Machaca is almost always served with flour tortillas, which tend to be large, up to 20 inches in diameter. Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers.
Carne seca is an alternative name for machaca in Tucson and Sonora. In Tucson and south, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Most machaca dishes now are made from beef that has been well-cooked, shredded then cooked in its juices until the desired consistency is achieved, which in Phoenix can be soupy, dry or medio. In Mexico, it is still sold for cooking as well as snacking however, this is done mostly in the north and in small-scale operations. Heat pan to medium and pour in cooking oil. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico.Īfter the arrival of refrigeration, dehydration was no longer needed for preservation. machaca beef 4 eggs 1 chile Serrano or jalapeo white onion 1 garlic clove 2 medium or 1 large tomato 1 tbs cilantro 2 tbs cooking oil Salt and pepper (optional) Easy Mexican Machaca con Huevo Chop tomatoes, onion, garlic and Serrano chili. The reconstituted meat would then be used to prepare any number of dishes. Machaca is a dish prepared originally most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. In central and southern Mexico, it is not well known by lower socioeconomic classes.įreebase Rate this definition: 0.0 / 0 votes states of Arizona, California, and New Mexico, and in Texas where it is known as Machacado. The Tex-Mex version is a Mexican shredded beef dish that can be served alone with tortillas for tacos and burritos. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.The dish is known primarily in the north of Mexico, and the southern regions of the U.S. Beef Machaca is also a flavorful beef dish where the meat is marinated, slow braised, and then shredded and used to make burritas, an everyday type of taco that is folded rather than rolled like a burrito. Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter. Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. It is also readily available in many groceries and supermarkets in these areas. Machaca Spanish: (listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. Wikipedia Rate this definition: 0.0 / 0 votes
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