Ingredients Jump to Instructions ↓

  1. 6 pounds flank steak

  2. 4 tablespoons salt

  3. 2 tablespoons ground black pepper

  4. 8 cups water

  5. 1/2 cup vegetable oil

  6. 4 pounds onions, peeled and diced

  7. 1 pound green bell peppers, seeded and diced

  8. 4 ounces jalapeño peppers, seeded and minced

  9. 2 pounds tomatoes, chopped

  10. 4 dozen large eggs

  11. 3 pounds shredded cheddar cheese

  12. 1 bunch fresh cilantro

  13. 30 flour tortillas

Instructions Jump to Ingredients ↑

  1. Machaca Meat: Heat oil in large stock pot. Season beef with salt and pepper. Brown well on both sides. Add water, bring to a boil, reduce heat and simmer, covered, for 2 hours, or until tender. Cool slightly, then shred.

  2. Machaca con Huevos: Heat oil in large pan or skillet. Add onions, bell pepper, jalapeño pepper and tomatoes. Sauté until tender.

  3. Add shredded machaca meat and eggs. Stir until eggs are fully cooked. Stir in cheese. Serve with cilantro and tortillas.


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