Machaca Con Huevos

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;Â©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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 796.8

Dietary: Gluten-free

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;Â©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

2 pound Stewing beef
6 tablespoon Oil; * see note
1 small Onion; minced
3 Serrano Chilies; seed/mince
1 pound Tomatoes

Directions

1
Cut the stewing beef into small, bite-sized cubes.
2
Place the beef cubes in a large saucepan and cover with salted water.
3
Bring the water to a boil, then reduce heat to low to maintain a gentle simmer.
4
Cover the pan partially and cook until the meat is fork-tender, approximately 1 hour.
5
Remove the pan from heat and let the meat cool slightly in the broth.
6
Drain the beef thoroughly and shred it using two forks.
7
Heat 2 tablespoons of oil in a large skillet over medium heat.
8
Add the minced onion and cook, stirring frequently, until soft and translucent.
9
Add the minced serrano chilies and chopped tomatoes to the skillet.
10
Cook the vegetable mixture for 2-3 minutes until the tomatoes begin to break down.
11
Season the vegetable mixture with salt to taste.
12
Heat the remaining 4 tablespoons of oil in a separate large skillet over medium-high heat until hot.
13
Add the shredded beef to the hot skillet and cook, stirring constantly, until lightly browned and heated through.
14
Stir the cooked chili-tomato mixture into the beef.
15
Beat 3 eggs in a bowl and pour them over the meat mixture.
16
Stir continuously until the eggs are just set and cooked through.
17
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.

Keywords: machaca, huevos, shredded beef, new mexican, breakfast, scrambled eggs, serrano peppers, comfort food, protein rich, traditional, hearty, brunch, sauteed beef, tomato sauce, spicy breakfast, homestyle, beef scramble, morning meal

Read it online: https://www.chefs-mate.com/recipe/machaca-con-huevos/