Machaca
Crushed, salty, dried meat is prevalent in northern Mexico. Traditionally, it is dehydrated in the sunlight and needs hot and dry weather, so it is mainly made in the North. it can be prepared in many ways, like “A la Mexicana,” but the most popular is for breakfast with scrambled eggs, “Machaca con Huevo.” It’s well known that this process is a way to preserve meat, and many countries do it differently. This is the Mexican way.
Lean beef is needed for Machaca, a cut of meat with no nerves or fat, from Beef Chuck to Beef Tenderloin, whatever your budget allows. If you do not have a food dehydrator, you can do it in the oven and hang the meat on the oven racks, but only if your oven reaches a lower temperature (150-180 F). Salt aids in killing harmful bacteria and cures the meat, but as long as you do it to the recommended temperature, you can skip the salt if you are trying to avoid high sodium levels.
Food Dehydrator:
Commercial Meat Slicer:
Molcajete and Metate: use code NOWAYJOSE for a discount
My Socials:
Instagram:
Tiktok:
Facebook:
Linktree:
Recipes site:
#machaca #mexicanfood #nortedemexico #norteño #recipe #carneseca #driedbeef
Machaca! Easy To Make At Home! #food #mexicanfood For Country: United States. City: Lancaster, Manchester, New Haven, Temecula, Torrance
