5.0 from 24 votes
How to Make Machaca
This is a simple way to make machaca at home, using venison, beef or any jerky, really.
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
Ingredients
- 4 pounds chuck roast or beef or venison without much connective tissue
- salt
- 6 cloves garlic
- 1 tablespoon dried Mexican oregano
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.
Cup of Yum
Nutrition Information
Calories
222kcal
(11%)
Carbohydrates
1g
(0%)
Protein
42g
(84%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
154mg
(51%)
Sodium
93mg
(4%)
Potassium
590mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
9IU
(0%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 222
% 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.