But what is Machacado? Machacado is a dish from the North of Mexico and it is made with dry shredded beef, tomatoes, onions, peppers, and eggs. It’s commonly made for breakfast. The dry beef cooks with the vegetables and becomes soft, salty and delicious.
There are many ways to cook Machacado, some like it with scrambled eggs, some with just salsa, some with both. Today I wanted to cook the dry meat with tomatoes, onions, and peppers and top it with a sunny side up egg. Instead of tacos, I served it on baked tostadas. This is something like a deconstructed machacado.
The brand of dry beef I like to buy is “El Torito Brand” and you find it at HEB or amazon.
Also, for the baked tostadas, I used “Tortiregias” You can also find them at HEB and you also can buy them from their website. www.tortiregias.com* Tortiregia is a lighter version of a corn tortilla. 3 Tortiregias + 1 corn tortilla= 22 calories! Also gluten-free.
Dry beef is naturally salty. Taste the meat before you season it. To make these tostadas I used the brand Tortiregias. It is a small and very thin tortilla. If you want to use regular corn tortillas, the time of cooking might vary.
1 tablespoon oil
2oz dried beef*
1 ripe roma tomato
1/2 onion (1/4 if big)
1 jalapeño (seeded)
–For the Tostadas–
6 corn tortillas*
Preheat oven to 375 degrees.
Place the tortillas on a baking sheet (don’t overlap) and spray both sides with cooking spray. Bake for 10 minutes turning once or twice while cooking.
While the tortillas are baking, dice the tomato, onion, and jalapeño. Set aside.
Heat a medium size skillet and add about 1tbs oil.
Add the dry beef to the skillet and cook, stirring constantly for just a quick minute. Do not burn it, it will happen fast.
Add the veggies to the dry meat and stir.
Add about 1 tablespoon of water, turn the heat to low, cover and let it cook for a few minutes just until the veggies are completely soft and juicy.
Once the tostadas are done, take them out of the oven and let them cool completely.
Build the tostadas adding some of the machacado, a fried egg, avocados, and salsa. Eat immediately.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.