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Dried shredded beef rehydrated and scrambled with eggs, tomatoes, onions, and chiles. This high protein northern Mexican breakfast classic fuels the day and supports carnivore and clean eats lifestyles.
Place the dried shredded beef in a bowl and cover with warm water. Let it soak for 15 minutes, then drain and gently squeeze out excess moisture.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sauté the chopped onion and jalapeño for 2–3 minutes, until fragrant and slightly softened.
Add the diced tomato to the skillet. Cook for another 2–3 minutes, stirring occasionally, until the tomatoes begin to break down and release juices.
Push the vegetables to the side, add the remaining oil, and add the rehydrated machaca. Sauté for 3–4 minutes, stirring occasionally, until the beef is lightly browned and well mixed with the onions and tomatoes.
Crack the eggs into a bowl, beat lightly, then pour over the beef mixture in the skillet. Let sit for 30 seconds, then, using a spatula, slowly fold and scramble everything together over medium-low heat until the eggs are just set but still creamy. Season with salt and black pepper during the last minute of cooking, then serve hot.
