Machacado con huevo translates into "shredded with eggs". It refers to shredded dry beef that is scrambled with eggs. The dry beef, carne seca, is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey. The early settlers in the area air cured beef so that it would be preserved. This particular dish was made famous by the Tía Lencha, a local woman who prepared ii and eventually sold it in a restaurant. Today there is a commercially available Tia Lencha dried beef in most supermarkets.

The basic machacado con huevo is made with eggs and dried beef. Chopped tomatoes,onions and jalapeño or serrano peppers can be added, or salsa can be cooked into it, to create another version.