Machaca con Huevos is a beloved traditional Mexican breakfast that brings together the heartiness of shredded beef with the rich, comforting flavor of scrambled eggs. Often served in homes across Mexico, this dish is not only delicious but also a great way to start your day with a high-protein breakfast option.
Ingredients
Scale:
2 cups shredded beef (ideally from dried or preserved beef)
1 tablespoon olive oil (or preferred cooking oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 jalapeño, diced (optional)
4 large eggs (preferably organic)
¼ cup milk (or non-dairy milk)
Salt and pepper to taste
Fresh cilantro, chopped (optional)
Sliced avocado (optional)
Crumbled queso fresco (optional)
Salsa (for serving, optional)
Instructions
In a medium skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they are translucent, about 3-4 minutes.
Add the minced garlic and diced jalapeño (if using), cooking for another 1-2 minutes until fragrant.
Stir in the shredded beef, mixing thoroughly to combine. Cook for about 5-7 minutes until the beef is warm and slightly crispy on the edges.
In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Push the beef mixture to one side of the skillet. Pour the egg mixture into the empty space and let it sit for a few seconds before gently stirring. Cook until the eggs are just set but still creamy, about 3-4 minutes.
Gently mix the eggs with the beef, ensuring everything is well incorporated. Cook for an additional minute, then remove from heat.
Serve hot, garnished with fresh cilantro, sliced avocado, and crumbled queso fresco, alongside salsa.
