In Mexico, it is still sold for cooking and snacking this is done primarily in the north and in small-scale operations. Most dried beef is sold in the United States as jerky. Īfter the arrival of refrigeration, dehydration was no longer needed for preservation. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico. The reconstituted meat would then be used to prepare any number of dishes. Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender.
In central and southern Mexico, it is not well known by lower socioeconomic classes. states of Arizona, California, and New Mexico, and in Texas where it is known as Machacado. The dish is known primarily in the north of Mexico, and the southern regions of the U.S. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua. Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter. Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers ( chiles verdes or chiles poblanos). In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. It is also readily available in many groceries and supermarkets in these areas. Machaca Spanish: ( listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole
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