Entree: Mexico – Baja California, Northern Mexico – Machaca de Pescado (Shredded Dried Fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) dried white fish (corvina, rockfish, or similar), to be rehydrated and shredded — yields approx. 12 oz (340 g) rehydrated/shredded usable fish
- 3 tbsp (45 ml) vegetable oil, divided
- 1 medium white or yellow onion, thinly sliced — approx. 8 oz (225 g)
- 3 cloves garlic, minced — about 0.5 oz (15 g)
- 3 roma tomatoes, diced — about 12 oz (340 g)
- 2 jalapeño or serrano chiles, seeded and minced — about 1 oz (30 g)
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 large eggs, lightly beaten — approx. 12 oz (340 g)
- 1/2 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice (from 1–2 limes)
- 12 corn tortillas, warmed
- 2 (15 oz / 425 g each) cans pinto beans, drained (or 2 cups / 480 ml cooked pinto beans)
- 2 tbsp (30 g) lard or vegetable oil (for beans)
- 4 oz (115 g) queso fresco, crumbled (optional)
- 1 avocado, sliced (optional)
- Lime wedges, for serving

Instructions

Short Description:
Machaca de Pescado is a Baja California coastal main-course of rehydrated, shredded dried fish sautéed with onions, tomatoes and chilies, finished with scrambled eggs and served with warm corn tortillas and refried beans. It is brightened with cilantro and lime for a complete, portable meal.

Regional Notes:
This Baja California version uses sun- or air-dried local white fish (corvina, rockfish or similar) that is rehydrated and shredded, unlike Sonoran beef machaca. The emphasis is on fresh tomato, chile and lime flavors and serving the machaca with warm tortillas and beans—typical of Northern Mexican coastal breakfasts and casual entrees.

1. Rehydrate the dried fish: place the dried fish in a bowl and cover with warm water. Soak 20–30 minutes until pliable. Drain, reserve 1/4 cup (60 ml) soaking liquid, remove any bones or tough skin, and shred the fish into small flakes. Pat lightly to remove excess water.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until translucent, about 5–6 minutes.
3. Add the minced garlic and minced chiles to the pan and cook 1 minute until fragrant. Stir in the diced tomatoes and cook until they break down and release juices, about 4–5 minutes.
4. Season the vegetable mixture with 1/2 tsp (2.5 g) of the salt, the ground cumin, and 1/4 tsp (0.5 g) black pepper. Add the shredded fish and toss to combine. Cook 3–4 minutes so the fish absorbs the flavors; if the mixture seems too dry, add 1–2 tbsp (15–30 ml) of the reserved soaking liquid.
5. Push the fish mixture to one side of the skillet. Add the remaining 1 tbsp (15 ml) oil to the empty side, pour in the beaten eggs, and let them set briefly. Gently scramble the eggs, folding in the fish mixture until eggs are just set but still moist, about 2–3 minutes. Stir in the chopped cilantro and lime juice, then taste and adjust seasoning with remaining salt and pepper as needed.
6. While the eggs finish, warm the corn tortillas on a comal or dry skillet over medium heat, about 30–45 seconds per side, or wrap in foil and heat in a 350°F (180°C) oven for 10 minutes.
7. Make quick refried beans: heat the lard or 2 tbsp (30 g) vegetable oil in a medium skillet over medium heat. Add the drained pinto beans and mash with a potato masher or fork while cooking until creamy and heated through, about 5–7 minutes. If too thick, stir in 1–2 tbsp (15–30 ml) water or bean liquid. Season with 1/2 tsp (2.5 g) salt and pepper to taste.
8. To serve, spoon the machaca de pescado with eggs onto warm corn tortillas (2–3 per person) or plate as a scramble. Offer refried beans, crumbled queso fresco, sliced avocado and lime wedges on the side. Garnish with extra cilantro if desired.