Sonoran Machaca con Huevo
A hearty northern Mexican ranch breakfast where tender shredded dried beef is sizzled with peppers and onions, then folded into fluffy scrambled eggs. Born in the arid deserts of Sonora where preserving meat was a way of life, this deeply savory dish delivers bold, concentrated beef flavor in every satisfying forkful.
Ingredients
- 1/2 pound machaca (dried shredded beef), or beef jerky shredded finely
- 8 large eggs
- 2 tablespoons vegetable oil
- 1 large Anaheim pepper (or poblano), diced
+ 10 more ingredients
Instructions
If using very dry machaca, soak it in warm water for 10 minutes, then drain well and squeeze out excess moisture. Shred into fine strands if not already shredded.
Heat the vegetable oil in a large skillet over medium-high heat. Add the machaca and cook, stirring frequently, for 3-4 minutes until the edges start to crisp and the beef becomes fragrant.
Add the diced onion, Anaheim pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until the vegetables soften and begin to take on some color.
Add the garlic and cumin, stirring for 30 seconds until aromatic. Add the diced tomato and cook for another 2 minutes until the tomato softens and releases its juices.
Whisk the eggs in a bowl with a pinch of salt and pepper. Reduce the heat to medium-low, pour the eggs over the machaca and vegetable mixture, and gently fold everything together with a spatula.
Continue to cook, folding and turning gently, until the eggs form soft, moist curds throughout the beef and vegetables, about 2-3 minutes. Do not overcook; remove from heat while the eggs still look slightly glossy.
Serve immediately with warm flour tortillas, refried beans on the side, sliced avocado, and your choice of salsa.
Nutrition Estimate
Per serving • Estimated by Blinner AI