This unique cut of beef, also known as cap or wedge meat, comes from the front section of the backbone. Our Machaca is made with choice cuts of lifter meat. He air-dried beef prior to shredding is known as "Carne Seca" which means "dried meat." How to Make Machaca The ranchers and cowboys of Northern Mexico are said to be responsible for the development of drying beef with chilis and other native spices.Īir drying beef as a technique to preserve food eventually evolved as the shredding technique was introduced, creating Machaca. Since the technique concentrates the beef's flavor, you're able to do much more with much less. And while it's not a complete replacement for fresh beef, it is a handy ingredient to have on hand. This ancient preservation technique is especially useful when access to fresh beef is difficult. At this point, the Machaca can be stored in an airtight container or bag for later use. The jerky is pounded, crushed, or shredded–traditionally by hand, with a large mortar and pestle–to a light and airy consistency. The next and final step is what makes Machaca, Machaca. After a few days of air-drying, the meat maintains a jerky-like taste and texture. Slices or strips of meat are traditionally rubbed with simple spices and left outside to dry under the desert sun. Traditional Machaca is a Northern Mexican type of dried meat, often made from beef or pork. This shredded beef jerky is an old-time jerky favorite, commonly found in a can, tin, or jar perfect for on-the-go snacking. Machaca is also commonly known as jerky chew or beef jerky chew. It comes from the Spanish word machacar, to smash or crush.Ī staple of Northern Mexican cooking-including the states of Sonora, Sinaloa, and Nuevo León-Machaca is a non-perishable provision that has been consumed for hundreds of years. Machaca is spiced and dehydrated beef that's shredded to a light and airy consistency.
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