Machaca

Photo: Barnaby Dorfman

About

Information

Other names: Carne Seca

Translations: 마카카, Мачака, Мачака, 德马查卡, Мацхаца, Pica

Physical Description

Machaca is dried beef, so it is dark brown in color and dry in texture. It is usually shredded.

Colors: Dark brown

Tasting Notes

Flavors: Spicy

Mouthfeel: Meaty

Food complements: Peppers, Onions, Tortillas, Mexican disheso, Lime and salt

Wine complements: White zinfandel

Beverage complements: Margaritas

Substitutes: Jerky beef (the salted and sun dried, Method)

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Make your own, or buy meat that is fresh and well wrapped.

Buying: Ground beef is readily available at any grocery store, but in true dried Machaca form, look for it at Mexican markets and food stores.

Procuring: It is basically beef that has been marinated, cooked, shredded and dried. The drying process preserved the beef, made it easy to pack on the trail, and it also gave the machaca a unique texture when prepared in the traditional fashion.

Preparation and Use

One of the most common preparations of Machaca is to scramble with eggs, which partially reconstitute the dried meat. It can also be used in soups and stews, or soaked to re-hydrate and then use as you would ground beef in tacos, burritos, and other Mexican dishes.

Conserving and Storing

In dried form, it may be stored in a cool, dark cabinet. If reconstituted and cooked, store any unused portions in the refrigerator in a tightly sealed container for up to a week. May also be frozen.