Breakfast · 30 min · mexican

Machaca con Huevo

A Mexican breakfast built around machaca dried beef and eggs — on the table in 30 minutes. It is weeknight cooking that still hits your targets — 34 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 oz Machaca dried beef
• 8 Eggs
• 2 Tomatoes
• 1/2 White onion
• 1 Serrano
• 8 Flour tortillas
• 2 tbsp Butter

Steps

1. Soak the machaca in warm water 10 minutes to soften, then shred it fine and squeeze dry.
2. Sauté the onion and serrano in butter 4 minutes, then add the machaca and crisp it 5 minutes, until the edges brown.
3. Add the diced tomatoes and cook 3 minutes until they soften into the meat.
4. Pour in the beaten eggs and scramble softly, folding until just set.
5. The eggs should be creamy, the machaca chewy-crisp at the edges.
6. Serve with warm flour tortillas and salsa. The northern breakfast that built the ranch.

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