Traditional

Machaca

Name: Machaca
Total time: 40 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 6 oz Machaca (dried shredded beef); 6 Eggs; 2 Roma tomatoes, diced; 1/2 White onion, diced; 2 Anaheim chiles, roasted and chopped; 2 tbsp Lard or neutral oil; 1/2 tsp Black pepper; to taste Salt; 1 cup Salsa fresca; 1 Avocado, sliced; to serve Lime wedges; 10 Flour tortillas

Sonoran carne seca brought back to life in a hot skillet with tomato, onion, and green chile, then scrambled with eggs — ranch breakfast turned taco. The dried beef goes chewy-crisp and salty against soft flour tortillas.

Time: 40 min
Heat
Yield: 10 tacos
Region: Sonora

Ingredients

Machaca

To build

Method

Toast the machaca in a dry skillet, tossing often, until it smells nutty and relaxes slightly.
Add the lard and sauté the onion and Anaheim chiles until soft and beginning to color.
Stir in the tomatoes and a splash of water and cook until the machaca softens and drinks up the juices.
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Beat the eggs with pepper, pour them over the beef, and scramble gently until just set — the machaca carries the salt, so taste before adding more.
Warm the flour tortillas on a comal until soft and blistered in spots.
Fill each tortilla with machaca con huevo and finish with salsa fresca, avocado, and lime.