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Machacha jerky4/9/2023 In your 75, years may Jesus Christ continue blessing you Mother. I want to honor my mother for her never ending dedication and her altruistic spirit, I dedicate this business to her Carne Seca Doña Blanca. It has been for me a year of schooling, but I finally made it thanks to God, great friends. This placed in me, the desire to one day have my own company making Carne Seca / Gourmet dried beef. At the age of nine I no longer had my father therefore, my Uncle Ramiro, taught me how to make Carne Seca. I remember when she expressed life was hard being a widow in Mexico with no assistance and raising a family of eight my mother would say “ Rain, thunder, or lighting we will come out ahead,” Today those words continue helping me in life. My mother, Doña Blanca, was and still is a hard working woman in the town where I grew up she is known as an example of perseverance, honesty, and class. She opened a small grocery store where she worked from dawn to dusk in order to ensure we all obtained an education. My mother was widowed at the age of 35 with 8 children 5 daughters and 3 sons. She always made sure we were well fed to confront the day. ![]() Serve in large flour tortillas with sliced black olives and other garnishes such as shredded cheese, sour cream, chopped cilantro, shredded lettuce, etc.I remember waking up in the mornings, to the aroma of freshly brewed coffee, and my mother preparing machacado with home made flour tortillas, as I was getting ready for school. Optionally, you can add diced roasted peppers, preferably poblanos, at this point ![]() The drying process preserved the beef, made it. Procuring: It is basically beef that has been marinated, cooked, shredded and dried. 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. Then dump the meat back in, cook until the meat absorbs the broth, then dump in the salsa and stir. Choosing: Make your own, or buy meat that is fresh and well wrapped. While doing this, put the heat up to high on the broth, and cook it down until it is nearly a glaze. Put the meat in a bowl, removing any bones, hunks of fat or other icky bits, and shred the meat with two forks. Simmer slowly for at least two hours, until the meat is so soft it falls apart. When the onions are soft and the meat is browned, add the cumin, put the meat in the pot with the onions and garlic, and add water to barely cover. While they are browning, cut the onions in half and slice. ![]() Salt and pepper roast(s) and place under broiler until browned, turning once. Not only will you save money, but the tougher cuts of meat turn out to have more flavor anyway.ģ roasted, sliced, peeled poblano chiles (optional) In fact, I recommend that you use a cut for this dish which is cheap and tough. This is a way to take a fairly tough cut of beef such as a blade roast or seven-bone roast and turn it into something tender and flavorful. The modern machaca has its financial charms. Me, I'll go with the standard shredded beef approach, at least until the lights go out and we are back to drying our beef in the back yard. If you want to go that route, I applaud your industry and your zeal for authenticity. So the cook would grab a machaca, a fist size rock, and the dried beef would then be machacado, that is, literally, beaten, pummeled, smashed, until the fibers of meat would seperate and the resulting fluff would be cooked with tomatoes, onions, chiles, etc, and sometimes scrambled up with eggs. When completely dried, the beef would, texturally, have more in common with a wood plank than with something you would eat. Slabs of the stuff would be sprinkled with lime juice, salted, and hung out to dry in the hot sun and wind. ![]() So beef would often be preserved by drying. In rural Mexico, there weren't any refrigerators back in the day. The original machaca was more of a reconstituted beef jerky. It is similar to the Cuban dish, ropa vieja (old rags, a reference to the appearance of shredded beef.) In common parlance, machaca has come to be a reference to shredded beef cooked in the Mexican style. This beef machacado is a popular meal in Northern Mexico, it is known as machaca con huevo in Spanish and is commonly eaten with white flour tortillas. OK, the recipe I will share with you is NOT the original, real deal machaca.
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