Machaca And Eggs Plate Recipe

Cook beef

Place the beef roast, 1/2 of the onion (quartered), garlic cloves, bay leaf, 1 tsp salt and 1/4 tsp pepper in a medium pot. Add 2 cups beef broth (or water) and bring to a simmer. Reduce heat to low, cover, and simmer gently until beef is very tender and shreds easily, 1.5–2 hours. Alternatively, cook in a pressure cooker/Instant Pot on high pressure for 45 minutes and allow natural release.

Shred and reserve

Remove beef from the liquid and let cool slightly. Reserve 1/2 cup cooking liquid. Shred the beef finely with two forks or chop with a knife. Discard bay leaf and onion pieces you don’t want. Taste and adjust salt.

Prepare sofrita

While the beef cooks or after shredding, finely chop the remaining 1/2 onion, dice the tomato, and mince the jalapeño (remove seeds for less heat). Heat 2 tbs oil in a large skillet over medium-high heat. Add the chopped onion and sweat until translucent, about 4 minutes. Add the tomato and jalapeño and cook 3–4 minutes until soft.

Combine and crisp

Add the shredded beef to the skillet with sofrita. Stir in cumin, oregano, remaining 1/2 tsp salt and 1/4 tsp pepper. If the mixture seems dry, add 2–4 tbs reserved cooking liquid. Spread beef in an even layer and let it sit undisturbed over medium-high heat 2–3 minutes to develop some browning; stir and repeat 1–2 times until you have slightly crisped edges. Taste and adjust seasoning. Keep warm.

Scramble eggs

Crack the eggs into a bowl, add 2 tbs milk or water, a pinch of salt and pepper, and whisk until combined. Heat 1 tbs butter or oil in a nonstick skillet over medium heat. Pour eggs into skillet and gently stir with a spatula, pushing curds from edges to center until softly set but still moist, 2–3 minutes. Remove from heat a little early as they will continue to cook.

Combine with machaca (optional)

If you prefer eggs mixed with the machaca (typical 'machaca con huevos'), fold the scrambled eggs into the shredded beef in the skillet for 1 minute to marry flavors. Alternatively, serve scrambled eggs alongside the machaca on the plate.

Garnish

Sprinkle chopped cilantro (optional) over the eggs or machaca and adjust seasoning to taste.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan, heat 1 tsp oil over medium heat, add rinsed rice and toast 1 minute. Stir in 1 tbs tomato paste, then add 2 cups water or broth and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Heat 1 tbs oil in a small saucepan over medium heat. Add 1/4 finely chopped onion and sauté until soft, about 3 minutes. Add the canned pinto beans (including some liquid) and 1/2 tsp salt. Simmer 3–4 minutes to warm. Using a potato masher or immersion blender, mash the beans to desired consistency. If too thick, add up to 2 tbs water or reserved bean liquid and stir. Cook 1–2 more minutes until creamy and heated through. Adjust salt to taste.

Warm the tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 10 minutes. On each plate, place a scoop of rice, a scoop of refried beans, a generous portion of machaca, and scrambled eggs (or machaca con huevos if mixed). Garnish with diced tomato, chopped white onion, cilantro, and serve lime wedges on the side. Offer tortillas to make tacos or eat components together.