![]() What meat to use?īrisket is always my first choice, but other cuts such as top sirloin or chuck roast are also perfect to make this recipe. Since leaving the meat to dry under the sun doesn’t seem like a good idea, especially if living in a city, a homemade version of the machaca recipe can be done by cooking it on the stove or the oven. It takes a little effort and time to make, but you can do large batches and keep them stored for several months. The homemade versionĮven though Machaca can be found at many Mexican supermarkets, the truth is there’s rarely available worldwide so your best option is to make it at home. Think of beef jerky, but with a finer texture. If you use other spices, it will acquire a different taste as well. That’s it if you make this machaca recipe using only salt for seasoning. This preparation is often used to make burritos or to make it with scrambled eggs for breakfast. Traditional Machaca won’t have any spices or seasonings besides salt, but modern recipes include other additional ingredients such as chilies, garlic, peppers, etc. The meat will be then pounded until crumbled and almost pulverized, making it perfect to store for long periods of time without the need for refrigeration. Machaca or carne seca is a northern Mexican preparation made by sun-drying slices of beef until it is practically cooked. Make it at home using your stove or oven and enjoy one of the most traditional Mexican basic recipes. Hungry for More?īe sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.This machaca recipe makes the perfect dried beef from northern Mexico that is used to make from delicious breakfasts to tacos, burritos, and quesadillas. If you have any leftover Machaca con Huevos, roll them up into burritos. Serve with refried beans, hash potatoes, flour tortillas, and plenty of salsa de aguacate. Yes, you can use serrano peppers instead.Ĭan’t find machaca? Use leftover shredded beef barbacoa or brisket.ĭried machaca is sold in many Latin supermarkets or buy it online. Want it spicier? More jalapenos will give it a kick. Here, we are using it to cook all the ingredients. Mazola® Corn Oil is a heart-healthy* cooking oil that has multiple purposes for you and your family – baking, grilling, even good as a marinade. Jalapeno – Omit completely if you don’t like it spicy. ![]() Garlic – Raw or powdered garlic work well in this recipe. Tomato – We are only using 1 tomato, but if you are feeding a lot of people, add an extra tomato. Mazola® Corn Oil – you only need 2 tablespoons of oil.Įggs – To feed more people, add more eggs. Once you take it out of the package, crumble any large pieces with your hands. Rehydrate it to make burritos, taquitos, or with eggs as in this recipe. Today, this dried meat is still a popular ingredient in the northern states of Mexico and the southwestern states of the US. It originated with the ranchers and miners in Northern Mexico. In a nutshell, machaca is marinated beef or pork that has been dried and pounded to make tender. Back then, people preserved their meat by drying it. Machaca dates to before refrigeration was invented. If you don’t know what it is, you are missing out. Machaca con Huevos is one of my all-time favorite breakfasts. This is a sponsored post in partnership with Mazola® Corn Oil.
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