Machaca a la Mexicana (Northern Mexican Dried Beef)
Shredded dried beef sautéed with tomato, onion, serrano chilli and egg, the classic breakfast of northern Mexico.
About this recipe
Machaca a la mexicana is the quintessential breakfast of northern Mexico, particularly Sonora and Chihuahua: dried, shredded beef rehydrated and sautéed with tomato, onion, serrano chilli and egg. It is a robust, protein-rich dish served with warm flour tortillas, beans and salsa. Dried beef was born as a preservation technique in the arid Sonoran desert, and today is one of the most representative ingredients of northern Mexican cuisine.
History & Origin
Machaca is one of the great culinary legacies of the northern Mexican border. Its origins date to the 17th century when ranchers and cowboys of Sonora, Chihuahua and Nuevo León developed meat preservation methods for long periods in the field without refrigeration. The traditional process involves marinating strips of beef with salt, chilli and lime, sun-drying them for several days and then pounding them with a mallet or stone until completely shredded - hence the name, from the verb machacar (to pound). With the arrival of eggs (brought by the Spanish), the classic combination of machaca with scrambled eggs emerged, becoming the breakfast of farmworkers. Today, machaca con huevo is as iconic in Sonora as chilaquiles are in central Mexico, and features in most northern Mexican restaurants as a mark of regional identity.
Estimated cost
£8.50
Total cost
£2.13
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
32g
Protein
22g
Carbohydrates
16g
Fat
2g
Fibre
580mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Rehydrate the dried beef in warm water for 5 minutes if it is very dry and tough. Drain well and set aside. Meanwhile, finely chop the tomato, onion, serrano chilli and garlic.
💡 If the machaca is artisanal and well shredded, it does not need rehydrating.
- 2
Heat the oil in a large frying pan over medium-high heat. Sauté the onion and garlic for 3 minutes until translucent. Add the serrano chilli and cook for a further 2 minutes.
💡 Frying over high heat gives the machaca a slightly smoky note.
- 3
Add the chopped tomato and cook for 5 minutes until it releases its juices and reduces slightly. Add the rehydrated machaca and mix well. Cook over medium heat for 8–10 minutes, stirring occasionally, until the machaca is well combined with the vegetables and lightly golden.
💡 The machaca should be dry but not burnt; if it sticks, add a tablespoon of water.
- 4
Adjust salt. Serve immediately on warm plates, accompanied by flour tortillas heated directly on the griddle and freshly chopped coriander on top.
💡 For a heartier version, beat 2 eggs and stir them in during the last minute of cooking.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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