📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 1 servings
Calories: 355kcal
Ingredients
- 1 cup cooked machaca shredded beef, about 6 oz; sub: leftover barbacoa, pulled pork, or shredded rotisserie chicken
- 3 large eggs sub: 4 egg whites for leaner version
- 3–4 large butter-lettuce leaves sub: romaine boats or steamed cabbage leaves
- 1 tbsp ghee or avocado oil sub: bacon drippings or olive oil
- 1/4 cup salsa fresca or roja sub: pico de gallo or salsa verde
- 2 tbsp queso fresco crumbled; sub: cotija, feta, or shredded Monterey Jack
- 1 tbsp fresh cilantro chopped; sub: green-onion tops or parsley
- Salt & pepper to taste; sub: chipotle powder for extra heat
Instructions
- Heat & sizzle: Warm ghee in a medium skillet over medium-high. Add machaca; sauté 2 minutes to re-crisp edges.
- Scramble: Push beef to one side, lower heat to medium. Crack eggs into empty space, season lightly, and soft-scramble 90 seconds, folding beef into eggs as they set.
- Fill the “tortillas”: Lay butter-lettuce leaves on a plate. Spoon hot machaca-huevos mixture down the center of each leaf.
- Top & serve: Spoon salsa over tacos, scatter queso fresco and cilantro. Fold, pick up, and enjoy while piping hot.
Nutrition
Serving: 1serving | Calories: 355kcal | Protein: 29g | Fat: 24g | Fiber: 2g
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About This Dish
Think of the best breakfast burrito filling — juicy machaca scrambled with velvety eggs — then swap the tortilla for crisp butter-lettuce leaves that you can fold like street-tacos.
Health Benefits
- Butter lettuce replaces the tortilla, keeping this dish low-carb.
- Shredded beef and eggs provide the protein that makes this breakfast filling.