Beef Machaca Con Huevos Recipe

Have you ever craved a breakfast (or let’s be honest, anytime) dish that feels like a comforting hug with a spicy kick? Let me introduce you to my current culinary obsession: Beef Machaca con Huevos. It’s a symphony of tender, shredded beef tangled with warm spices, nestled together with creamy eggs and a hint of fresh cilantro that just sings in your mouth. Get ready to be smitten, one bite at a time!

I completely adore preparing Beef Machaca Con Huevos, for it is so rich and savory, and its nutritional profile could hardly be improved. Beef chuck roast makes a strong base for such a dish, presenting a taste that could only be improved by braising it longer.

Diced tomatoes and beef broth set the stage for a very succulent meal. I lift the dish with cumin, smoked paprika, and a little chili powder, which puts a warm kick in it.

The tender beef and a plateful of eight large eggs ensure that this meal has an impressive amount of protein in it. It pairs beautifully with flour tortillas.

Beef Machaca Con Huevos Recipe Ingredients

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• Beef Chuck Roast: Rich in protein, provides a robust, savory flavor.
• Onion: Adds natural sweetness and depth; good source of fiber.
• Garlic: Offers pungent, aromatic flavor; promotes heart health.
• Bell Peppers: Colorful, sweet; packed with vitamins A & C.
• Ground Cumin: Earthy, warm spice; supports digestion.
• Diced Tomatoes: Tangy, juicy; rich in vitamins and lycopene.
• Eggs: Protein-rich; adds creaminess and texture to the dish.
• Fresh Cilantro: Herbaceous garnish; enhances flavor and presentation.

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Beef Machaca Con Huevos Recipe Ingredient Quantities

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• 2 pounds beef chuck roast
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 cup beef broth
• Salt and black pepper, to taste
• 8 large eggs
• 2 tablespoons chopped fresh cilantro (for garnish)
• Flour tortillas (for serving)

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How to Make this Beef Machaca Con Huevos Recipe

1. Prepare the beef:
Sprinkle the beef chuck roast with salt and black pepper. In a big pot, over medium-high heat, warm 1 tablespoon of vegetable oil. Put the beef in and sear it on all sides until well browned, about 4-5 minutes per side. Remove the beef from the pot and hold it in reserve.

2. Sauté the aromatics:
In the same pot, put in the last tablespoon of vegetable oil. Stir in the chopped onion, minced garlic, and the diced green and red bell peppers. Sauté until the onions are translucent and the peppers are soft, about 5 minutes.

3. Flavor the base:
Combine the spices: ground cumin, dried oregano, chili powder, smoked paprika, and red pepper flakes; if using, you will also need to combine them with the other spices here, and they should get a good minute of cooking time. Cook in a little bit of oil over medium-low heat for this toasting step.

4. Combine ingredients:
Put the beef back in the pot and add the diced tomatoes and beef broth. Combine all the ingredients in the pot.

5. Cook the beef:

1. Combine the ingredients in a large pot.

2. Heat the mixture until boiling.

3. When it reaches a full boil, cover the pot and reduce the heat to allow the contents to simmer gently.

4. Let it do that for 2-3 hours, or until the beef reaches a state where a fork can shred it easily.

6. Shred the beef:
After the beef has finished cooking, take it out of the pot and use two forks to pull it apart into shreds. Throw away any parts that are too tough to eat.

7. Reduce the sauce:
Put the shredded beef back in the pot. Raise the heat to medium and cook, with no lid on, for another 10 to 15 minutes, to let the sauce come together and thicken a little bit. Taste for seasoning. You can add some more salt and black pepper if you think it needs it.

8. Prepare the eggs:
In another skillet, prepare the eggs scrambled until just set, but still creamy.

9. Combine with eggs:
Put the pot with the scrambled eggs in with the beef and mix carefully to form a combination, aiding the water in the environment around the beef to heat both up to the proper serving temperature in the next 2 minutes.

10. Present: The Beef Machaca Con Huevos garnished with fresh cilantro alongside warm flour tortillas. Enjoy!

Beef Machaca Con Huevos Recipe Equipment Needed

1. Large pot or Dutch oven
2. Skillet
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Wooden spoon or spatula
7. Tongs
8. Forks (for shredding beef)
9. Ladle or serving spoon
10. Mixing bowl

FAQ

• What cut of beef can I use as a substitute for chuck roast?If chuck roast is unavailable, brisket or rump roast can be used as a substitute.
• Can I prepare this dish in advance?It is possible to prepare the beef machaca beforehand and keep it in the refrigerator for as long as 3 days. When it is time to serve, reheat the dish and mix in the eggs.
• Is there a vegetarian version of this recipe?Absolutely. You can use either black beans or jackfruit instead of the beef to whip up a vegetarian version.
• How spicy is this dish?The heat can be adjusted by changing the quantity of red pepper flakes or chili powder used.
• Can I freeze the leftovers?You can indeed freeze beef machaca without eggs, allowing for preservation for a stretch of 3 months. When you decide to serve, be sure to defrost the machaca first and then add some fresh eggs.
• What can I serve with Beef Machaca Con Huevos?While it is traditional to serve with flour tortillas, the meal may also be served with rice, beans, or a fresh salad.

Beef Machaca Con Huevos Recipe Substitutions and Variations

Pork shoulder or brisket can be used instead of beef chuck roast for a subtly different flavor and texture.
A richer flavor can be achieved by substituting olive oil for the vegetable oil.
If you want to substitute for the green bell pepper, you can use the poblano pepper instead. It has a smoky flavor that can add depth to the dish.
If the smoked variety is not available, regular paprika can be used in its place.
Corn tortillas can be used instead of flour tortillas for a gluten-free option.

Pro Tips

1. Marinate the Beef For even more flavor, consider marinating the beef chuck roast in a mixture of spices, garlic, and a splash of lime juice for a few hours or overnight before cooking. This can help tenderize the meat and enhance the overall taste.

2. Use a Slow Cooker If you prefer a hands-off approach, you can transfer the seared beef and sautéed aromatics to a slow cooker. Add the tomatoes and beef broth, and let everything cook on low for 6-8 hours. This method ensures the beef becomes incredibly tender.

3. Roast the Peppers For an added layer of flavor, roast the bell peppers before adding them to the pot. Place them under a broiler or over an open flame until their skins are charred, then peel and dice. This will impart a smoky flavor to the dish.

4. Make it Spicier Adjust the heat level by adding more crushed red pepper flakes or include minced jalapeños when sautéing the onions and garlic. Taste and adjust the spice level according to your preference.

5. Serve with Extras Consider serving the Beef Machaca Con Huevos with additional toppings like sliced avocado, crumbled cotija cheese, or a squeeze of fresh lime juice for a fresh, zesty finish. These can complement the rich flavors of the dish perfectly.