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Machaca con Huevo

Serves 4 to 6 Entree meat

Machaca con Huevo

Machaca con Huevo is a staple of Sonoran kitchens, a dish that finds its way to the table morning or night, calling families from their daily routines with its inviting aroma. This traditional preparation stays true to its roots, where the simplicity of ingredients combines to create a comforting and satisfying meal. It reflects the everyday life of Sonora, where food is about gathering, sharing, and enjoying the moment.

In each bite, the tender machaca melds seamlessly with scrambled eggs, punctuated by the fresh acidity of roma tomatoes and the gentle heat of serrano chiles. The white onion adds a sweet undertone, while the flour tortillas wrap everything in a soft, warm embrace. Generously served with salsa roja, this dish is a celebration of direct flavors and the generous spirit of home cooking.

Ingredients

  • 300 g (10 oz)machaca — dried shredded beef, soaked briefly and fluffed
  • 8eggs — beaten
  • 3roma tomatoes — diced
  • 1/2white onion — chopped
  • 2serrano chiles — minced
  • 3 tbspneutral oil
  • 12flour tortillas — warmed
  • 1 cupsalsa roja — to serve
  • 1 tspfine salt

Method

  1. Chop the 3 roma tomatoes, 1/2 white onion, and 2 serrano chiles into small, even pieces to ensure they cook uniformly. Heat 3 tablespoons of neutral oil in a large skillet over medium heat. Once the oil shimmers, add the chopped vegetables to the skillet.
  2. Sauté the vegetables, stirring occasionally, until they soften and release a sweet aroma. This should take about 5 to 7 minutes, and you'll notice the onions turning translucent and the tomatoes breaking down slightly.
  3. Add the 300 g (10 oz) of machaca to the skillet. Stir it into the vegetable mixture, allowing it to heat through and develop a slight golden color. This step is crucial for infusing the machaca with the flavors of the sautéed vegetables.
  4. In a separate bowl, beat the 8 eggs until the yolks and whites are fully combined. Lower the heat to medium-low and pour the beaten eggs over the machaca and vegetable mixture in the skillet.
  5. Gently stir the eggs with a spatula, ensuring they cook slowly and remain soft and creamy. Continue stirring until the eggs are just set but still slightly runny, as they will continue to cook off the heat.
  6. Season the mixture with 1 teaspoon of fine salt, stirring to distribute evenly. Remove the skillet from the heat immediately to prevent the eggs from overcooking and becoming rubbery.
  7. Warm the 12 flour tortillas on a dry skillet or directly over a flame until they are pliable and slightly charred. Serve the Machaca con Huevo with the warm tortillas, 1 cup of salsa roja, and refried beans on the side for a complete meal.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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