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Machaca con huevo is a popular breakfast that has its roots in Northern Mexico and consists of dehydrated meat, eggs, and vegetables. Try this plant-based version with jackfruit and tofu to create equally delicious flavors and textures!
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If you’re a savoury breakfast person and enjoy easy-to-make meals, this machaca con huevo recipe has your name all over it. It’s loaded with protein, great for meal prep, and ready in under 30 minutes.
What is machaca con huevo?
Machaca con huevo refers to a Mexican breakfast made with a type of dried meat (machaca) and eggs (huevos).
Machaca is consumed all over the country and is best described as finely ground beef jerky (although sometimes other meats are used).
The word “machaca” comes from the Spanish verb machacar (meaning “to pound”) which is the process this dried meat undergoes.
Traditionally, marinated meat (beef or pork) is rubbed with spices before being dried out, shredded, and pounded into a fluffy mixture.
You can also find machaca sold in long strands, but the most common preparation is the shredded texture. Unlike beef jerky, machaca is typically rehydrated before being eaten.
For machaca con huevo, the meat is sautéed with vegetables and eggs, and it’s almost always served alongside flour tortillas to make little breakfast tacos.
Is machaca con huevo vegan?
If we didn’t make it clear, the two main ingredients in this recipe are unfortunately not vegan-friendly!
But, one of our favorite substitutes for eggs is crumbled tofu. Plus, a great replacement for machaca is dehydrated young jackfruit. It’s incredible how versatile and nutritious both of these ingredients are!
Although this recipe is definitely not traditional, the flavors and textures turned out delicious! It’s one we’ve added to our weekly meal rotation.
History of machaca con huevo
The northern states of Mexico have claimed the origins of machaca. Due to the climate, early settlers in the cattle-raising areas of Mexico would dry thinly cut and salted beef out in the sun.
This was the only way to preserve meat back before refrigeration became popular. It wasn’t until the 1920s that a woman in Nuevo León began serving machaca con huevo to highway workers in the area.
Everyone loved it so much and ended up calling her La Tía Lencha. The dish grew in popularity and is now served in both the north and south regions of Mexico.
Serve your jackfruit machaca con huevo with a side of avocado or guacamole and freshly made flour tortillas. It also pairs well with a side of refried beans!
Turn the heat up even more with a side of salsa taquera or a chunky pico de gallo.
This breakfast also goes well with hot drinks like coffee or champurrado. And if you need to cool down between bites, try agua de Jamaica or agua de piña.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
- Jackfruit: We use dehydrated jackfruit to emulate the dry texture of machaca. If you only have canned or fresh, use a dehydrator to get rid of excess mositure.
- Mexican oregano: Different from Mediterranean oregano, Mexican oregano adds notes of lemon, citrus, and anise to the jackfruit, giving it an earthy balance.
- Onion, garlic: Both onion and garlic create a flavorful base for this dish.
- Tomatoes: Diced tomatoes add bright, juicy flavors that balance out the savoury machaca. We prefer Roma tomatoes so there isn’t too much liquid.
- Serranos: For a little kick, add serrano peppers. If those are too spicy, try jalapeños or leave them out completely.
- Tofu: To replace the eggs, use a firm tofu variety. Extra-firm tofu also works, but it will be a little more crumbly. Tofu is packed with plant-based protein!
- Nutritional yeast, turmeric: Turmeric for color and nutritional yeast for umami, savoury flavors.
- Salt: To bring out the other flavors of the recipe.
- Garnishes: Serve your machaca con huevo with flour tortillas, cilantro, hot sauce, salsa, avocados, etc.
If you have questions about this jackfruit machaca con huevo recipe, don’t forget to check out our FAQ section at the bottom of this post.
Step 1: Drain and press the tofu between two hard surfaces with a heavy object overtop for about 10 minutes. In the meantime, blend the dehydrated jackfruit, garlic cloves, and Mexican oregano until the jackfruit is quite fine.
Step 2: Sauté the jackfruit mixture in some olive oil, then add in the onions, serranos, and tomatoes and continue cooking for another few minutes until the tomatoes are softened.
Step 3: Using your hands, crumble in the tofu and mix in nutritional yeast, turmeric, and salt until everything is evenly combined.
Step 4: Serve your machaca con huevo with hot sauce, cilantro, sliced avocado, and warm flour tortillas. Happy eating!
Machaca con huevo is an easy breakfast that also happens to make great leftovers for the week ahead. Keep the freshness locked in with these tips!
Store your machaca con huevo in the fridge for up to 4-5 days. We usually prefer using airtight glass containers so the flavors stay more consistent.
To reheat your breakfast, pan-fry it over medium for about 3-4 minutes. It makes a delicious leftover breakfast taco or burrito filling!
💭 Tips & variations
We’d like to share some tips and variations we learned while experimenting with this jackfruit machaca con huevo recipe:
- Use dehydrated jackfruit. Dried young jackfruit will better emulate a machaca taste and texture than canned or fresh jackfruit. If that is all you can find, use a dehydrator to dry it out before using it in this recipe.
- Press your tofu. While not totally necessary, we prefer the texture of tofu when it has been pressed for about 10-15 minutes.
- Adjust the spice level. If you are sensitive to heat, omit the serrano pepper or use a jalapeño. If you can tolerate more spice, habaneros make a great addition.
- Make your own tortillas. To really elevate your breakfast, try your hand at homemaking a batch of flour tortillas.
🍴 Tasting notes
We’re all about delicious breakfasts in our house, and this one tops the charts. It’s:
If you try this machaca con huevo recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Jackfruit Machaca con Huevo
- Blender or food processor
- Chef knife & cuttting board
- 1.77 ounces dehydrated Jackfruit ($1.12)
- 2 cloves garlic ($0.08)
- 1 teaspoon Mexican oregano ($0.03)
- 1 ½ tablespoons olive oil ($0.17)
- ½ white onion, diced ($0.12)
- 1 serrano, seeded & minced ($0.02)
- 1 Roma tomato, diced ($0.16)
- 1 package firm tofu ($3.53)
- 1 tablespoon nutritional yeast ($0.24)
- ½ teaspoon turmeric powder ($0.01)
- Sea salt to taste ($0.01)
To serve optional
- Hot sauce
- Flour tortillas
- First, drain and press the tofu between two hard surfaces with a heavy object overtop for about 10 minutes.
- In the meantime, blend the dehydrated jackfruit, garlic cloves, and Mexican oregano until the jackfruit is quite fine (almost powdery).
- Heat olive oil in a skillet over medium. Transfer in jackfruit mixture and cook for a few minutes before adding diced onions and serranos. Cook for 3-5 minutes, then add in the diced tomatoes and continue cooking for another 2-3 minutes until the tomatoes are softened.
- Using your hands, crumble in the tofu and mix in nutritional yeast, turmeric, and salt until everything is evenly combined.
- Serve your machaca con huevo with sides like hot sauce, cilantro, sliced avocado, and warm flour tortillas. Happy eating!
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
♻️ Similar recipes
For more vegan versions of egg-based breakfasts, check out our:
- Huevos con chorizo to try another high-protein breakfast with spicy, savoury soyrizo and tofu.
- Ejotes con huevo for an extremely healthy, hearty, and flavorful recipe with tender green beans and tofu mixed together.
- Chilaquiles verdes for crispy tortilla chips covered in spicy green salsa.
- Huevos a la Mexicana for a quick and easy Mexican-style breakfast that pairs well with a side of refried beans and tortillas.
- Vegan Spanish omelette to try a plant-based egg dish made with chickpea flour and filled with creamy potatoes, sweet onions, and juicy tomatoes.
No, you don’t have to rehydrate the jackfruit because it rehydrates as you’re cooking it.
The best tofu for this machaca con huevo recipe is the firm variety. Just make sure you press it to get rid of excess water.
If you can’t find jackfruit or don’t like the taste, you can substitute it with shredded vegan jerky.
“Carne seca” means “dried meat” in English. So, machaca is a type of carne seca that has been pounded into a fluffy, shredded texture.