Machaca a la Mexicana (Northern Mexican Dried Beef)

About this recipe

Machaca a la mexicana is the quintessential breakfast of northern Mexico, particularly Sonora and Chihuahua: dried, shredded beef rehydrated and sautéed with tomato, onion, serrano chilli and egg. It is a robust, protein-rich dish served with warm flour tortillas, beans and salsa. Dried beef was born as a preservation technique in the arid Sonoran desert, and today is one of the most representative ingredients of northern Mexican cuisine.

1. 1

   Rehydrate the dried beef in warm water for 5 minutes if it is very dry and tough. Drain well and set aside. Meanwhile, finely chop the tomato, onion, serrano chilli and garlic.

   💡 If the machaca is artisanal and well shredded, it does not need rehydrating.

2. 2

   Heat the oil in a large frying pan over medium-high heat. Sauté the onion and garlic for 3 minutes until translucent. Add the serrano chilli and cook for a further 2 minutes.

   💡 Frying over high heat gives the machaca a slightly smoky note.

3. 3

   Add the chopped tomato and cook for 5 minutes until it releases its juices and reduces slightly. Add the rehydrated machaca and mix well. Cook over medium heat for 8–10 minutes, stirring occasionally, until the machaca is well combined with the vegetables and lightly golden.

   💡 The machaca should be dry but not burnt; if it sticks, add a tablespoon of water.

4. 4

   Adjust salt. Serve immediately on warm plates, accompanied by flour tortillas heated directly on the griddle and freshly chopped coriander on top.

   💡 For a heartier version, beat 2 eggs and stir them in during the last minute of cooking.