Shred the dried beef as fine as you can and fry it hard first so it crisps and its flavor concentrates before anything else goes in the pan. Only then add the vegetables and eggs, folding them in gently so the eggs stay soft against the chewy beef.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook15 min
Makes4 servings
CuisineMexican
Cost$$$
Dairy-free
Contains eggs · gluten
Make it gluten-free: swap in a gluten-free flour blend (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Machaca (dried beef)
Sun-dried, shredded beef is the salty, chewy heart of the dish.
A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or resting time
EffortEasy
Cook it with
Stovetop
The Method
Crisp the beefIf the machaca is dry and stiff, soak it briefly, then squeeze it out. Fry it in a little oil over medium-high until it crisps at the edges.
Add aromaticsAdd the onion and serrano and cook until softened, then stir in the tomato and cook until it breaks down.
Add the eggsPour in the beaten eggs and let them set slightly before folding, keeping the curds soft.
FinishCook just until the eggs are set but still moist, season, and serve with warm flour tortillas.