SERVES 2
Machacado and eggs is a Mexican dish made from shredded, dried beef (called carne seca), eggs, diced onion, and tomato, with a touch of jalapeño. This style of dried beef originated near Monterrey, Mexico. As the legend goes, a woman named Tia Lencha was the first to mix the air-cured local beef with eggs. She eventually sold the recipe to a restaurant, and now the Tia Lencha brand of carne seca is available in grocery stores all over Mexico. This dish is my standard Saturday morning breakfast, and I especially like it after a tough workout. The dried beef has just the right amount of saltiness, and its chewiness is a lovely contrast to the tender scrambled eggs.
INGREDIENTS
AVOCADO RELISH:
• 1/2 avocado, cut into 1/2-inch dice (about 1/2 cup (480 ml))
• 1/4 cup (960 ml) cilantro leaves (about 1 tablespoon (15 ml))
• 1/4 medium red onion, minced (about 2 tablespoons (30 ml))
• 2 teaspoons (10 ml) fresh lime juice (about 1/2 a lime)
• salt and black pepper, to taste
MACHACADO AND EGGS:
• 6 large eggs
• salt and black pepper, to taste; coconut oil, for sautéing
• 2 ounces carne seca (a.k.a., machacado) or dried beef
• 1/4 medium onion, diced (about 1/4 cup (960 ml))
• 1 clove garlic, minced (about 1 teaspoon (5 ml))
• 1/2 jalapeño, ribs and seeds removed, finely diced (about 1 tablespoon (15 ml))
• 1/2 medium tomato, seeded and diced (about 1/2 cup (480 ml))
• 1/4 teaspoon (20 ml) chili powder
DIRECTIONS
1. Place all the ingredients for the avocado relish in a small bowl and mix gently with a fork until just combined; you want the avocado to retain its structural integrity. Set aside to allow the flavors to meld while you make the eggs.
2. Crack the eggs into a medium bowl, sprinkle with salt and pepper, then lightly beat with a fork or whisk. Set aside.
3. Heat a skillet over medium-high heat and add 1 tablespoon (15 ml) of coconut oil. When the pan is hot, add the carne seca, onion, garlic, jalapeño, tomato, and chili powder. Sauté, stirring with a wooden spoon, until the onions are tender and beginning to get nice brown spots, about 7–10 minutes.
4. Push the vegetables and beef to the side of the pan and add 1 tablespoon (15 ml) of coconut oil. Add the scrambled eggs to the pan and push the meat and veggies into the egg. Let it all rest for a bit so the egg begins to set around the other ingredients, then gently stir with a wooden spoon. Continue to gently scramble until cooked to your liking; personal preference should dictate cooking time. Taste a bite, then add salt and pepper.
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Machacado and eggs is a classic Mexican breakfast of shredded dried beef scrambled with eggs, tomato, onion, and jalapeño. The carne seca brings a salty chew that plays against the tender eggs, and a quick avocado relish on top cools everything down. It is the standard Saturday morning breakfast, especially good after a tough workout.
Pro Tips
- Sauté the carne seca and vegetables until the onion develops brown spots — 7-10 minutes. That browning is where the dish's savory depth comes from.
- Mix the avocado relish gently so the avocado keeps its structural integrity. It should be a chunky relish, not guacamole.
- Push the meat and vegetables aside before adding the eggs, then fold them together. This gives you distinct bits of beef and veg in fluffy egg rather than a uniform scramble.
- The dried beef is already salty, so taste before adding extra salt to the finished scramble.
Frequently Asked Questions
What is carne seca (machacado)?
Shredded, air-cured dried beef from northern Mexico. It is salty and chewy — the signature contrast to the tender scrambled eggs in this dish.
Where can I find carne seca?
Latin grocery stores carry it (the Tia Lencha brand is common), or look in the international aisle of larger supermarkets.
How many servings does this recipe make?
Two hearty breakfast plates — substantial enough to eat after a workout, as the recipe recommends.
Can I make the avocado relish ahead?
It is best fresh — the avocado browns and softens quickly. Make it first and let the flavors meld while you cook the eggs.
Recipe Card
- 1/2 avocado, cut into 1/2-inch dice (about 1/2 cup)
- 1/4 cup cilantro leaves (about 1 tablespoon)
- 1/4 medium red onion, minced (about 2 tablespoons)
- 2 tsp fresh lime juice (about 1/2 a lime)
- salt and black pepper, to taste
- 6 large eggs
- salt and black pepper, to taste; coconut oil, for sautéing
- 2 oz carne seca (a.k.a., machacado) or dried beef
- 1/4 medium onion, diced (about 1/4 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 jalapeño, ribs and seeds removed, finely diced (about 1 tablespoon)
- 1/2 medium tomato, seeded and diced (about 1/2 cup)
- 1/4 tsp chili powder
1.
Place all the ingredients for the avocado relish in a small bowl and mix gently with a fork until just combined; you want the avocado to retain its structural integrity.
Set aside to allow the flavors to meld while you make the eggs.
2. Crack the eggs into a medium bowl, sprinkle with salt and pepper, then lightly beat with a fork or whisk.
Set aside.
3.
Heat a skillet over medium-high heat and add 1 tablespoon of coconut oil.
When the pan is hot, add the carne seca, onion, garlic, jalapeño, tomato, and chili powder.
Sauté, stirring with a wooden spoon, until the onions are tender and beginning to get nice brown spots, about 7–10 minutes.
4. Push the vegetables and beef to the side of the pan and add 1 tablespoon of coconut oil.
Add the scrambled eggs to the pan and push the meat and veggies into the egg.
Let it all rest for a bit so the egg begins to set around the other ingredients, then gently stir with a wooden spoon.
Continue to gently scramble until cooked to your liking; personal preference should dictate cooking time.
Taste a bite, then add salt and pepper.
