Machacado! Macha what? In northern Mexico machacado is seasoned dried beef scrambled with eggs. Other parts of Mexico refer to it as machaca and depending on the region it could be dried beef or simply shredded beef. Thanks to my foodie friend Gerardo de la Fuente from Monterrey for the insight.
Natural or A La Mexicana?
Machacado natural it’s simply the dried beef scrambled with eggs. A la Mexicana, it is scrambled with onion, green chile pepper and tomato. A la Mexicana is the version I am sharing with you today.
What region are you cooking from?
Although I was born in California, my cooking style is influenced by the dishes popular in Monterrey, Nuevo Leon, Mexico. I grew up visiting my familia in Monterrey twice a year from the time I was born until I was almost 21 years old. I wish I would have paid more attention when I sat in the kitchen while my abuela cooked. The aromas and the sounds! When I smell the machacado, it immediately transports me to her kitchen. She was fearless when it came to prepping a fresh whole chicken, feathers still attached, lol! It was rustic, real and beautiful to me. She would pull out her vintage pressure cooker and the afternoon comida was ready fast! When the craving strikes, I will venture into my kitchen and try my hand at recipes for all regions of Mexico. How else can I experience some of those delicious flavors?
What Was I Waiting For?
This may very well be the 100th time that I prepare this recipe. It’s part of my growing up, a staple recipe, but why hadn’t I added it?
Machacado! Beef And Egg Scramble!
- Avocado oil
- 3 1/2 oz dried beef from Mexico
- 1/2 red or white onion sliced or chopped
- 1 large serrano pepper minced
- 1 large roma tomato diced
- 1 tbsps fresh cilantro chopped
- 4 large eggs whisked
- Salt and pepper to taste
- Flour or corn tortillas warmed
- Your favorite salsa
- 1 small avocado sliced
- Heat 3 tablespoons of oil at medium heat. The dried beef will absorb it quickly, so wait until it heats for a few minutes before adding beef.
- Add dried beef to hot oil and stir quickly to coat beef evenly in oil. let it fry for a minute.
- Add the 3/4 of the onions and serrano pepper. Saute for 2 minutes.
- Mix in the tomatoes and cilantro. Stir well to combine. Resist adding any salt because the beef is salted.
- After a few minutes, mix in the beaten eggs. Season to taste with pepper. Stir gently to combine. Add the remaining onions and stir to combine. Taste for salt, but I didn't feel it needed any.
- Serve machacado on warm tortillas. Garnish with your favorite salsa, more cilantro and avocado slices.