Recipe of the Month: Brian’s Machaca Breakfast

February’s recipe of the month was shared with us by Brian, one of the newest members of the Na’atik team. His dish, Machaca Breakfast, is a fusion of Mexican flavors, bringing together elements from different regions. The star ingredient, machaca, is a staple in northwestern states of the country, like Sinaloa, Chihuahua, Baja California, and Coahuila. Machaca is hand-shredded and sun dried beef prepared in a labor-intensive process that takes around six hours. The inclusion of queso fresco and beef represent the northern influence, while the beans and eggs, particularly when prepared with chaya and oregano, reflect Yucatán’s flavors. The variety of bean used can vary based on regional availability, with northern states favoring frijol blanco or mayocoba, while black beans are more common in the south. Using locally sourced eggs from neighbors adds a farm-fresh touch to this dish, making it a rich and meaningful blend of Mexican culinary traditions.

Machaca Breakfast

Servings: 1
Preparation Time: 20 minutes
Cook Time: 15 minutes

Ingredients:

• 1 peeled clove of garlic, whole

• 1/4 or 1/2 tomato, chopped

• 1/8 white onion, chopped

• 1/8 of an avocado, sliced

• 2 medium eggs

• Queso fresco (this is a popular Mexican cheese. It is similar to feta, which can be used as a substitute), to taste

• 1 cup white beans (mayocoba/frijol blanco) or black beans (frijol negro)

• ½ cup pre-shredded sun dried beef (machaca)

• Salt and pepper, to taste

• Chaya, spinach or another vegetable of choice (optional)

• Oregano (optional)

• Oil for sauteing

• White corn tortillas

Cooking Procedure:

1. Prepare ingredients: Peel garlic and finely chop the onion and tomato.

2. Heat skillet: Warm a pan over medium heat.

3. Sauté aromatics: Add whole garlic clove and cook until browned; remove and place to the side when fragrant. Add onion with a pinch of salt and pepper; cook until fragrant.

4. Hydrate beef: Add the sun dried beef and chopped tomato to the skillet. Cook for about 45 seconds to one minute, allowing the tomato’s moisture to hydrate the beef. Remove from heat and place garlic clove in mix.

5. Heat beans: Warm the beans separately in another pan.

6. Cook eggs: Poach the eggs or prepare them in any preferred style, seasoning with chaya, oregano, salt, and pepper.

7. Assemble the dish: Plate the machaca mix, eggs, beans, topping beans with queso fresco so it slightly melts, and serve with warm tortillas and sliced avocado. 

8. Enjoy!

Want to know more about Mexican-Maya food? Check out the recipe section of our blog page for some great recipes from the Zona Maya and beyond.

If you want to sample the unique flavors of the Mexican Caribbean, the best place is in the kitchens of our local families. Na’atik’s MaS (Maya and Spanish) immersion students stay with local families during their time with us, sharing three meals a day with their host family. To find out more about how you can improve your language skills and experience the real Mexico, visit our immersion page or send our team an email at mas@naatikmexico.org today.