Entree: Mexico – Baja Peninsula Mexico – Machaca de Pescado (Shredded Dried Fish)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 26 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) dried shredded white-flesh fish (dried weight; rehydrates to approx. 20-22 oz/570-625 g usable)
- 3 tbsp (45 ml) vegetable oil or neutral oil
- 1 medium (about 8 oz/225 g) white onion, diced
- 2 jalapeños, halved and seeded for medium heat (or 2 serranos for hotter), sliced thin
- 3 Roma tomatoes (about 12 oz/340 g), charred or roasted and coarsely chopped
- 3 cloves garlic, minced
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (1 g) dried oregano, preferably Mexican oregano
- 1 tsp (4 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- Fresh cilantro for garnish
- 2 avocados, sliced (for serving)
- 10-12 small corn tortillas (6-inch)
- 2 (15 oz/425 g) cans pinto beans, drained and lightly mashed (or 3 cups/720 ml homemade cooked pinto beans, lightly mashed)
- 1 tbsp (15 ml) butter or lard for beans (optional)
- Lime wedges for serving

Instructions

Short Description:
Machaca de Pescado is a Baja-style main of rehydrated dried fish shredded and stewed with charred tomatoes, onions, and peppers, served with warm corn tortillas, mashed pinto beans, avocado, and lime. It is a hearty coastal entrée built to feed a family or a group.

Regional Notes:
This Baja California Sur version uses locally dried white-fleshed fish rehydrated and shredded, then cooked with charred Roma tomatoes and jalapeños rather than heavy chiles or tomato paste used elsewhere. It is kept bright with cilantro and lime and traditionally served with warm corn tortillas and beans rather than rice.

1. Rehydrate the dried fish: place the dried shredded fish in a bowl and cover with warm water. Let soak 20–30 minutes until pliable. Drain, rinse, and pick through to remove any bones or tough pieces; shred further if needed. Pat lightly dry.
2. Char the tomatoes: while fish rehydrates, char the Roma tomatoes directly over a gas flame or under a broiler until skins are blackened and blistered. Transfer to a bowl, let cool slightly, then coarsely chop. Reserve any juices.
3. Heat a large skillet over medium-high heat and add 1 tbsp (15 ml) oil. Add diced onion and sliced jalapeños and cook, stirring, until softened and beginning to brown, about 5–6 minutes.
4. Push vegetables to the side, add remaining 2 tbsp (30 ml) oil, and add minced garlic; cook 30 seconds until fragrant. Add chopped charred tomatoes (with juices), cumin, and oregano. Reduce heat to medium and simmer until the mixture thickens slightly, about 4–6 minutes.
5. Add the rehydrated shredded fish to the skillet and stir to combine with the tomato mixture. Season with 1 tsp (4 g) salt and 1/2 tsp (1.5 g) pepper. Cook, stirring occasionally, until the fish is heated through and has absorbed the sauce, 6–8 minutes. Taste and adjust seasoning, adding more salt or a squeeze of lime if needed.
6. Prepare the beans and tortillas: while fish finishes, warm a separate small saucepan over medium heat. Add mashed pinto beans and 1 tbsp (15 ml) butter or lard if using; heat, stirring, until warmed through. Warm tortillas on a comal or dry skillet until pliable, or wrap in a towel and heat in a low oven.
7. Finish the machaca: remove skillet from heat and stir in 2 tbsp (30 ml) chopped fresh cilantro and 2 tbsp (30 ml) lime juice (adjust to taste).
8. Serve family-style: place Machaca de Pescado in a warm serving dish with warmed corn tortillas, mashed pinto beans, sliced avocado, extra cilantro, and lime wedges on the side for assembling tacos or making tostadas.
9. To serve as tacos: spoon 2–3 oz (60–90 g) of machaca onto a tortilla, top with a spoonful of beans, a slice of avocado, cilantro, and a squeeze of lime.