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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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, such as corvina (selected example), to be rehydrated, deboned if necessary, and shredded; yields about 12 oz (340 g) usable rehydrated fish (estimated edible portion: 340 g)
3 tbsp (45 ml) vegetable oil, divided
1 medium white or yellow onion (selected: white), thinly sliced — about 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 chiles (selected option), seeded and minced — about 1 oz (30 g) (estimated edible portion: 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 — about 12 oz (340 g)
1/2 cup (15 g) fresh cilantro, chopped
2 tbsp (30 ml) fresh lime juice (from 1–2 limes)
12 corn tortillas, warmed
2 cans pinto beans (15 oz / 425 g each), drained; selected option is canned beans
2 tbsp (30 g) vegetable oil for the beans (selected option)
4 oz (115 g) queso fresco, crumbled (optional)
1 avocado, sliced (optional)
Lime wedges, for serving (estimated edible portion: 60 g)

Instructions

1. Place the dried fish in a bowl and cover it with warm water. Soak for 20–30 minutes, until pliable. Drain, reserving 1/4 cup (60 ml) of the soaking liquid. Remove any bones or tough skin, shred the fish into small flakes, and pat lightly to remove excess water.
2. Heat 2 tbsp (30 ml) of the 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 garlic and jalapeños. Cook for 1 minute, until fragrant. Stir in the diced tomatoes and cook until softened and juicy, about 4–5 minutes.
4. Season the vegetables with 1/2 tsp salt, the cumin, and 1/4 tsp black pepper. Add the shredded fish and toss to combine. Cook for 3–4 minutes. If the mixture seems dry, stir in 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) vegetable oil to the clear side, then pour in the beaten eggs. Let them begin to set, then gently scramble and fold them into the fish mixture. Cook for 2–3 minutes, until the eggs are just set but still moist.
6. Stir in the chopped cilantro and lime juice. Taste and adjust with additional salt and black pepper as needed.
7. Warm the tortillas on a comal or dry skillet over medium heat for about 30–45 seconds per side. Alternatively, wrap them in foil and warm in a 350°F (180°C) oven for 10 minutes.
8. To make the beans, heat 2 tbsp (30 g) vegetable oil in a medium skillet over medium heat. Add the drained beans and mash with a potato masher or fork as they heat, about 5–7 minutes, until creamy and hot. If they are too thick, add 1–2 tbsp (15–30 ml) water or bean liquid. Season with salt and pepper to taste.
9. Serve the fish-and-egg mixture with the warm tortillas and refried beans. Offer crumbled queso fresco, sliced avocado, and lime wedges on the side. The tortillas may be filled with the machaca or served alongside it.