Cómo hacer Machaca de Res | La Capital

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Discover the rich flavors and textures of Northern Mexico with Machaca con Huevo. This delightful dish features traditional dried and shredded beef combined with scrambled eggs, creating a savory breakfast or brunch treat. Embrace the vibrant colors and aromas of fresh ingredients as you craft this authentic Mexican culinary staple.

Ingredients

🥩 Cohete round or Pulpa top/bottom round beef – large pieces, several pounds
🧂 Fine salt - Pink Himalayan salt recommended, any fine salt acceptable
🥄 Pork lard Manteca de Cerdo - 2 tablespoons
🧅 White onion - 1/2, finely diced
🌶️ Serrano pepper - 1-2, finely diced, seeds optional
🍅 Tomato - 1 medium, finely diced
🍳 Eggs - 3 per serving
🍚 Salt - precise seasoning for eggs
🧂 Black pepper - freshly ground, precise seasoning
🌮 Corn tortillas - 3-4 per serving, warmed
🥑 Avocado - 1/2, sliced or diced, per serving
🧀 Fresh cheese Queso Fresco - crumbled, generous sprinkle per serving
🌶️ Salsa Chili de Árbol Sauce - a drizzle per serving

Instructions

1- Prepare Beef:

Select lean cuts of beef such as cohete or pulpa.
Trim all visible fat.

2- Freeze Beef:

Wrap the beef in plastic wrap.
Freeze for 1 hour to firm for slicing.

3- Slice Beef:

Slice the frozen beef thinly 1-2 mm thick using a sharp knife or a VEVOR meat slicer.

4- Salt Beef:

Lay slices flat and sprinkle with salt, ensuring even coverage.

5- Dehydrate Beef:

Spread slices in a COSORI food dehydrator.
Set to 40°C 105°F and dehydrate for 13-14 hours.

6- Grill Beef:

Using a charcoal grill set to low heat, grill the dehydrated beef for 1 minute per side until slightly toasted.

7- Rehydrate Beef:

Place the grilled beef in a metal bowl with very hot water for 5-10 minutes.

8- Drain & Pound Beef:

Drain, then pound with a molcajete until it shreds into a fibrous texture.

9- Sauté Aromatics:

In a non-stick frying pan, melt pork lard over medium heat.
Add onion and serrano pepper; sauté for ~5 minutes.

10- Add Machaca:
- Stir in the machaca, cooking for 1 minute to blend flavors.

11- Add Tomato:
- Mix in tomato, cooking until it integrates with the mixture.

12- Cook Eggs:
- Crack eggs into the pan, adding salt and pepper.
- Scramble with the mixture until cooked.

Prep Time: ~1 hour (excluding dehydration)
Cook Time: 10-15 minutes
Total Time: ~24 hours (including dehydration time)
Servings: Approximately 4 people
Calories: ~400-500
Proteins: ~30-40g
Fats: ~20-30g
Carbohydrates: ~30g
Equipment: YANKA Chef's Knife, COSORI Food Dehydrator, VEVOR Meat Slicer, Charcoal Grill, Molcajete, Non-stick Frying Pan