Machacado With Egg Mix Recipe

Rehydrate machacado

If using dried machaca, place the dried shredded beef in a bowl and cover with warm water (or broth) by 1 inch. Soak 15–20 minutes until pliable. Drain thoroughly and squeeze out excess moisture with your hands or between paper towels. If using store-bought pre-hydrated machacado, simply break up any large clumps and measure 2 cups.

Dice the onion and tomato, mince the garlic, and chop the cilantro. If using jalapeño, remove seeds and ribs for milder heat and finely chop.

Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When butter foams, add the diced onion and cook 4–5 minutes until softened and translucent.

Add the minced garlic and chopped jalapeño (if using) and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Add the rehydrated machacado to the pan. Spread into an even layer and let sear 2–3 minutes to develop some browned bits, then stir and cook another 2–3 minutes until heated through and lightly caramelized.

Add the diced tomato and cook 2–3 minutes until tomatoes soften but still hold shape. Taste and season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, adjusting to your preference. Remove pan from heat and push mixture to one side of the skillet (or transfer to a bowl) to make space for eggs.

In a mixing bowl, crack 6 eggs, add 1 tablespoon milk and a pinch of salt and pepper, and whisk until blended and slightly frothy.

Return skillet to medium-low heat (if you moved machacado to a bowl, add 1 teaspoon oil or butter back to the skillet). Pour the beaten eggs into the empty space in the pan. Let eggs sit undisturbed 20–30 seconds, then gently stir with a spatula, pulling edges toward the center to form soft curds.

When eggs are about 70% set (still moist and slightly runny), fold the cooked machacado-vegetable mixture into the eggs. Continue gently stirring until eggs are fully set but still tender, about 1 minute. Taste and adjust seasoning if needed.

Remove from heat and stir in chopped cilantro. Sprinkle with crumbled queso fresco or Cotija if using.

Warm tortillas while eggs rest (wrap in a towel or heat on a dry skillet for 20–30 seconds per side). Serve machacado with eggs in tortillas or alongside, and offer hot sauce or salsa on the side.

Leftovers: Cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat until warmed through.