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Machaca with Poblano Chilli Strips Sonoran Breakfast

Name: Machaca with Poblano Chilli Strips Sonoran Breakfast
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 200 g Dried shredded beef (machaca); 2 pzas Tomato; 8 pzas Flour tortillas to serve; 3 pzas Poblano chillies; 4 pzas Eggs; 2 cloves Garlic; 1 to taste Salt and pepper; 0.5 pza White onion; 2 cdas Vegetable oil

30 min (15 prep + 15 cook) Easy 4 servings Sonora

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Shredded dried beef sautéed with poblano chilli strips and scrambled eggs.

About this recipe

Machaca with rajas is a variant of the quintessential northern Mexican breakfast that combines machaca beef - Sonoran dried beef pounded into fine shreds - with strips of roasted, peeled poblano chilli, creating a contrast between the saltiness and shredded texture of the dried beef and the smoky, meaty, mildly spiced flavour of the poblano. It is served with scrambled eggs, refried beans and flour tortillas, forming one of the most complete and protein-rich breakfasts in northern Mexican cooking.

History & Origin

Machaca is one of the most representative foods of Sonoran and northern Mexican cooking, with roots in the meat preservation techniques that the Yaqui and Mayo peoples developed before the Spanish conquest to preserve venison and bison for months. The cowboys and muleteers of the seventeenth century adopted the technique to preserve beef during the long journeys through the Sonoran and Chihuahuan deserts, pounding the dried meat between stones to soften it before cooking. The addition of poblano chilli strips is a variant developed in the border cities of Sonora and Sinaloa during the twentieth century, incorporating the central highlands poblano into northern cooking.

Estimated cost

£11.00

Total cost

£2.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

32g

Protein

22g

Carbohydrates

18g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chillies directly over the flame or on the comal, turning until the skin is completely blackened. Place in a plastic bag for 10 minutes, then peel, deseed and cut into strips.
💡 The strips should retain some firm texture, not become soft.
2
Cut the onion into julienne strips and the tomato into cubes. Finely chop the garlic.
3
Heat the oil in a large frying pan over medium-high heat. Fry the onion for 3 minutes. Add the garlic and tomato and cook for a further 3 minutes.
4
Add the machaca and poblano strips. Mix well and cook over medium heat for 3-4 minutes until the machaca is heated through and absorbs the flavours.
5
Beat the eggs with salt and pepper. Pour over the machaca mixture and stir gently until they set creamily.
💡 Do not overcook the egg - it should remain moist and creamy.
6
Serve immediately with warm flour tortillas and refried beans if desired.