Machacado con Huevo Breakfast Tacos with Lime

Why You’ll Love This Recipe

• True Northern Mexican comfort breakfast with big savory flavor and just the right heat.
• Fluffy, tender eggs paired with crispy-edged shredded beef for great texture in every bite.
• Ready in 25 minutes with simple, affordable ingredients.
• Perfect rolled into warm flour tortillas with a bright squeeze of lime.

Grocery List

• Produce: 1 small white onion, 1 jalapeño, 1 medium ripe tomato, 1 lime, fresh cilantro (optional)
• Dairy: Butter (optional), queso fresco or Monterey Jack (optional)
• Pantry: Dried shredded beef (machaca), neutral oil, flour tortillas, kosher salt, black pepper, ground cumin (optional)

Full Ingredients

For the machacado con huevo

• 6 oz (170 g) dried shredded beef (machaca); if very salty, soak 10 minutes in warm water
• 8 large eggs
• 2 tbsp (30 ml) water
• 2 tbsp neutral oil (canola or avocado); or 1 tbsp oil + 1 tbsp butter
• 1 small white onion, finely diced (about 3/4 cup / 100 g)
• 1 jalapeño, finely chopped (seeded for mild, leave seeds for heat)
• 1 medium ripe tomato, diced (about 3/4 cup / 120 g)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp kosher salt, plus more to taste (machaca can be salty)
• 1/4 tsp ground cumin (optional)

To serve

• 8 flour tortillas (6-inch/15 cm), warmed
• 1 lime, cut into wedges
• 2 tbsp chopped fresh cilantro (optional)
• Salsa roja or verde, queso fresco, or Monterey Jack (optional)

Step-by-Step Instructions

Step 1: Desalt and prep the machaca

Place the dried shredded beef in a fine-mesh sieve and rinse briefly under cool water. If the machaca tastes very salty, soak it in a bowl of warm water for 10 minutes. Drain well and squeeze out excess moisture with your hands or a clean towel. If the strands are very long, chop them into bite-size pieces so they distribute evenly in the scramble.

Step 2: Beat the eggs and prep the produce

Crack the eggs into a bowl and whisk with the water, black pepper, and 1/8–1/4 tsp kosher salt (go light; you can add more later). Set aside. Finely dice the onion, chop the jalapeño, and dice the tomato.

Step 3: Sweat the aromatics

Heat the oil in a large 10–12 inch skillet over medium heat (pan surface about 320–340°F/160–171°C). Add the onion and jalapeño with a small pinch of salt and cook, stirring, until the onion turns translucent and tender, about 3 minutes. If using cumin, sprinkle it in now to bloom in the oil for 30 seconds.

Step 4: Add tomato and bloom the beef

Stir in the diced tomato and cook 2 minutes until its juices reduce slightly. Add the machaca and cook 2–3 minutes, stirring occasionally, until heated through and the edges crisp in spots. If the pan looks dry, add a splash (1–2 tbsp) of water to keep things succulent, not greasy.

Step 5: Scramble to soft, fluffy curds

Pour the beaten eggs over the beef mixture. Using a spatula, draw the eggs from the edges toward the center, forming soft curds. Cook 1–2 minutes, just until the eggs are mostly set and still slightly glossy. Remove from heat; the residual heat will finish them. Taste and adjust salt as needed.

Step 6: Warm tortillas and serve

Warm flour tortillas in a dry skillet over medium heat (about 350°F/177°C if using a griddle) for 15–20 seconds per side until pliable and steamy. Spoon the machacado con huevo into the tortillas, add a squeeze of lime, sprinkle with cilantro if using, and roll while hot. Serve immediately with salsa and cheese if desired.

Pro Tips

• Salt carefully. Machaca varies in saltiness; soaking and tasting before seasoning is key.
• Fluffier eggs. A little water in the eggs creates steam and tender curds without making them heavy.
• Texture matters. Let some machaca bits crisp before adding the eggs for contrast.
• Heat control. Medium heat prevents the eggs from toughening; pull the pan early to use carryover heat.
• Warm tortillas properly. A quick toast brings back elasticity and adds subtle char flavor.

Variations

• Northern ranch-style: Cook the aromatics in 1 tbsp lard and add roasted poblano strips for smoky depth.
• Cheesy Tex-Mex: Fold in 1/2 cup shredded Monterey Jack at the end and add diced bell pepper with the onion.
• Bean and beef breakfast burritos: Spread warm refried beans on tortillas before filling, then roll tight.

Storage & Make-Ahead

Cooked machacado con huevo keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat with a splash of water to keep the eggs tender. For best texture, warm fresh tortillas right before serving. Make-ahead tip: sauté the onion, jalapeño, tomato, and machaca up to 3 days in advance; cool and refrigerate. When ready to serve, reheat the mixture and scramble in fresh eggs, then finish with lime and tortillas.

Nutrition (per serving)

Approximate values for 1 of 4 servings (2 small tacos): 530 calories; 38 g protein; 23 g fat; 41 g carbohydrates; 3 g fiber; sodium ~1100 mg (varies with machaca brand and soaking).