Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Machaca

12 oz (340 g) shredded machaca (Mexican dried beef), or shredded cooked beef

6 large eggs

2 tbsp vegetable oil

½ medium white onion, diced

2 Roma tomatoes, diced

1 jalapeño, finely diced

2 garlic cloves, minced

¼ cup chopped fresh cilantro

½ tsp ground cumin

½ tsp black pepper

Salt to taste (use lightly if using salted machaca)

Refried Beans

2 cups homemade refried pinto beans

1 tbsp lard or vegetable oil

Salt to taste

To Serve

6–8 fresh flour tortillas

4 roasted jalapeños

Fresh salsa roja

Fresh salsa verde

Lime wedges

Crumbled queso fresco (optional)

Instructions

Step 1 – Prepare the Machaca

If using traditional dried machaca:

Cover with warm water for 10–15 minutes.

Drain well and squeeze out excess moisture.

If using freshly cooked shredded beef, skip this step.

Step 2 – Cook the Vegetables

Heat oil in a large skillet over medium heat.

Add:

onion

jalapeño

Cook for 3–4 minutes.

Add garlic and cook for 30 seconds.

Stir in the diced tomatoes.

Cook another 4–5 minutes until softened.

Step 3 – Cook the Beef

Add the shredded machaca.

Season with:

cumin

black pepper

Cook for 5–6 minutes, stirring occasionally, until lightly browned and fragrant.

Step 4 – Add the Eggs

Lightly beat the eggs.

Pour them into the skillet.

Gently stir until the eggs are just set but still soft and creamy.

Fold in the chopped cilantro.

Taste and adjust the seasoning if needed.

Step 5 – Warm the Beans

Heat the refried beans in a saucepan over low heat.

Stir occasionally until smooth and hot.

Step 6 – Warm the Tortillas

Heat the flour tortillas on a hot comal or dry skillet for 30–45 seconds per side until soft and lightly blistered.

Wrap them in a clean kitchen towel to keep warm.

Serve With

Homemade refried beans

Fresh flour tortillas

Roasted whole jalapeños

Salsa roja

Salsa verde

Fresh avocado slices

Mexican rice (optional)

Freshly brewed café de olla

Tips

Traditional Sonoran machaca has a rich, concentrated beef flavor that pairs perfectly with fluffy scrambled eggs.

Avoid overcooking the eggs—they should stay soft and creamy.

Fresh homemade flour tortillas make this breakfast especially authentic.

Roasted jalapeños add smoky heat without overpowering the dish.

This breakfast is a classic in Northern Mexico and is best enjoyed with warm tortillas for making tacos at the table.