Smoked Marlin Machaca

About this recipe

Sinaloense smoked marlin machaca is a rare seafood dish: smoked dried marlin is shredded and cooked with tomato, onion, chilli and egg, just like northern beef machaca but with the intense smoky flavour of Pacific marlin. It is one of the most iconic breakfasts of Mazatlán.

1. 1

   Shred the smoked marlin by hand or with two forks. If it is very salty, briefly rinse under cold water and pat dry.

   💡 Smoked marlin can be found at fishmongers, market stalls or Mexican specialty stores.

2. 2

   Finely chop the tomato, onion and serrano chilli. Set aside separately.

3. 3

   Heat oil in a large frying pan over medium-high heat. Soften the onion for 3 minutes, add the serrano chilli and chopped garlic, cook for 1 minute.

4. 4

   Add the chopped tomato and cook for 4-5 minutes until the liquid evaporates.

   💡 A good tomato sofrito is the flavour base.

5. 5

   Add the shredded marlin. Mix well and cook for 3 minutes. Add chopped coriander and adjust salt.

   💡 The marlin is already salty, taste before adding salt.

6. 6

   Serve with scrambled eggs on the side or mixed in, with flour tortillas or bread rolls to make machaca tacos.