Sonoran Shredded Beef and Eggs — Machaca con Huevo
Sonoran breakfast skillet of dried shredded beef rehydrated and stir-fried with onion, tomato, and jalapeno, then folded with scrambled eggs, served with refried beans, salsa, and warm flour tortillas.
Mexican
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 160g machaca in 240ml warm water 8 minutes until softened, drain and squeeze gently. Dice 0.5 onion, chop 2 jalapeños with seeds removed, mince 4 garlic cloves, chop 2 tomatoes medium. Char 2 tomatoes and 2 serrano chiles in a dry skillet over medium-high 5 minutes until blackened, blend with 1 garlic clove and 0.5 tsp salt for salsa. Beat 4 eggs with 0.5 tsp salt.
Saute
Heat 2 tbsp oil in a large heavy skillet over medium-high 1 minute. Add onion and jalapeños, cook 2 minutes until softened. Stir in chopped tomatoes, garlic, oregano, cumin, pepper, and salt. Cook 3 minutes over medium-high until tomatoes collapse and turn jammy.
Build
Add drained machaca to the pan, stir-fry 4–5 minutes tossing constantly until strands absorb the sauce and turn glossy and tender.
Finish
Push machaca to one side, add 2 tbsp butter to cleared space. When foaming, pour in beaten eggs and cook 90 seconds, folding gently with a spatula until softly set with curds intact. Fold eggs into machaca off heat.
Saute
Heat 2 tbsp lard in a separate skillet over medium 1 minute. Add 160g cooked beans, 0.5 tsp salt, and 60ml bean liquid. Mash 4 minutes over medium until thick and spreadable. While refritos cook, warm 4 flour tortillas over a flame 30 seconds per side.
Plate
Divide machaca con huevo and refritos between two plates. Drizzle with salsa roja, scatter cilantro, serve with warm tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.