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 commercially available Tia Lencha dried beef in most supermarkets in Mexico.
Ingredients
- 1 tablespoon butter or margarine
- 6 large eggs, lightly beaten
- 2 cups shredded beef filling
- 10 ea. 8-inch soft taco-size flour tortillas, warmed
- 1 can (16 ounces) refried beans, warmed
- 2 cups (8 ounces) shredded cheddar or Monterey Jack Cheese
- Salsa for accompaniment
Ingredients for 10 servings (1.7 kg) · the original recipe
Method
- 1
Heat butter in large skillet over medium-high heat.
Stovetop - 2
Add eggs; cook, stirring frequently, for 2–3 minutes or until eggs just begin to set.
- 3
Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through.
- 4
Serve eggs with tortillas, beans, cheese, and salsa.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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