Machaca & Eggs Recipe
(SHREDDED BEEF, TOMATO, ONIONS, JALAPENOS)
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Ingredients
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Machaca (Shredded Beef) and Salsa Base
Eggs & Finish
Method
Machaca (Shredded Beef) and Salsa Base
- 1
Cook the beef
Place the chuck roast in a large pot and season all over with 1 1/2 tsp salt and 1 tsp black pepper. Add 4 cups water, 4 garlic cloves, 1 quartered yellow onion, and 1 bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cover and simmer until very tender, about 2 to 2 1/2 hours (or use a pressure cooker/Instant Pot: high pressure 60–70 minutes, natural release).
- 2
Shred the beef
Remove the roast to a cutting board and let rest 10 minutes. Reserve 1/2 cup of the cooking liquid and discard the bay leaf and large onion pieces. Using two forks or your hands, shred the beef into bite-sized strings. If the beef is excessively fatty, trim some fat while shredding.
- 3
Reduce and dry the shredded beef (machaca)
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the shredded beef in an even layer and cook, stirring occasionally, until the meat browns and dries slightly, about 6–8 minutes. If it looks too dry, splash up to 2 tbs reserved cooking liquid; if too wet, continue to brown until excess moisture evaporates. This step gives the machaca a slightly crisp, concentrated flavor.
- 4
Make the tomato-onion-jalapeño base
Push the browned machaca to one side of the skillet (or remove and set aside briefly). Add 1 tbsp vegetable oil if skillet is dry. Sauté 1/2 finely diced white onion over medium heat until translucent, about 3–4 minutes. Add 1 diced tomato and 1 finely chopped jalapeño (seeded if you prefer less heat). Cook until tomatoes break down, about 4–5 minutes. Stir in 1/2 tsp ground cumin and 1/2 tsp chili powder, cook 30–45 seconds until fragrant. Combine the sautéed vegetables with the shredded beef, tasting and adjusting salt. Stir in chopped cilantro if using.
Eggs & Finish
- 5
Prepare eggs
In a medium bowl crack 6 large eggs. Add 2 tbs milk or water, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until blended and slightly frothy.
- 6
Cook the eggs and combine
Heat 1 tbsp butter or oil in a clean nonstick skillet over medium heat. Pour in the beaten eggs and let sit undisturbed for 15–20 seconds. Using a spatula, gently push set edges toward the center, tilting the pan to allow uncooked egg to flow underneath. When eggs are about 70% set but still moist, add 1 tbsp vegetable oil to the pan and fold in about half of the machaca mixture. Continue cooking gently until eggs are just set but still soft—avoid overcooking. Remove from heat. For more mixed texture, fully scramble eggs with the machaca until integrated; for chunkier, fold the eggs into the machaca in the skillet.
- 7
Warm tortillas and serve
Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–7 minutes. Serve the machaca & eggs topped with extra chopped cilantro and lime wedges on the side. Offer tortillas to make tacos, or plate with rice and beans as desired.
- 8
Make-Ahead and Storage
Cooked machaca (shredded beef without eggs) can be refrigerated up to 4 days or frozen up to 3 months. Reheat gently with a splash of water or broth to restore moisture before combining with eggs.