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Aporreado de Carne Seca (Michoacán-Style Pounded Dried Beef with Eggs)

Name: Aporreado de Carne Seca (Michoacán-Style Pounded Dried Beef with Eggs)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tbsp Vegetable Oil; 3 cloves Garlic; 350 g Dried beef; 1 White Onion; 3 Serrano Chilli; 1 sprig Coriander; 300 g Boiled beans; 4 Egg; 0.5 tsp Salt; 3 Tomato; 8 Corn Tortilla

4.0(1 rating)

40 min (20 prep + 20 cook) Easy 4 servings Michoacán

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 22 Jun 2026

Michoacán pounded dried beef stew with eggs and green chilli.

About this recipe

Aporreado is a Michoacán stew of pounded and shredded dried beef braised with green chilli, tomato, onion and egg, a hearty and ancient breakfast from the hot lowlands of Michoacán.

History & Origin

Aporreado de carne seca is one of the oldest and most traditional stews of the Tierra Caliente region of Michoacán, that vast area covering the south of Michoacán state and parts of Guerrero and Estado de México, characterised by its warm, dry climate ideal for sun-curing meats. The dish takes its name from the preparation process: salted, dried beef is aporreado (beaten) with a mallet or stone to soften and shred it before cooking. This ancient food preservation technique was fundamental to rural Michoacán communities before refrigeration, allowing meat to be kept for weeks or months. The aporreado is quickly braised with green chilli - usually serrano or jalapeño - tomato, onion and garlic, then finished with beaten egg stirred into the stew, adding creaminess and extra protein. It is a breakfast or supper dish served with pot beans, freshly made corn tortillas and black coffee. At the markets of Apatzingán, Huetamo and Nueva Italia, aporreado is indispensable at the early-morning food stalls. Unlike northern machaca, which is pounded very finely, Michoacán aporreado retains chunkier pieces that give the stew texture and presence.

Estimated cost

£27.37

Total cost

£6.84

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

340

Calories

30g

Protein

12g

Carbohydrates

18g

Fat

1.5g

Fibre

590mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Si la carne seca es muy salada, enjuágala con agua y escurre bien. Apórrala con un mazo de cocina o una sartén pesada hasta que se deshebren los trozos.
💡 No es necesario que quede completamente deshebrada; los trozos gruesos dan textura al guiso.
2
Pica la cebolla, el ajo, el tomate y los chiles serranos. Si prefieres menos picante, retira las semillas de los chiles.
3
Calienta el aceite en una sartén amplia. Sofríe la cebolla y el ajo 2 minutos. Añade el chile serrano y el tomate, cocina 4 minutos más.
4
Agrega la carne seca aporreada. Mezcla bien y cocina a fuego medio 5 minutos, integrando los sabores. Prueba de sal (la carne ya es salada).
💡 La carne seca puede añadir mucha sal; prueba antes de agregar más.
5
Bate los huevos y viérte sobre el guiso. Revuelve constantemente a fuego medio-bajo hasta que el huevo esté cuajado pero jugoso.
💡 No sobrecocines; el huevo debe quedar tierno y cremoso.
6
Añade el cilantro picado. Sirve el aporreado caliente con frijoles de olla y tortillas de maíz recién calentadas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.