Perfect Machaca Recipe - The Salty Marshmallow (2024)

FAQs

Is machaca salty? ›

Traditionally, it is dehydrated in the sunlight and needs hot and dry weather, so it is mainly made in the North.

Traditional Machaca is a Northern Mexican type of dried meat, often made from beef or pork. Slices or strips of meat are traditionally rubbed with simple spices and left outside to dry under the desert sun. After a few days of air-drying, the meat maintains a jerky-like taste and texture.

The shredded machaca can be refrigerated in an airtight container for up to 1 week or frozen in zipper-lock bags with the air pushed out for up to 1 month.

Cook, stirring every few minutes, until tomatoes have broken down and coated the machaca in a sauce and the machaca has rehydrated and softened, about 10 minutes; if your tomatoes are not juicy enough, you can moisten the stew with just enough beef or chicken stock to barely cover the tomatoes and beef.

In Mexico, it is still sold for cooking and snacking; this is done primarily in the north and in small-scale operations. Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio.

These days, the drying and rehydrating steps aren't as necessary, so machaca is much more similar to shredded beef, but it still has that characteristic spice and seasoning blend that gives it an extra-special flavor.

Many people associate machacado with being high in calories and saturated fat, but that's not the whole story. In fact, machacado is a good source of protein, iron, and B vitamins, making it a healthy addition to a balanced diet. As well as only being 110 calories per 22 grams of protein!

Outside Sonora, machaca becomes shorthand for a combination of stewed beef and eggs, typically eaten for breakfast. When it is made with carne seca, it's dry and jerkylike, served like bacon bits on scrambled eggs. In Sonora, versions vary from pan-fried shavings to ultra-beefy stew made with rehydrated beef.

"An authentic Mexican recipe from the book "Mexican Cookery" by Barbara Hansen. This delectable shredded beef is perfection! Wonderful served stuffed into a warm flour tortilla.

What is machaca? Basically jerky meets cotton candy. It's an ancient way Mexicans have used to easily eat hard dried carne seca, or jerky, that requires no refrigeration. Jerky, pounded into wispy filaments, that are then eaten with eggs, peppers and onions, or however you like it.

How long can you preserve meat with salt? ›

Hanging salt-cured meat in a temperature- and humidity-controlled environment allows the curing process to occur safely over an extended period, from weeks to months and potentially years.

How Long Will Cured Meat Stay Fresh? The amount of salt used in the preparation of cured meat helps it to stay fresh for long periods of time. According to The National Center for Home Food Preservation (NCHFP), most whole cured meats can be sealed and kept fresh for many months.

As it relates to the softness of the jerky—the less moisture, the tougher the jerky. Too much moisture, however, and the jerky can mold. The goal is to strike the perfect balance for your preference. The most important thing when making jerky at home is to make a jerky that is fully-cooked and shelf-stable.

“Some of you may know this meat also [known] as machaca. The difference between carne seca and machaca is [that] machaca is usually done in the oven, where [as] carne seca is actually done outside in a wire cage,” said Flores.

machaca [f] MX. shredded beef jerky.

Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium.

It only includes curing agents, giving it a salty flavor. Smoking adds another depth of flavor to dried beef. The concentrated smoky, salty, meaty flavor of chipped beef makes it a great add-in for countless dishes. You may also enjoy eating it straight from the package.