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Machaca can be found in the Hispanic section of large supermarkets or in Mexican grocery stores. It is then pounded into shreds and becomes carne machacada–from the Spanish word machacar, to pound.” The meat is cut into thin slices, sprinkled with lime juice and salt, and then hung up in the sun to dry. Kennedy writes,”Before the days of refrigeration, practically the only way of preserving beef in the arid cattle states of North and Northwestern Mexico was to make beef jerky. But honestly, you can eat this meal for lunch or dinner.ĭiana Kennedy reports that Machaca became a breakfast staple in such Northern Mexican states as Nuevo Leon and Chihuahua, primarily because these were cattle-raising areas. Maybe it is the combination of eggs with the dry meat that people really enjoy having it for breakfast with warm flour tortillas. This is a traditional dish in the northern state of Nuevo León, Mexico. The machaca con huevo is hearty enough to keep you satisfied until lunch time. Other savory breakfast meals are red or green chilaquiles, huevos divorciados, chorizo con huevos, or chorizo con papas. In Mexico, there are a number of breakfast foods that reign supreme and machaca con huevos is on the top of the list. The latter dish is a mixture of dried shredded beef, eggs, onions, tomatoes and chile peppers. You can go with something sweet and simple like pan dulce or something spicy and savory like Machaca con Huevos. Eating a Mexican breakfast is probably one of my favorite meals of the day.