Machaca con Huevos (With Variations)
This Mexican machaca con huevos recipe yields a delicious breakfast hearty enough for a ranch hand with just eggs, beef, and a few basic ingredients.
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- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon pork lard (or vegetable oil)
- 1/4 cup coarsely chopped onion
- 1 teaspoon finely diced fresh serrano chile pepper
- 1/4 cup machaca (finely shredded)
- 1 small tomato (seeded and diced)
- Pinch of cumin
- Pinch of salt
- 3 eggs (beaten)
- 2 flour tortillas (hot)
- Optional: refried beans
- Garnish: sliced tomatoes, smashed avocado
- Mashed avocado, for garnish
Instructions
- 1
Gather the ingredients.
- 2
Heat the lard or oil in a medium skillet over medium-high heat until shimmering. Sauté the onion and serrano chile for about 20 seconds.
- 3
Add the machaca and cook for about 1 minute more.
- 4
Mix in the tomatoes and seasonings. Remove the mixture from the pan and set aside, keeping it warm.
- 5
In the same pan, scramble the eggs until they just barely set.
- 6
Remove the pan from the heat and fold in the tomato and machaca mixture.
- 7
Let the eggs sit in the hot pan for an additional minute to finish cooking.
- 8
Serve machaca con huevos with hot flour tortillas and refried beans, if you like. Garnish with a scoop of smashed avocado and tomato slices. Serve and enjoy.