Machaca Plate Recipe

Prepare and braise the beef

Pat the steak dry and season both sides with 1 tsp salt and 1/4 tsp black pepper. In a large skillet or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Sear the steak 3–4 minutes per side until well browned. Remove the steak and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon oil to the same pan. Add the thinly sliced onion and sauté 4–5 minutes until softened and beginning to brown. Add the minced garlic, cumin, oregano and chili powder; cook 30–45 seconds until fragrant.

Braise

Return the seared steak to the pan and pour in the beef broth (about 2 cups). Bring to a simmer, cover, and reduce heat to low. Simmer gently for 1 to 1 1/4 hours, or until the steak is fork-tender and shreds easily. Check liquid level once and add a little water if it cooks down completely.

Shred and season

Transfer the cooked steak to a cutting board. Use two forks to shred the meat finely. Return shredded beef to the pan with the onions and any cooking juices. Stir in 1/2 tsp salt (adjust to taste), 1/4 tsp black pepper, and 1 tablespoon lime juice. Cook over medium heat, stirring, until excess liquid evaporates and the meat begins to crisp slightly, 4–6 minutes. Taste and adjust seasoning.

Scramble the eggs

Crack the eggs into a bowl, add 2 tablespoons milk or water, 1/2 tsp salt, and 1/4 tsp pepper. Whisk until combined and slightly frothy. In a nonstick skillet over medium-low heat, melt 1 tablespoon butter. Pour in the eggs and let sit briefly until edges set. Stir gently with a spatula, forming soft curds, until eggs are just set but still moist, about 2–3 minutes. Remove from heat.

Mix pico

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 2 tablespoons lime juice, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Toss gently and let sit 10–15 minutes at room temperature to allow flavors to marry. Taste and adjust seasoning or heat.

Warm the tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–10 minutes until pliable.

Divide the machaca evenly among 4 plates (about 1/4 lb cooked beef per plate). Top each portion with a portion of scrambled eggs (about 1 egg per serving), then sprinkle 1/4 cup shredded cheese over the eggs so it melts slightly from the heat of the meat and eggs.

Spoon 2–3 tablespoons pico de gallo onto each plate alongside the meat and eggs. Add sliced avocado and garnish with cilantro leaves and a lime wedge.

Serve with warm tortillas on the side so diners can assemble tacos, or serve as a plated machaca with eggs and pico. Squeeze additional lime over the dish if desired.