Cookbook | Ingredients | Recipes | Cuisine of Mexico Machacado con huevo is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved. This particular dish was made famous by Tía Lencha, a local woman who prepared it and eventually sold it in a restaurant. Today there is a commercially available Tia Lencha dried beef in most supermarkets in Mexico. The basic machacado con huevo is made with eggs and dried beef. Chopped tomatoes, onions and jalapeños or serrano chile peppers can be added, or salsa can be cooked into it, to create another version. Machacado con huevo often comes as a "taco" presentation. 1 tablespoon butter or margarine 6 large eggs, lightly beaten 2 cups shredded beef filling 10 (8-inch) soft taco-size flour tortillas, warmed 1 (16-ounce) can refried beans, warmed 2 cups (8-ounces) shredded cheddar or Monterey Jack Cheese Salsa for accompaniment Heat butter in large skillet over medium-high heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until eggs just begin to set. Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through. Serve beef filling with tortillas, beans, cheese and salsa. Machacado con huevo can be served in a big bowl, and with some soft tortillas at hand can be prepared in your plate, can be served in the table as tacos, or can be eaten without using tortillas at all. Queso fundido con chorizo (Melted cheese with chorizo) is also something that can be found at the table when eating machacado con huevo. It is usually served at the table in a pan, and added to the taco.
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