The Month of Mexican – Machaca Potatoes

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You could make this for breakfast or dinner. It would be great for dinner with rice and beans and homemade tortillas spread with butter.
The Month of Mexican - Machaca Potatoes

Machaca Potatoes

Many, many moons ago, my friend, Chef John Farion introduced me to Machaca and Eggs. I fell in love – with the dish – not him!  If you have never heard of Machaca, it is traditionally dried meat, either beef or pork, that has been rehydrated and used in local dishes in Northern Mexico and the Southwestern United States. It’s kind of like a very well seasoned stew, often served with eggs.  Next time you see a Mexican food truck, ask if they have Machaca and try it.  You’ll be hooked, too.  This morning, I wanted something filling for breakfast.  Usually, I would make eggs and potatoes.  But, I wanted something more substantial, and I didn’t feel like having bacon.  What I really wanted was Machaca, but all I had was ground beef.  I thought to myself, why not try to mimic the flavor of machaca and add some potatoes to it for a good breakfast.

As I was making this, I wasn’t sure it was going to succeed, so I didn’t bother taking and Mise En Place pictures, just a picture at the very end when serving it.  It’s not exactly Machaca, but it’s close enough, filling and tasty.  This is something I will make again.

It’s important to not salt the water when you boil the potatoes.  You will have an opportunity at the end of making the dish to taste for seasoning and add salt if necessary.  Don’t drain the potatoes because you want some of that water for the sauce, and the starch in the potatoes thickens the sauce without having to use other thickeners.

Machaca Potatoes

The Month of Mexican - Machaca Potatoes

You could make this for breakfast or dinner. It would be great for dinner with rice and beans and homemade tortillas spread with butter.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings (slide to adjust): 4 servings
Course: Breakfast
Cuisine: Mexican
Difficulty: Easy
Newsletter: 2019-05-31
Calories per serving: 252kcal


  • ½ Onion chopped
  • ½ Bell pepper chopped
  • 1 clove Garlic minced
  • ½ pound Ground beef
  • 1 teaspoon New Mexico Chili
  • ½ teaspoon Cumin
  • ¼ teaspoon Salt
  • 1 teaspoon Soy sauce
  • ½ teaspoon Beef base
  • ¼ cup Water from potatoes
  • 1 tablespoon Tomato paste
  • 3 Eggs, beaten
  • 4 Yukon potatoes just cooked
  • Sour cream for garnish
  • Cayenne for garnish
Ingredients necessary for the recipe step are in italic.


  • Boil the potatoes until they are just done. Do not drain. Mix 1/4 cup of the potato water with the beef base and set aside. Drain the rest of the potatoes.
  • Saute the onion and pepper in oil or lard until translucent. Add the garlic and continue until the garlic is also soft. Add the ground beef, break up and thoroughly cook. Add the oregano, chili, cumin and beef base. Add the soy sauce and taste for seasoning, adding salt as necessary. Add the tomato paste and mix thoroughly.
  • Move everything to the side of the pan and add the egg. Scramble the egg until it is no longer runny, then mix it in with the meat mixture.
  • Add the potatoes and sprinkle with seasoned salt and pepper, then mix into the meat mixture.
  • Garnish with sour cream dusted with cayenne.


You could add fresh jalapeno or habanero to the sauteed vegetables for more heat. If you want no heat at all, omit the New Mexico chili.


Serving: 1gCalories: 252kcalCarbohydrates: 10gProtein: 18gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 224mgSodium: 862mgFiber: 2gSugar: 2g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!



4 thoughts on “The Month of Mexican – Machaca Potatoes”

  1. 5 stars
    I have the Organdie dishes in your picture. Granddad gave them to Grandma on one of their wedding anniversaries, back in the 1940s or 1950s. Your recipe for Machaca potatoes has me enticed, so I definitely will try it. Thanks. Sandra

  2. Yeah, I love this kind of thing for breakfast. I’ll be making this again. Thanks!

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