Making the machaca itself is a three-part process. Machaca can be found in the Hispanic section of large supermarkets or in Mexican grocery stores. It is then pounded into shreds and becomes carne machacada–from the Spanish word machacar, to pound.” The meat is cut into thin slices, sprinkled with lime juice and salt, and then hung up in the sun to dry. Kennedy writes,”Before the days of refrigeration, practically the only way of preserving beef in the arid cattle states of North and Northwestern Mexico was to make beef jerky. But honestly, you can eat this meal for lunch or dinner.ĭiana Kennedy reports that Machaca became a breakfast staple in such Northern Mexican states as Nuevo Leon and Chihuahua, primarily because these were cattle-raising areas. Maybe it is the combination of eggs with the dry meat that people really enjoy having it for breakfast with warm flour tortillas. This is a traditional dish in the northern state of Nuevo León, Mexico.
The machaca con huevo is hearty enough to keep you satisfied until lunch time. Other savory breakfast meals are red or green chilaquiles, huevos divorciados, chorizo con huevos, or chorizo con papas. In Mexico, there are a number of breakfast foods that reign supreme and machaca con huevos is on the top of the list. The latter dish is a mixture of dried shredded beef, eggs, onions, tomatoes and chile peppers. You can go with something sweet and simple like pan dulce or something spicy and savory like Machaca con Huevos. Hungry for More?īe sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.Eating a Mexican breakfast is probably one of my favorite meals of the day. If you have any leftover Machaca con Huevos, roll them up into burritos.
Serve with refried beans, hash potatoes, flour tortillas, and plenty of salsa de aguacate. Yes, you can use serrano peppers instead.Ĭan’t find machaca? Use leftover shredded beef barbacoa or brisket.ĭried machaca is sold in many Latin supermarkets or buy it online. Want it spicier? More jalapenos will give it a kick. Here, we are using it to cook all the ingredients. Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade. Jalapeno – Omit completely if you don’t like it spicy. Garlic – Raw or powdered garlic work well in this recipe. Tomato – We are only using 1 tomato, but if you are feeding a lot of people, add an extra tomato. Mazola® Corn Oil – you only need 2 tablespoons of oil.Įggs – To feed more people, add more eggs. Once you take it out of the package, crumble any large pieces with your hands. Rehydrate it to make burritos, taquitos, or with eggs as in this recipe. Today, this dried meat is still a popular ingredient in the northern states of Mexico and the southwestern states of the US. It originated with the ranchers and miners in Northern Mexico. In a nutshell, machaca is marinated beef or pork that has been dried and pounded to make tender. Back then, people preserved their meat by drying it. Machaca dates to before refrigeration was invented. If you don’t know what it is, you are missing out. Machaca con Huevos is one of my all-time favorite breakfasts.
This is a sponsored post in partnership with Mazola® Corn Oil.