Entree: Mexico – Sinaloa (Pacific Coast Mexico) – Machaca Sinaloense (Sinaloa-style Dried Beef Hash)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) dried beef (machaca seca)
- 3 cups (720 ml) hot beef or chicken broth or water, plus extra as needed for rehydration
- 3 tbsp (45 ml) lard or vegetable oil
- 1 lb (450 g) russet potatoes, peeled and diced 1/2 in (1.3 cm)
- 1 large white onion, thinly sliced, about 8 oz (225 g)
- 3 medium tomatoes, chopped, about 12 oz (340 g)
- 3 serrano chiles, seeded and thinly sliced (adjust to taste)
- 3 cloves garlic, minced, about 9 g
- 4 large eggs, approx. 200 g
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 12 corn tortillas (about 8 oz / 225 g)
- Lime wedges for serving

Instructions

Short Description:
A hearty Sinaloa-style machaca made by rehydrating dried beef and cooking it with tomatoes, onions, serrano chiles and potatoes; finished with scrambled eggs and served with warm corn tortillas and lime. This rustic ranch-style entrée is savory, slightly spicy, and filling.

Regional Notes:
This Sinaloa variation uses dried beef rehydrated and simmered with fresh tomatoes, onions, and local serrano chiles—a reflection of the region's cattle ranching heritage and coastal access to fresh produce. Unlike some northern or Sonoran versions that rely heavily on spices or long braises, this coastal Sinaloa machaca emphasizes bright tomato flavor and simple pan-cooking so the rehydrated beef stays fibrous and pronounced.

1. Rehydrate the dried beef: place the dried beef in a medium bowl and pour 3 cups (720 ml) of the hot broth or water over it. Let soak 20–30 minutes, or simmer gently in a saucepan 10–15 minutes until pliable. Reserve 1/2 cup (120 ml) of the soaking liquid, drain, and shred the beef with forks into bite-sized strands.
2. Cook the potatoes: in a large heavy skillet or cast-iron pan over medium-high heat, warm 2 tbsp (30 ml) lard or oil. Add the diced potatoes, season with a pinch of salt and pepper, and fry, stirring occasionally, until golden and tender, about 12–15 minutes. Transfer potatoes to a bowl and set aside.
3. Sauté aromatics: in the same skillet add the remaining 1 tbsp (15 ml) lard or oil. Add the sliced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and sliced serranos and cook 1 minute until fragrant.
4. Add tomatoes and spices: stir in the chopped tomatoes, cumin, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Cook until the tomatoes break down and release juices, about 6–8 minutes.
5. Combine beef and simmer: add the shredded rehydrated beef to the pan along with 1/4–1/2 cup (60–120 ml) of the reserved soaking liquid (or broth) to keep the mixture moist. Reduce heat to medium-low and simmer, stirring occasionally, 8–12 minutes so flavors meld. Taste and adjust salt and chile heat.
6. Return potatoes: fold the cooked potatoes into the beef-tomato mixture and cook 2–3 minutes to reheat and combine.
7. Add eggs (optional but traditional): push the meat-potato mixture to one side of the skillet. Crack the eggs into the cleared space, beat lightly, and scramble until just set, then fold into the machaca so eggs are distributed evenly. Alternatively, you may beat the eggs and pour over the entire pan, stirring gently until set.
8. Finish and garnish: remove from heat, stir in chopped cilantro if using, and adjust seasoning. Keep warm until serving.
9. Warm tortillas and serve: warm the corn tortillas on a comal or skillet. Serve the machaca hot with tortillas, lime wedges, and extra serrano slices if desired. For a fuller plate, accompany with refried beans or a simple shredded cabbage salad.