There are few things more beloved in Los Angeles than the all mighty breakfast burrito. From the East side to the West side, the Valley to the South Bay, breakfast burritos can be found on street corners and restaurants across the city. 

Most Angelenos have his or her favorite spot, and he or she will be more than happy to tell you why their breakfast burrito is best.

There are many things to consider when contemplating the nuances of this L.A. staple - neighborhood loyalty, quality, price, location, and of course, flavor. Despite all the contention, there is one thing that everyone can agree on, you can't call yourself an Angeleno unless you've had Mexican food for breakfast. 

While the breakfast burrito is the king of LA, there’s a new challenger in town.

Breakfast Tacos.

Featuring similar ingredients (eggs, cheese, veggies, and meat) but in a different format, breakfast tacos are quickly gaining popularity, and we're loving it. 

Most breakfast taco establishments to arrive in Los Angeles have come from Texas, where the breakfast taco is not just a breakfast option, but an institution. Our local LA favorite is Texas-transplant HomeState … we dream about those flour tortillas. 

It’s difficult to imagine just how delicious these breakfast tacos can be. At first glance, they are so simple, but there’s a special kind of flavor magic that happens when scrambled eggs, savory shredded meat, and melted cheese are wrapped up in a warm tortilla. Gives you that warm and fuzzy feeling of home.

You haven’t fully experienced breakfast until you’ve had one of these signature Mexican breakfast tacos. The good news? You can now enjoy them in the comfort of your home kitchen with our newest recipe.

The secret ingredient?

Thick cuts of 100% USA beef are seasoned with a rich medley of natural spices—black peppercorns, sea salt, and smoked paprika—then slow cooked for a minimum of five hours. Once dried, the thick-cut jerky is shredded to a fine & airy consistency.

Safe to store in your pantry and a shelf life of one year, the Machaca is the perfect ingredient.  Stash a bag or two (or three) in your pantry and bust it out when you want to enjoy your newest favorite breakfast recipe.

Machaca con Huevos — Breakfast Tacos


  • 4 Eggs
  • 2 tbsp. Olive Oil
  • 1 oz. People’s Choice Machaca
  • 1 cup onion, diced
  • 1/2 cup tomato, diced
  • 1/4 cup chile de árbol or jalapeño, diced
  • 1/2 cup Monterrey Jack or Quesillo Cheese, shredded
  • Salt & Pepper


  1. Beat eggs, salt, and pepper in a small bowl until well blended.
  2. Heat oil in a nonstick skillet over medium-high heat until warmed.
  3. Add onion and sauté until slightly softened.
  4. Add tomatoes, chili peppers, and Machaca. Sauté until warmed through.
  5. Add eggs to mixture and cook until slightly underdone (eggs will continue to cook in pan).
  6. Meanwhile, start to warm tortillas over open flame or microwave.
  7. Remove from heat.
  8. Add tortillas to a plate and add Macahca con Huevos mixture to each taco. (Pro Tip – add less than you think you need.)
  9. Serve with garnish of your choice.