Machaca Skillet Recipe

Prep beef

If using dried machaca, rehydrate per package instructions or soak briefly in hot water and shred. If using cooked shredded beef (leftover chuck roast), warm slightly and shred to loose bite-size pieces.

Heat a large 12-inch skillet over medium-high heat. Add 2 tbs vegetable oil. When shimmering, add the shredded beef in an even layer and let brown undisturbed 2 minutes to develop color.

Stir the beef and sprinkle cumin, chili powder, kosher salt, and black pepper. Continue to cook, stirring occasionally, about 3–4 minutes, until beef is heated through and spices are fragrant. Remove beef from skillet to a bowl and stir in 1 tbs fresh lime juice. Set aside and keep skillet for the vegetables.

Thinly slice the onion, core and thinly slice the red and green bell peppers into 1/4-inch strips. Dice the roma tomatoes and mince the garlic. Roughly chop the cilantro for garnish and components.

Return the same skillet to medium heat. Add 1 tbs oil if pan is dry. Add the sliced onion and cook 3 minutes until starting to soften.

Add the bell peppers and continue to cook, stirring occasionally, until peppers and onions are softened and slightly caramelized, about 5–6 minutes.

Add the diced tomatoes and minced garlic to the skillet. Cook 2–3 minutes until tomatoes release juices and the mixture is saucy but not watery. Taste and adjust salt if needed.

Return the cooked machaca beef to the skillet and fold into the vegetables. Spread the mixture evenly across the pan and keep warm on low while you prepare the eggs.

In a medium bowl whisk together the 6 eggs, 2 tbs milk, 0.5 tsp salt and 0.25 tsp black pepper until blended and slightly frothy.

Melt 1 tbs butter in a separate nonstick skillet over medium-low heat. When butter is foaming, pour in the beaten eggs. Using a silicone spatula, gently scramble the eggs, stirring occasionally, removing from heat when they are still slightly glossy and slightly underdone — they will finish cooking in the skillet with the beef.

Fold the soft scrambled eggs into the beef-and-vegetable mixture in the large skillet. Sprinkle the grated cheese over the top, cover the skillet for 1 minute to melt the cheese. Garnish with the chopped cilantro reserved earlier.

Halve and pit the avocados and scoop flesh into a bowl. Mash lightly with a fork leaving some chunks. Stir in 1 tbs lime juice, 1/4 cup diced tomato, 2 tbs finely chopped onion, 1 tbs chopped cilantro, 1/2 jalapeño minced (optional), 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep covered until serving.

In a small bowl combine 1 cup diced tomatoes, 1/4 cup finely chopped white onion, 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp kosher salt. Mix and let sit 5–10 minutes for flavors to meld. Adjust salt to taste.

Warm the tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 8–10 minutes, or directly over a gas flame for slight char.

Spoon the machaca-and-egg skillet onto warm tortillas or serve family-style from the skillet. Top with a dollop of guacamole, a spoonful of pico de gallo, extra cilantro, sliced radishes and lime wedges on the side. Serve immediately.