Machacado Breakfast Tacos
Ingredients icon 8 Ingredients
Servings icon Makes 6 tacos or 6 Servings
Time icon 10 Minutes
Recipe courtesy of: Vianney Rodriguez,


Optional toppings


  1. Heat oil in a large skillet over MEDIUM-HIGH heat. When oil is hot, add diced onion and cook until light translucent. 

  2. Add machaca to skillet and cook, stirring until heated through.

  3. Add eggs, stir to combine, and cook until eggs are fully cooked. Season with salt and spoon onto warm flour tortillas. Serve warm with salsa verde and sliced avocado.  


Machaca is salted dried beef that has been marinated, dried and shredded. The drying process helps to preserve the beef making it an ideal pantry staple and can also be used for breakfast tacos or machacado con huevos. You can find machaca in the international aisle of the grocery store or your local Latin market.

Nutrition Information

Nutrition information per serving: 400 Calories; 176.64 Calories from fat; 19.75 g Total Fat (5.35 g Saturated Fat); 198.79 mg Cholesterol; 1612.17 mg Sodium; 22.6 g Total Carbohydrate; 0.2 g Dietary Fiber; 30.4 g Protein; 0.6 mg Iron; 63.2 mg Potassium; 0.3 mg Riboflavin; 1.3 mg Niacin; 0.1 mg Vitamin B6; 0.6 mcg Vitamin B12; 0.5 mg Zinc; 15.4 mcg Selenium; 146.9 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, Selenium. It is a good source of Riboflavin.

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