Machaca con huevos is a hearty, protein-rich breakfast dish originating from New Mexico. It features tender stewing beef that is slow-simmered until fork-tender, then shredded and quickly sautéed with aromatic onions, spicy serrano peppers, and fresh tomatoes. The savory meat mixture is finished by folding in beaten eggs, creating a warm, comforting scramble. This dish offers a perfect balance of savory beef, bright acidity from tomatoes, and a gentle kick from chilies. It is an excellent choice for a satisfying weekend brunch or a robust weekday breakfast that keeps you full for hours. Simple ingredients come together to create a flavorful, home-style meal that celebrates traditional regional cooking.
Machaca Con Huevos
Description
Machaca con huevos is a hearty, protein-rich breakfast dish originating from New Mexico. It features tender stewing beef that is slow-simmered until fork-tender, then shredded and quickly saut&# 195;©ed with aromatic onions, spicy serrano peppers, and fresh tomatoes. The savory meat mixture is finished by folding in beaten eggs, creating a warm, comforting scramble. This dish offers a perfect balance of savory beef, bright acidity from tomatoes, and a gentle kick from chilies. It is an excellent choice for a satisfying weekend brunch or a robust weekday breakfast that keeps you full for hours. Simple ingredients come together to create a flavorful, home-style meal that celebrates traditional regional cooking.Ingredients
Directions
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Cut the stewing beef into small, bite-sized cubes.
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Place the beef cubes in a large saucepan and cover with salted water.
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Bring the water to a boil, then reduce heat to low to maintain a gentle simmer.
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Cover the pan partially and cook until the meat is fork-tender, approximately 1 hour.
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Remove the pan from heat and let the meat cool slightly in the broth.
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Drain the beef thoroughly and shred it using two forks.
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Heat 2 tablespoons of oil in a large skillet over medium heat.
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Add the minced onion and cook, stirring frequently, until soft and translucent.
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Add the minced serrano chilies and chopped tomatoes to the skillet.
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Cook the vegetable mixture for 2-3 minutes until the tomatoes begin to break down.
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Season the vegetable mixture with salt to taste.
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Heat the remaining 4 tablespoons of oil in a separate large skillet over medium-high heat until hot.
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Add the shredded beef to the hot skillet and cook, stirring constantly, until lightly browned and heated through.
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Stir the cooked chili-tomato mixture into the beef.
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Beat 3 eggs in a bowl and pour them over the meat mixture.
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Stir continuously until the eggs are just set and cooked through.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 796.8kcal
- % Daily Value *
- Total Fat 56.8g88%
- Saturated Fat 17.0g85%
- Cholesterol 177.1mg60%
- Sodium 170.1mg8%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 1.8g8%
- Sugars 4.0g
- Protein 60.3g121%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Original recipe calls for lard, but corn or safflower oil works well as a substitute.
For a spicier dish, leave the seeds in the serrano peppers. For less heat, remove them completely.
Ensure the beef is well-drained before shredding to prevent steaming instead of browning in the skillet.
This dish is best served immediately. If reheating, add a splash of water to prevent the eggs from drying out.
