Steak Meal Ideas: Macachado con Huevo
On its own, this recipe isn’t too spicy for an early morning repast. Green bell peppers and onions provide an almost sweet flavor. The tanginess of a fresh plum tomato perfectly compliments the dried beef and eggs for a scramble that goes wonderfully with warm corn tortillas. This dish is also very quick to prepare, making it great for cooks in search of a satisfying breakfast on the fly.
Green peppers, onions, tomatoes, and eggs are easily acquired ingredients. Machacado, on the other hand, may prove a bit difficult to find. Machacado is dried beef – somewhat similar to American jerky. The dried beef itself is called “carne seca.” After drying, the beef is shredded before being stored for later use. Check with the Mexican grocery stores in your area to see if they keep any on their shelves. Alternately, you can prepare machacado in your own kitchen. The process may take a little time, but the end result is well worth it. It keeps for up to six months at room temperature or for much longer in the fridge.
Our recipe for steak meal ideas involving dried beef and eggs is believed to have originated in Monterrey, Mexico. The natives would dry their beef in this fashion for longer storage. Mixing with an egg provides more sustenance than the beef alone. While our recipe excludes spicier elements like chili peppers, feel free to add them if you please. Warm corn tortillas are the finishing element of this dish. Some people also like to add salsa, hot sauce, or sour cream to the finished scramble for tiny breakfast tacos!
Need a little help getting started? Here is a recipe by chef Melissa Guerra for making your own Macachado con Huevo, as published in her cookbook Dishes from the Wild Horse Desert:
Machacado con Huevo (Dried Beef with Eggs)
• 1 tablespoon corn oil
• 1 ounce machacado
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 1 small plum tomato
• 4 large eggs
• 4 corn tortillas
Heat the oil in a small skillet over medium heat and add the machacado. Brown the meat for 1 minute, then add the onion, bell pepper, and tomato. Sauté the mixture for another 2 minutes, then crack the eggs directly into the pan. Stir the eggs and the sautéed mixture well. The strands of machacado, tomato, pepper, and onion should be evenly distributed among the eggs. When the eggs are cooked, remove from heat and serve immediately with warm tortillas.
Posted on Dec 27, 2012
Filed in Recipes