Aporreado, also known as aporreadillo is a dish that my friends Manolo and Geninne served when we visited them in Santa Fe New Mexico. Manolo grew up near the state of Guerrero where aporreado is a popular dish so we were honored that he served this family recipe.
With food prices going through the roof, I appreciated that the recipe only required 8oz/250g of beef. High protein and affordable, this egg-based dish is perfect for breakfast, lunch or a light dinner.
Variations are Authentic
Geninne sent me a link to a video that I will share here of a woman preparing an authentic aporreado. You might notice that the woman is using beef fajitas or skirt steak in her preparation. You can also see that her aporreado is soupy with more tomato broth. All variations are equally authentic.
Just like our local version of fideo, this beef and egg stew can use different cuts of meat, or can be dry or soupy. All depends on the taste of the chef. For that reason, you will notice that you can add up to six tomatoes to this dish. More tomatoes makes more tomato broth. The woman in the video says that aporreado is a poor person’s dish…humble but delicious.
Delicious no matter what you call it
In South Texas, we serve machacado con huevo. For us, machacado is a type of shredded beef that has been salted, dried and then pounded so that the dried beef is broken into threads.
Aporreado is very similar with the exception that fresh beef is used and no pounding for tenderizing is necessary. The woman in the video also says apporeado is a regional name from Guerrero and that many people call the fresh beef and egg version of this stew “machacado.” The regional variations of names and ingredients in Mexico for the same dish is always so interesting to me!
Manolo suggested a New York strip for the beef used for the aporreado. I splurged on a prime quality New York strip steak, which was absolutely delicious. Tender, beefy and spiced up with fresh salsa, I can see why Manolo’s family loves this recipe.
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