl, whisk the eggs with the salt and a few grinds of pepper. Pour the eggs over the beef mixture in the skillet.
6. Using a spatula, gently fold and stir the eggs for 2 to 3 minutes, until they form soft, just-set curds mixed evenly with the beef. Remove from heat just before the eggs look fully done, since they will keep cooking from residual heat.
7. Taste and adjust seasoning with more salt if needed (machaca is often salty).
8. Spoon the scramble onto plates and top with queso fresco and cilantro. Serve immediately with warm tortillas, avocado, and lime wedges for wrapping or scooping.

Cook’s Notes

• If you cannot find machaca, you can substitute finely shredded leftover brisket or pot roast, lightly salted and pan-dried to mimic the texture.
• Taste your machaca before adding salt; many commercial brands are quite briny and need no extra seasoning.
• For a smoky kick, char the jalapeño whole over an open flame before chopping and stirring it in.
• Serve with refried beans and warm flour tortillas for a complete Desayuno Norteño that soaks up the flavorful juices.
• Leftovers keep in the fridge for up to 3 days and reheat beautifully in a hot, lightly oiled skillet.

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