Machaca Plate Recipe

Main Menu

1. 1

   Rehydrate machaca

   Place the machaca in a bowl and cover with 1 cup warm water. Let soak 15-20 minutes until softened. Drain well and pat dry.

2. 2

   Sauté aromatics

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium white onion (diced), 2 garlic cloves (minced), and 1 medium poblano pepper (seeded and diced). Sauté until onions are translucent and peppers are tender, about 5-7 minutes.

3. 3

   Flavor the machaca

   Add the drained machaca to the skillet. Season with 1 teaspoon salt and 0.5 teaspoon black pepper. Cook, stirring occasionally, until the meat is heated through and starting to crisp lightly, about 5 minutes.

4. 4

   Scramble eggs with machaca

   Push the machaca and vegetables to the side of the skillet. Crack 4 eggs into the empty side and scramble until just set, then mix with the machaca. Add 2 ripe tomatoes (diced) and 0.25 cup chopped cilantro; cook for 1-2 minutes to blend flavors.

5. 5

   Warm sides

   In a small pot, warm the refried beans until steaming. In a separate pot or microwave, warm the cooked white rice until hot.

6. 6

   Assemble and garnish

   On each plate, spoon a bed of rice, a scoop of beans, and a generous portion of the machaca and eggs. Top with sliced avocado, crumbled queso fresco, and cilantro. Serve with warm tortillas and lime wedges. If desired, add jalapeño slices.

7. 7

   Finish and serve

   Squeeze fresh lime over the plate to brighten flavors. Serve immediately.