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Machaca con Huevos is one of my all-time favorite breakfasts. Also called “Machacado.”
If you don’t know what it is, you are missing out.
Table of Contents
What is Machaca?
Machaca dates to before refrigeration was invented. Back then, people preserved their meat by drying it. In a nutshell, machaca is marinated beef or pork that has been dried and pounded to make tender. Think shredded jerky.
It originated with the ranchers and miners in Northern Mexico. Today, this dried meat is still a popular ingredient in the northern states of Mexico and the southwestern states of the US. Rehydrate it to make burritos, taquitos, or with eggs as in this recipe.
Machaca – It requires NO refrigeration. Once you take it out of the package, crumble any large pieces with your hands.
Mazola® Corn Oil – you only need 2 tablespoons of oil.
Eggs – To feed more people, add more eggs.
Onion – This is a white onion. Yellow and red onions work too.
Tomato – We are only using 1 tomato, but if you are feeding a lot of people, add an extra tomato.
Cilantro – Adds freshness and flavor.
Garlic – Raw or powdered garlic work well in this recipe.
Jalapeno – Omit completely if you don’t like it spicy.
Heat the Mazola® Corn Oil
Cook the onion, jalapeno, and tomatoes.
Add the machaca and garlic.
Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade.
Here, we are using it to cook all the ingredients.
Want it spicier? More jalapenos will give it a kick. Yes, you can use serrano peppers instead.
- Whisk the eggs in a separate bowl.
- Add the eggs to the skillet.
- Cook then add the cilantro.
Can’t find machaca? Use leftover shredded beef barbacoa or brisket.
Dried machaca is sold in many Latin supermarkets or buy it online.
Red bell peppers
If you have any leftover Machaca con Huevos, roll them up into burritos.
Hungry for More?
Machaca Con Huevos
- 2 tablespoon Mazola® Corn Oil
- ¼ onion diced
- 1 jalapeño finely diced
- 1 1 tomato diced
- 1 clove garlic minced
- 1 3.5 oz dried machaca
- 6 eggs
- ½ teaspoon Salt
- ¼ cilantro bunch
- Heat oil in a large skillet.
- Add onion and jalapeno to a skillet.
- Cook for 1 minute.
- Add the tomato.
- Cook for 3 minutes.
- Add the machaca and garlic.
- Cook for 5 minutes.
- In a separate bowl, whisk the eggs.
- Add the eggs and salt to the skillet.
- Cook for 2 minutes, or until eggs are fully cooked.
- Top with cilantro.
*Very limited and preliminary scientific evidence suggests that eating about 1 tablespoon (16 grams) of Corn Oil daily may reduce the risk of heart disease due to the unsaturated fat content in Corn Oil. FDA concludes that there is little scientific evidence supporting this claim. To achieve this possible benefit, Corn Oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of Corn Oil.
**Corn oil is a cholesterol-free food that contains 14g of total fat per serving. See nutrition information on product label or at Mazola.com for fat and saturated fat content.