Machacado con Huevo (Eggs with Shredded Beef)
Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved. This particular dish was made famous by Tía Lencha, a local woman who prepared it and eventually sold it in a restaurant. Today there is a com
- Prep
- 15 min
- Cook
- 33 min
- Total
- 48 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Heat butter in large skillet over medium-high heat.
Procedure
Add eggs; cook, stirring frequently, for 2–3 minutes or until eggs just begin to set.
Procedure
Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through.
Procedure
Serve eggs with tortillas, beans, cheese, and salsa.
Notes, tips, and variations
Machacado con huevo can be served in a big bowl, and with some soft tortillas at hand can be prepared in your plate, can be served in the table as tacos, or can be eaten without using tortillas at all.
Notes, tips, and variations
Queso fundido con chorizo (melted cheese with chorizo) is also something that can be found at the table when eating machacado con huevo. It is usually served at the table in a pan, and added to the taco.
Notes, tips, and variations
[[Category:Meat recipes}]]
Photo: Limbo@MX C · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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