Place an iron cast skillet or a large pan over medium heat until smoky. Place on a plate and keep it covered while making the recipe. Generously season the meat with salt on both sides. Food processor? If you want to use a food processor to shred the meat, go ahead, but be aware that the texture won’t be as finer as it is suppose to be.Cover with a clean kitchen towel and leave it at room temperature overnight. After you make it, place it on a large baking tray, spreading it all over. If you want to cut yourself the meat, place it first in the freezer to harden it a little, it would be easier to cut it into thin slices. The less spices you add, the most strong beef flavor will have. Our tips for making Mexican dried beef at home Just be sure to ask your butcher to cut the meat as finely as possible as this is key to dry out the beef. 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. This machaca recipe makes the perfect dried beef from northern Mexico that is used to make from delicious breakfasts to tacos, burritos, and quesadillas.
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