Cooking Classics: Machaca Con Huevos

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Cooking Classics

The Technique

Machaca Con Huevos

Machaca Con Huevos which translates to shredded with eggs is a traditional dish of scrambled eggs made with a particular dried beef that originated in the Nuevo Leon region of northern Mexico. The meat is often compared to beef jerky however it’s made without seasonings, smoke flavoring or heat just salt & citrus. Since the beef is dry, it’s usually ground with a mortar & pestle to ready it for the dish. Today’s tutorial replicates this notion with one of our southern United States staples, smoked pulled pork, so expect the texture & flavor to deliver a hint of difference from this classic recipe. It is often served with Traditional Refried Pinto Beans topped with queso fresco & Homemade Corn Tortillas or Homemade Flour Tortillas. Learn how to make this culinary classic in your very own kitchen. 

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Machaca Con Huevos
makes 2 servings

1 Tbsp butter
2 Tbsp diced sweet onion
1/2 cup pulled & chopped Sweet Chili-Lime Smoked Pork Shoulder
1/4 cup grape tomatoes, cut in half
1/2 thinly sliced serrano pepper
1/4 tsp kosher salt
Freshly ground pepper
eggs
1 Tbsp water
Lime wedges

Melt the butter over Medium heat in a small skillet. Add the onion & cook 2 minutes. Turn down the dial slightly so the onions maintain a consistent coloration. Add the pork & cook 3 minutes, stirring occasionally. Add the tomatoes, the serrano pepper slices, the salt & a bit of pepper. Cook 3 minutes, stirring occasionally, until the tomatoes release their juices. Whisk together the eggs & the water in a small bowl. Add the mixture to the skillet & reduce the heat to a few notches above the lowest heat setting. Allow the eggs to set on the bottom of the skillet. After approximately 5 to 10 seconds, slowly draw a rubber spatula through the eggs to produce large curds. Do not break them apart. Let the uncooked eggs, spill into the empty portion of the skillet & repeat the process until the eggs are set but still moist. The entire process in the pan will take approximately 1 minute. Divide the eggs between two plates & squeeze a lime wedge over them, if desired. Serve immediately.

Southern-Entertaining-Rebecca-Gordon-Buttermilk-Lipstick-Cooking-Baking-Tutorials-Modern-Parties-Southern-Hostess-Classic-Recipes-Tailgating-Football-PartyFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Prepare Machaca Con Huevos

Scrambled eggs should be prepared over moderately low heat even if other ingredients are to be cooked with them as this will deliver the best possible texture. Fresh vegetables often found in classic salsa recipes offer wonderful flavor & depth to this dish.

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 1

Melt the butter over Medium heat in a small skillet. Add the onion & cook 2 minutes. Turn down the dial slightly so the onions maintain a consistent coloration. 

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

1a 

Add the pork & cook 3 minutes, stirring occasionally.

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 2

Add the tomatoes, the serrano pepper slices, the salt & a bit of pepper. 

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

2a 

Cook 3 minutes, stirring occasionally, until the tomatoes release their juices. 

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

No. 3

Whisk together the eggs & the water in a small bowl. Add the mixture to the skillet & reduce the heat to a few notches above the lowest heat setting. 

How-Do-You-Make-Machaca-Con-Huevos-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Southern-Entertaining-Birmingham-Alabama

3a 

Allow the eggs to set on the bottom of the skillet. After approximately 5 to 10 seconds, slowly draw a rubber spatula through the eggs to produce large curds. Do not break them apart. Let the uncooked eggs, spill into the empty portion of the skillet & repeat the process until the eggs are set but still moist. The entire process in the pan will take approximately 1 minute. Divide the eggs between two plates & squeeze a lime wedge over them, if desired. Serve immediately.    

The Tune
“Without Your Love” Julie Rogers


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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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