Machaca con Huevos 🍳 is a classic Mexican breakfast made with dried beef, scrambled eggs, tomatoes, onion, jalapeño, and garlic. Also called machacado con huevo, this Northern Mexican dish is easy to make in one skillet and full of savory flavor.
Serve it with warm flour tortillas, Frijoles Refritos, and your favorite salsa for a hearty breakfast.
Why You’ll Love This Recipe ❤️
- A Northern Mexican classic. Machaca con huevos is a traditional breakfast popular in Northern Mexico.
- Easy to make. Everything cooks in one skillet, making cleanup simple.
- Packed with flavor. Dried beef, fresh tomatoes, onion, jalapeño, and garlic give the eggs a savory, delicious taste.
- Easy to customize. Adjust the heat or add potatoes, bell peppers, or spinach to make it your own.
- Perfect for breakfast or brunch. Serve with warm tortillas, refried beans, and salsa for a satisfying meal.
-Maggie
🥩 Ingredients
- Machaca: No refrigeration is needed for unopened, shelf-stable packages. Once opened, follow the package’s storage instructions. Crumble any large pieces before cooking.
- Olive Oil: Use 2 tablespoons to sauté the vegetables and machaca.
- Eggs: This recipe uses 6 eggs. Add more if you’re feeding a crowd.
- Onion: White onion is my choice, but yellow or red onion works, too.
- Tomato: One medium tomato adds moisture and flavor.
- Cilantro: Adds freshness and a little color.
- Garlic: Fresh minced garlic gives the best flavor, but garlic powder works in a pinch.
- Jalapeño: Leave it out for a milder breakfast, or use serrano peppers for extra heat.
👩🏼🍳 Instructions
- 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.
Want it spicier? More jalapenos will give it a kick. Yes, you can use serrano peppers instead.
- 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.
Dried machaca is sold in many Latin supermarkets or buy it online.
Optional Additions
- Potatoes
- Corn
- Red bell peppers
- Spinach
🙋🏻♀️ Frequently Asked Questions
Machaca is dried, seasoned meat, traditionally beef, that is shredded or pounded into small pieces. It originated as a way to preserve meat before refrigeration and remains a popular ingredient in Northern Mexican cooking.
Machaca refers to the dried meat itself, while machaca con huevos is a dish made by cooking machaca with scrambled eggs and other ingredients, such as tomatoes, onions, and peppers.
Sauté onion and jalapeño in oil, then add diced tomato, garlic, and dried machaca. Cook for a few minutes before adding whisked eggs and salt. Stir until the eggs are fully cooked, then finish with fresh cilantro.
Machaca is traditionally made with beef, although pork versions are also available. For this recipe, use the dried machaca you prefer and follow the package instructions if provided.
It can be mild or spicy depending on the peppers you use. Jalapeño adds a little heat, but you can leave it out for a milder breakfast or substitute a serrano pepper if you prefer more spice.
Yes. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium-low heat or in the microwave until heated through.
Machacado con huevo is another name for machaca con huevos, a Northern Mexican breakfast made with dried beef and scrambled eggs. It’s commonly served with tortillas, beans, and salsa.
🍴 More Mexican Breakfast Recipes
- Huevos con Salchicha
- Mole Chilaquiles
- Huevos en Salsa
- Licuado de Platano (Banana Smoothie)
- Huevos a la Mexicana
- Torrejas (Mexican French Toast)
- Huevos Rancheros
- Chilaquiles Rojos
Machaca con huevos is an easy, flavorful way to bring a taste of Northern Mexico to your breakfast table. Serve it with warm tortillas, beans, and salsa de aguacate, or wrap the leftovers in a breakfast burrito. It’s a simple, satisfying meal you’ll want to make again!
Machaca Con Huevos
Ingredients
- 2 tbsps olive oil
- ¼ onion diced
- 1 jalapeño finely diced
- 1 tomato diced
- 1 clove garlic minced
- 1 package dried machaca (3.5 oz )
- 6 eggs
- ½ teaspoon salt (optional)
- ¼ cilantro bunch
Instructions
- 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.
- Cook for 2 minutes, or until eggs are fully cooked.
- Taste for salt. If needed, add ½ teaspoon salt.
- Top with cilantro.
Hi mama Maggi, question. Where do u get dry beef? And what u think bout putting bellpeppers or chopped pasìlla chili’s in? Also, how do u cook the beef for
Chaca?
I got the dried beef in Tijuana. I live by the border, but I recently saw it at a Mexican market. Bell peppers would make a good addition. Pasilla chiles, though, I ‘m not sure about that. Let me know if you tried that. I would love to know how you liked it.