#CORNED BEEF AND EGGS MACHACHA HOW TO#
#CORNED BEEF AND EGGS MACHACHA FULL#

It's a traditional dish in the northern Mexican state of Nuevo León that is commonly eaten at breakfast.Īs a beef jerky business that produces Machaca on a weekly basis, we've found a number of fun uses for this handy ingredient. After it's rehydrated eggs are scrambled into the mixture, and then it's ready to garnish and serve. The Machaca rehydrates as it's simmering in the juices of the chopped tomatoes, onions, and jalapeños. This is a breakfast dish consisting of vegetables, eggs, and Machaca. Machaca is most commonly used to make the dish Machaca con Huevos. Once dried, the thick-cut jerky is shredded to a fine & airy consistency.

The thick cuts of lean American beef are seasoned with a rich medley of natural spices-black peppercorns, sea salt, garlic, and smoked paprika-then slow-cooked for a minimum of five hours. Most jerky producers avoid this cut of meat because it's more expensive than standard jerky cuts, but we feel the increase in flavor and texture is well worth it.

#CORNED BEEF AND EGGS MACHACHA FULL#

It offers the perfect lean-to-fat ratio-just enough fat for flavor and richness while still maintaining leanness for full drying. 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.

#CORNED BEEF AND EGGS MACHACHA HOW TO#

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.

Corned beef and eggs machacha