Rick Bayless: Machacado con Huevo is Your New Favorite Breakfast

[@ELRORRITO1]

Rick. Been a fan of you forever. I am in the middle of an 16-18 hr whole brisket I starded to smoke last night. My cousing brought me 8 kilos of machaca from Culiacán, Sinaloa. The good stuff. I am making this outside for breakfast and using the firebox on my smoker as my stove. You are awesome and thank you for appreciating our cultura. Muchas gracias.

[@Loke2112]

I need that recipe for the "good stuff" 😆

[@tomselleck6912]

@@Loke2112 machaca is basically crushed beef jerky, just grab some and put them on a food processor or if you want to go traditional crush it with a rock and presto.

[@jdvlanka265]

U know that’s skip bayless brother right?

[@ELRORRITO1]

@@Loke2112 haha. Only in Culiacán 😁

[@mawlinzebra]

@@tomselleck6912 nah it's been put on the mesquite grill after it's been dried. Then it's crushed to make it.

[@noyb72]

I've eaten in Mexico for 40 years, only in the last few years have I even been OFFERED a corn tortilla. Thank you for finally acknowledging that there is real food (the real Mexican as far as I'm concerned) outside of Mexico City. Please do something with Dorado.

[@mariogarcia-rios6982]

Thank you for using the name "machacado"! Anyone from Nuevo Leon (and perhaps parts of Coahuila and Tamaulipas) will call it that. Machaca is used in all other parts of Mexico. I make it at least once a month, but never can achieve the nirvana of "Garcia G" or "Tia Lencha" (both in Cienega de Flores, NL). If you visit Monterrey, don't miss eating this spectacular dish!

[@tylerkarlberg3473]

Thank you for producing this wonderful content! I grew up in Arizona and recently moved to Northern Montana. I love to cook but I never attempted cooking Mexican cuisine due to the availability of authentic restaurants in Arizona. To me, Mexican cuisine feels like home. Thank you for giving me some of the skills and knowledge I need to bring that piece of my old home with me to my new one! Gracias, mi amigo!

[@leonorfontes57]

It's called machaca con huevo, originally from Sonora state, where I was born. It's called carne machaca. It's very expensive. They dried the meat and the only ingredients are salt and garlic. It's very good, I love it. Sonora is famous for producing the best beef in Mexico.

[@lucywisinski8732]

I’m from Monterrey and we eat a lot of machaca con huevo. In Nuevo León we produce very good beef also, but I heard from before that Sonora is the best.

[@markigomez]

My grandmother would dry not just her meat but also vegetables as well. Sometimes she would crisp up the dried meat on coals. Man it would give it a different flavor.

[@mariaa.ortega5741]

De Las mejores memorias de mi vida burritos de machaca con huevo y frijolitos para desayunar, muchas gracias 😘

[@lalac1577]

Im from Durango. This really is the best breakfast Mexican dish. Te amo Rick🥰

[@Nortonius_]

Super interesting! The dried bagged product from Mexico looks a lot like an East Asian dried and shredded meat product called meat floss (Chinese: 肉松 ròusōng). Used to stuff rice balls for breakfast/snacks and toppings for lots of things in Taiwan/China and elsewhere. Mention because it probably would work very comparably to the machaca here and any Asian market probably has it. Comes in plastic tubs like grated cheese 😅 Thanks Rick!

[@Raliuga999]

It can be, Baja California has lots of chinese immigrants since more a century ago, may be they brought that way to prepare dried meat and mexicans just experimented with it as an ingredient.

[@jamesrobinson3663]

Baja is one part of Mexico I have not visited, and I admit that this is a Mexican dish I haven’t even heard of…and I’ve been visiting Mexico and Mexican cuisine since 1969! 😃

[@fernze.6478]

BAJA IS A FOOD MECCA..BAJA BRINGS TOGETHER ALL THE FOOD FROM MEXICO, USA AND THE WORLD..PEOPLE FROM OTHER STATES BELOW HAVE COME FOR THE AMERICAN DOLLAR AND STARTED THEIR BUSINESS..CHEFS AND COOKS DEPORTED FROM THE US HAVE ALSO BROUGHT AMERICAN TRADITION AND OPEN RESTAURANTS THERE..TIJUANA FOR THEIR TACOS AND VARIETY OF PLATES FROM DIFFERENT STATES.. ROSARITO FOR LOBSTER..POPOTLA FRESH SEA FOOD...ENSENADA FISH TACOS , FRESH SEA FOOD AND FINE DINNING..THERE IS MEDITERANIAN AND JAPANESE INFLUENCE THERE..THE BAJA HAS BECOME THE FOOD CAPITOL OF THE WORLD..YOU CAN HAVE SOME OF THE BEST CHINESE FOOD IN MEXICALI...THE DOWNSIDE IS YOU HAVE TO KNOW WHEN TO CROSS BACK..YOU CAN BE AT THE CROSSING FOR 3-6 HRS ON A SUNDAY NIGHT..THAT IS DISCOURAGING..GET A CHEAP, SAFE HOTEL FOR 50 BUCKS COME BACK MONDAY BOUT 12 NOON..BEST BET..ENJOY!

[@davidmckean955]

That's interesting because Baja and Sonora are the only parts I've been to. Most of what Rick cooks is new to me.

[@es2056]

In Sabinas Hidalgo, Nuevo Leon, Mexico, known as the carne seca capital of northern Mexico, the carne seca is predominantly sold in long folded sheets and is hand shredded to order. The pre-shredded product is considered inferior by those in the know. Machacado con Huevo is made simply with chopped tomato, onion, and chile serrano mixed with scrambled eggs. Or it can be made simply with the meat and eggs and quick simmered in a tomato salsa. No other accompaniment is offered except some frijoles refritos and maybe some aquacate on the side and either corn or flour tortillas.

[@positivebeing1690]

Ty for another fine recipe I really love cooking with you Rick on these videos learn a lot from you

[@stevekemble8911]

Breakfast is my favorite meal!

[@Elena-Immaculata]

I love carne machaca. Yes with eggs but only with just a little onions & tomatoes sauteed & machaca mix & in a tortilla😋

[@blahblahblahblech]

I love cilantro!

[@jimtreglio3950]

Love the shout out to Doña Esthela. The caffe de olla there haunts my dreams.

[@aliothcadenas5098]

Saludos desde Mexico Rick. I never miss your videos.

[@davidmckean955]

I tried using my food processor with the grinding attachment and pulsing it and it came out pretty fluffy.

[@ivanmurguiamurguia1230]

The best machaca, dry beef and flour tortillas only in Sonora!...Carne seca con chiltepin, (Dry beef whit dry chiltepin chiles) and flour tortillas "Gorditas de manteca" ( small and thick, made whit beef lard and carnation milk can) the best flour tortillas of México!.

[@jimtreglio3950]

Dona Esthela would agree with you since she’s from Sonora.

[@benafel]

Well, I learned something today. I have been eating Machaca con huevos in LA (when I lived there) at El Tepeyac on Evergreen. They make it with shredded beef and it’s delicious.. Now I know the authentic way this dish is made. I just ordered some shredded beef jerky on line. Soon my FB friends will be seeing picts of my Machacado con huevo.

[@shirleybermudez8741]

El Tepeyac (aka ‘Manuel’s) was the spot to go to after partying back in the early 70’s. I remember the long line to get into on Saturday and Sundays. 🤦🏻‍♀️ We ordered the delicious machaca and shared it because the portion was huge. They had and still have the best machaca in Los Angeles, IMO.

[@brunoangel4556]

Love that stuff in my breakfast burrito

[@leonorfontes57]

That machaca con huevos looks delicious.

[@synanthony]

Always has been. Respeto.

[@Melm._._.--melm]

You wenr all Diana Kennedy! ❤️

[@floresrm]

Rick you’re reading my mind! I went to the local Mexican grocery to get some chorizo and I found machaca and bought some!!! I grew up in northern Mexico and has never seen it in the US.

[@rickzabala6020]

One of my very favorites along with chorizo & eggs. Ones I had not have as much vegs, I like the added vegs.

[@mariselateran1671]

Machaca con huevo 🥚😋 de Sonora México 🇲🇽 la mejor 😄

[@Melm._._.--melm]

Fab. Sonorensa así es! Thanks Chef!

[@Melm._._.--melm]

We all know to "quema* our already fluffy machaca. Love how you break down elements that aren't familiar or easily obtained. Soy Mexicana but you've made me stamd with you so many times with regional cooking I was ignorant to. wisdom's cafe here in Tumacacori, AZ . 70 years... And many nanas and srill Chef teaches me so much!

[@tuyetcong-ton-nu1388]

Yumm! We have shredded pork in Vietnam, which should be good for this dish! Thanks!

[@valentinaminauro352]

Yes I was thinking the same the pork floss would be perfect 🤤

[@skandarc2810]

Awesome recipe! You brought back some memories haha. When my family was stationed in El Paso, TX there was this little Mexican restaurant that would make the most amazing machaca and eggs with a chile con queso sauce over it. I was the first time I’ve ever had ever had machacha. You better believe that I ordered that dish every single time me and my family went for breakfast haha. I’ll try ordering the meat online now. Thanks Rick!

[@leonorfontes57]

We don't use lard in northern Mexico, we use vegetable shortening or oil. They use lard in the south of Mexico. I enjoy your videos.

[@CookingwithKirby]

Rick, Next time your in the Northern Baja area of Tijuana/Mexicali. There are some gems I would love to share with you.

[@artquest101]

Reminds me a lot of pork floss that is common in SE Asia. Can't wait to try it.

[@pedrodelagarza2286]

Great, next should do a migas con huevo.

[@josephsichting8162]

WOW! That's fantastic. Thanks

[@lorenzoacosta8939]

Hi Rick I'm very glad to see your video, I just to watch your show at Create in Las Vegas TV channel,learned a lot from your cooking tips.

[@Mickcotton]

Absolutely Amazing Thank You So Much 😊

[@GodsObedientChild-Deuteron6262]

Very simple and so DELICIOUS😋✨♥️!!!

[@NickGoossen]

I gotta make this

[@SteveNashty131]

made this the other day, delicious

[@Ketolabb]

Right on point

[@Pcordero87]

Best machaca I had was in a small truck stop between Chihuahua and Sinaloa

[@KidFury27]

When I was a kid they used to sell that type of shredded jerky in packs that looked like chewing tobacco. I loved the taste and, of course, I would stuff a whole big pinch of "tobacco" down in my bottom lip. I truly can't believe companies used to get away with these types of gateway tactics to get the kids hooked on an adult product early...but hey, we had candy cigarettes as well.....

[@Loke2112]

I just ordered some of that jerky. Gonna make my own eventually. The idea of having that on hand without it having to be fresh just makes complete sense. I'll dispose of my tub O lard (kinda like my ex) and hit up the Mexican grocery for real stuff once it arrives. Once again thank Rick! Hope to run into you in the Baha back country one day.

[@phillipmartinez7124]

👌. Gracias…

[@stevemiller1205]

I can't wait to try this. But I just tried to order from Amazon, and they are out of the Los Arcos brand, and may not get it back in. So I got Dona Blanca brand, and we'll see how it goes. Many years ago I had a machaca burrito in Tuscon, I wonder if this is the same stuff (this looks like it might be finer ground), and wonder if you could do a recipe for machaca burritos or tacos, which didn't seem to have all the stuff you put in for this.

[@mariaquintero737]

I’ve never heard of it as Machacado. We call it’s Machaca. I just brought back 4 pounds of it from Sinaloa.

[@mariogarcia-rios6982]

In Monterrey is MACHACADO, never "machaca". I guess is just regional lingo. The one from "El Blanquillo" that Rick shows is pretty good.

[@gregnull5019]

Can you use dried Chipotle or smoked Jalapeno called Chili Mortia in the mix to give it a smokey flavor?

[@puggirl415]

I can only imagine how much hate I'm gonna get from neighbors in my building if I sit there pound pound pounding my machacha:) I was fascinated by another video I saw about this on Rick Martinez' youtube channel and I've been wanting to try this for a while now. I wonder if I could braise the correct cut of beef and shred it like you do when making duck rillettes. Might be worth a shot if you don't have the ability to pound the dry stuff. Or I guess buy it already made in the bag, but where's the fun in that?

[@pigetstuck]

How would beef fat work instead of lard?

[@brendapanawash-bielinski3193]

Already ordered the jerky from Amazon😂

[@Loke2112]

Me too

[@vazjc]

Been wanting to go to Mexico to buy machaca and all along I could have bought some on Amazon. 🤦‍♂️

[@turmalinag.3747]

Lo explica usted muy bien, pero.... La machaca tradicional en México, no lleva cilantro en la mezcla. Solo chile, tomate y cebolla. Gracias por difundir la gastronomía Mexicana.

[@leedoss6905]

Can't wait for this to come out at Taco Bell. 😆

[@shirleybermudez8741]

What? Where is the garlic? I can’t imagine cooking this without garlic. 🤔

[@farthend9985]

You forgot beans

[@Wigbertsmon]

😜🥰🙃V AA

[@Kinkle_Z]

Amazon doesn't offer Los Arcos when I search...(currently unavailable) however, they do have La Nortenita seca de res. I won't buy beef jerky in the U.S. because all of it that I come across is loaded with sugar. How is a block of white pure manteca detrimental to one's health? It's a fully saturated animal fat unlike trans-fat cancer-causing Crisco, which is even worse than toxic vegetable/seed oils, which you sometimes recommend! (find out why these are toxic here: kzbin.info/www/bejne/h2O4n4Korracf7s ) Last question - Why is your rendered lard, brown? Isn't it supposed to be white? Thanks! I love watching your channel and keep on cookin'!

[@Rubio_Eric]

Lol.....you order food from amazon?

[@angelavila9452]

I guess white people know how to make mexican food

[@bubulubu313]

He's had many years of experience and knowledge on the matter. .as a fellow Mexican I can say he's very authentic.. I also love that he adjusts according to his preferences.

[@shlomovenezia101]

Eating animals, Rick, read the room!

[@valentinaminauro352]

What??

[@bubulubu313]

Machacado es best known in the northern states of Mexico. Majority of their residents are carnivores. If we don't eat meat or animals like you said, it feels like we skipped a meal ahahah.

[@Rm6.23]

Thanks for including links for the jerky- just ordered some and looking forward to trying this. I love how you pass on traditional recipes. Allow me to share a 2000 year old tradition…will you go to heaven? Most people would say that they’ve been good enough to get into heaven. Would you pass the test? Let’s take a quick look! 1. How many lies have you told in your whole life? 2. Have you ever stolen anything no matter how little the value? 3. Have you ever used the Lords name in vain (like OMG)? These are three of the 10 Commandments and if you answered yes to these questions that would make YOU like the rest of US. Judged by God’s standards, would you be innocent or guilty? Heaven or hell? The 10 Commandments are God’s moral law and we’ve all broken them. The Bible says the wages of sin is death (Romans 6:23) which means we have all earned death (hell). But the free gift of God is eternal life. Because of God’s love, he has provided a way to heaven (1 Timothy 2:4). He sent his son Jesus Christ to pay our penalty. Jesus lived a sinless life, died on the cross for our sins (1 John 2:2) and rose bodily from the grave three days later to give us life. Jesus took the punishment we deserve on the cross (1 Peter 2:24). If we believe and put our trust in Him we too can have eternal life in heaven (Acts 16:31). Repent (which means turn from your sins and not live the life of a hypocrite) and trust Jesus today!

[@timhalley6987]

Not in your top ten. A wonderful dish but this should have been a five minute video. A rare miss for me.

[@bjones9942]

In Mazatlán it's just called 'machaca', and is served in most all of the restaurants that serve breakfast. This is almost exactly how I cook mine, but I use rajas (strips) of jalapeño while cooking, and garnish with chopped serrano or jalapeño. I'm on a diet, so no avocado for me :) Thanks for the video .... reminds me to check and see if I need more machaca from the butcher!