Machaca
Sonoran carne seca brought back to life in a hot skillet with tomato, onion, and green chile, then scrambled with eggs — ranch breakfast turned taco. The dried beef goes chewy-crisp and salty against soft flour tortillas.
- Time
- 40 min
- Heat
- Yield
- 10 tacos
- Region
- Sonora
Ingredients
Machaca
To build
Per-100g nutrition (8 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Eggs | 571 | 3.6 g | 35.7 g | 57.1 g |
| Roma tomatoes, diced | 24 | 0.8 g | 0 g | 4.8 g |
| White onion, diced | 29 | 1.2 g | 0 g | 7.1 g |
| Lard or neutral oil | 902 | 0 g | 100 g | 0 g |
| Black pepper | 0 | 0 g | 0 g | 167 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Salsa fresca | 19 | 0 g | 0 g | 3.9 g |
| Flour tortillas | 294 | 5.9 g | 5.9 g | 52.9 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Toast the machaca in a dry skillet, tossing often, until it smells nutty and relaxes slightly.
Add the lard and sauté the onion and Anaheim chiles until soft and beginning to color.
Stir in the tomatoes and a splash of water and cook until the machaca softens and drinks up the juices.
- Advertisementslot: recipe-midsteps
Beat the eggs with pepper, pour them over the beef, and scramble gently until just set — the machaca carries the salt, so taste before adding more.
Warm the flour tortillas on a comal until soft and blistered in spots.
Fill each tortilla with machaca con huevo and finish with salsa fresca, avocado, and lime.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
* FTC Disclosure: TAQUIZA may earn a small commission from qualifying purchases at no extra cost to you.
