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. Garnish with cilantro and serve with warm tortillas and salsa.This is a sponsored post in partnership with Mazola® Corn Oil. You could serve as-is or you could add some onions, chile peppers and tomatoes.Stir-fry the beef until it gets crisp and brown in some spots. I divided the machaca into thirds, since there are only two of us. For a more traditional machaca, heat a few tablespoons of oil to medium/high heat in a large skillet.I serve this on the side, like a gravy for beef or you can mix a little into the beef for moisture. Transfer the blended liquid to a saucepan and cook on medium/low heat until the sauce thickens and reduces. Let the hot braising liquid cool before blending and always secure blender lid, holding down tightly with a kitchen towel. Remove bay leaves from braising liquid and transfer to the blender. When ready, remove beef from braising liquid and shred finely.Add chile ancho, cover beef with foil and roast in oven for 3 hours. In a separate bowl, mix all of the remaining ingredients, minus the chile ancho, taste for salt and adjust seasoning before adding to the beef.Transfer to roasting pan or oven-safe Dutch oven pot. Brown the beef in hot oil for 4 minutes per side. If cooking right away, which I did, preheat 4 tablespoons of olive oil to medium/high heat for a few minutes.Mix the first five ingredients (dry spices) and generously rub on both sides of the beef, let sit for 20 minutes or you can refrigerate overnight.If you are cooking for a smaller family, just divide the beef in half or into thirds after shredding and freeze for another time. So, for this recipe, I prepared a home cook’s version with my favorite spices and a little added red wine for a rich finish. It’s very similar to beef jerky, just finer.Īs with many authentic Mexican ingredients, machaca is one of those impossible items for me to find where I live. ![]() On occasion my brothers and myself would sneak the bag of machaca to snack on. ![]() And of course accompanying the machaca were warm, freshly made flour tortillas and refried beans - in my opinion, the perfect Mexican breakfast. Most times it was prepared for breakfast, sauteed with onions and serranos, eggs and topped with fresh warm salsa. Growing up, my mom would prepare it at least once a month. In the modern world of today, there is refrigeration now, but machaca is still prepared and sold for cooking in Mexico as well as larger Hispanic communities throughout the U.S. Authentic machaca was dried, one of the oldest forms of preservation started by the ranchers in northern Mexico. Machaca, or carne seca, refers to spiced dried beef or pork.
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