How to Make Authentic Beef Machaca with Scrambled Eggs

Simple Summary

Beef Machaca with Scrambled Eggs is a hearty Mexican-inspired dish that combines tender, shredded beef with fluffy scrambled eggs for a flavorful and protein-packed meal. Perfect for breakfast or brunch, this versatile recipe offers a delicious blend of textures and spices.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs beef chuck roast, trimmed and cut into 2-inch cubes
• 1 tbsp vegetable oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 jalapeño peppers, seeded and minced (adjust for desired spice level)
• 1 (14.5 oz) can diced tomatoes
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 8 large eggs
• 1/4 cup milk
• 2 tbsp butter
• 1/4 cup chopped fresh cilantro
• Warm tortillas, for serving (optional)

Instructions

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

2. In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and jalapeños, cooking for another minute until fragrant.

3. Return the beef to the pot and add the diced tomatoes, cumin, oregano, smoked paprika, salt, black pepper, and beef broth. Stir to combine.

4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is very tender and easily shreds with a fork.

5. Once the beef is tender, use two forks to shred it in the pot. Increase heat to medium and cook uncovered for an additional 15-20 minutes, stirring occasionally, until most of the liquid has evaporated and the beef is slightly crispy in spots.

6. In a large bowl, whisk together the eggs and milk until well combined.

7. In a non-stick skillet, melt the butter over medium-low heat. Pour in the egg mixture and cook, gently stirring and folding the eggs, until they are just set but still creamy, about 3-4 minutes.

8. To serve, divide the shredded beef machaca among plates and top with the scrambled eggs. Garnish with chopped cilantro and serve with warm tortillas if desired.

Chef's Notes

• For a milder version, remove the seeds and membranes from the jalapeños or substitute with bell peppers.
• The beef can be cooked in a slow cooker on low for 7-8 hours if preferred.
• Leftover machaca can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• For a quick version, use pre-cooked shredded beef and season with the spices, simmering for 20-30 minutes to meld flavors.

Nutritional Info

Per serving (without tortillas): Approximately 450 calories, 40g protein, 25g fat (10g saturated), 10g carbohydrates, 2g fiber. This dish is high in protein and provides essential nutrients like iron, vitamin B12, and zinc from the beef. The eggs contribute additional protein, vitamin D, and choline.

Serving Suggestions

• Serve with warm corn or flour tortillas on the side for a traditional touch.
• Add a side of refried beans or Mexican-style rice for a complete meal.
• Garnish with sliced avocado, fresh pico de gallo, or a dollop of sour cream.
• For a refreshing beverage pairing, serve with horchata or a classic Mexican agua fresca.
• This dish is perfect for weekend brunch gatherings or as a hearty breakfast-for-dinner option.