How to Make Machaca
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 15 mins
-
Servings
10 servings
-
Calories
222 kcal
-
Course
Main Course, Breakfast, Appetizer, Snacks
-
Cuisine
Mexican
How to Make Machaca
Description
How to Make Machaca uses chuck roast or a similar lean beef cut, thinly sliced and salted overnight to enhance flavor and aid drying. The meat is then dehydrated by smoking at a low temperature or using sun or an oven to achieve a brittle texture. After drying, it is broken into pieces, combined with garlic and oregano, and processed to blend the flavors and finely shred the meat.
The result is a shelf-stable dried beef that retains savory notes from the garlic and oregano, with a dry texture suitable for storing at room temperature in dry climates or refrigerated where humid. This preparation method creates a versatile ingredient commonly used in Mexican cuisine for rehydrated meat dishes.
Machaca is typically rehydrated in cooking applications, and the recipe’s preservation technique allows months of storage when kept properly. This recipe's details emphasize careful drying and seasoning to produce an authentic dried shredded beef.
Ingredients
- 4 pounds chuck roast or beef or venison without much connective tissue
- salt
- 6 cloves garlic
- 1 tablespoon oregano dried, Mexican
Instructions
- Slice the meat as thin as you can, either across or with the grain -- your choice. Salt it well and store in the refrigerator overnight.
- Dehydrate it. I smoke the meat at 175°F until it is brittle, but you can use the sun if you are in a desert area in summer, or a dehydrator, or even an oven set on low. You want the meat to be very brittle.
- Break it into pieces with your hands or scissors, then add the garlic and oregano and blitz it for about 3 minutes in a food processor. You may have to give the machine some breaks in case it gets too hot. Lay out the finished machaca on a baking sheet for the rest of the day to fully dry some more, then it will be stable at room temperature in dry places. If you are in a humid place, keep your machaca in the fridge, where it will last months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 1g | 0% |
| Protein | 42g | 84% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 154mg | 51% |
| Sodium | 93mg | 4% |
| Potassium | 590mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
