As a child, this dish was a staple in our home. Arrange these strips together in a flat, tightly grouped layer on the work surface; then, using the spiked side of a meat pounder/tenderizer, smash machaca until the beef breaks apart into shreds and smaller pieces (about 150 short, hard strikes, though this will depend on how hard you hit as well as the design of the tenderizer you're using); continue to re-gather the pieces of beef together as you work to prevent them from flying away. Mexican Scrambled Eggs with Dried Beef. Add a rating: Comments can take a minute to appear—please be patient! green bell pepper . But what makes it machaca is what happens next: The dried meat is pounded or crushed, typically by hand, with a large, coarse mortar and pestle, until it's broken into small fluffy pieces. Bring to a boil, reduce heat. This Baja California Style Machaca Fish Recipe is one of the richest dishes in our country. Try adding some of this recipe the next time you make scrambled eggs; that's real machaca! Working with 3 to 4 slices of machaca at a time, cut the pieces into 1/4-inch strips. The shredded machaca can be used right away in a recipe that calls for it, 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. Once dry, let machaca cool completely. Huevo con machaca is a quick, hearty meal that can be served at breakfast or brunch, and rolled into a burrito or taco with your favorite flour tortillas. This version of machaca guisada is decidedly simple and straightforward. What is machaca? It’s made from dried beef called machaca, which is simmered with tomatoes, onion, chiles, and cilantro until rehydrated and tender. (An oven thermometer is essential anyway to make sure your oven is running true to temp, so let this be an excuse to pick one up if you don't already have one.). Get these ingredients for curbside pickup or delivery! Omit the onion, tomatoes, and chili from the recipe, then serve a simplified machaca con huevos with a fresh pico de gallo salsa (same ingredients, different presentation). Some comments may be held for manual review. Simply sauté onion, garlic, shredded beef and tomatoes. Season with salt and freshly ground black pepper. lbs chuck roast. SERVES: 6-8. Get these ingredients for curbside pickup or delivery! The first step of the recipe is to dry the salted and seasoned beef in a very low oven—that can be your oven's "keep warm" setting, if it has one, or you can set it to its lowest possible temperature and then regulate the heat from there by cracking the door as needed. We reserve the right to delete off-topic or inflammatory comments. 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 … If you do use brisket, be sure to trim most of the fat off the cap and, if you can, freeze it for an hour before you slice it, since partially-frozen meat is easier to slice thinly. This easy method works in a very low oven or dehydrator. The cut of beef used for machaca depends on what you prefer or, often, what you can afford. Machaca in its traditional form is the Mexican equivalent of beef jerkey. Some comments may be held for manual review. Using a sharp knife, slice brisket against the grain into roughly 3- by 1-inch pieces that are between 1/8 and 1/4 inch thick. Currently a Sous Chef at Zuni Cafe, the iconic restaurant in San Francisco dedicated to serving the best local ingredients, Christian also writes a recipe column called Bounty in the San Francisco Chronicle. Set oven racks to upper and lower positions and preheat oven to “warm;” use an oven thermometer to confirm temperature is between 140 and 160°F (60 to 70°C). ounces green chilies. Then pour the Rotel and green chiles on top. Because it’s dried, machaca has a concentrated, distinctive beef flavor. The recipe originally comes from Sonora and used to make burritas, an everyday type of taco there. The way to make it in fine shreds is by pounding the meat in a stone mortar … This preservation technique is a boon when access to fresh beef is sporadic or otherwise difficult, but it also concentrates the beef's flavor, meaning you can do much more with less. Mexican machaca is actually a dried, marinated beef (much like our beef jerky). For this recipe, you want the lean beef of the flat (trimmed of its fat cap), so make sure not to buy the point by accident. Add the machaca and continue cooking for 2-3 minutes. So I decided to make my own machaca. Beef that has been marinated, cooked, shredded and dried. Recipes / Roast Beef. The spiky tenderizing teeth on a meat pounder are perfect for shredding the dried beef to bits. As tempting as it may be, using a food processor to shred the beef isn't a great idea: it will tear the meat into pieces that are too small for machaca. Facebook Twitter LinkedIn Pinterest Messenger [Photographs: Jillian Atkinson] Machaca is a Northen Mexican type of dried meat, often made from beef. We reserve the right to delete off-topic or inflammatory comments. The drying process preserved the beef, made it easy to pack on the trail. 3 -4 . 1 . The key to this stew is to find the ripest, juiciest tomatoes you can—they provide most of the braising liquid needed to rehydrate the machaca. Place meat in large saucepan. Now, those memories drive him to share his passions with readers and diners alike. Fry the machaca with … The braised machaca can be refrigerated in an airtight container for up to 5 days. Chinese-Style Hot Pot With Rich Broth, Shrimp Balls, and Dipping Sauces, 1-Hour Pressure Cooker Texas-Style Chile Con Carne, Hungarian Goulash (Beef Stew With Paprika), Classic Pot-au-Feu (French Boiled Beef and Vegetables), Braised Chinese-Style Short Ribs With Soy, Orange, and 5-Spice Powder, Hot Ukrainian Borscht Recipe (With Beets, Beef, Pork, and More), Homemade Machaca (Northern Mexican Dried Beef), Tex-Mex-Style Soft and Chewy Flour Tortillas. Hailing from Nuevo León in northern Mexico, this combination of carne seca (dried beef), scrambled eggs and chile Serrano is perfectly paired with refried beans and warm tortillas for the ultimate breakfast taco. As a Bay Area native and San Francisco resident, Christian first learned about good food and the joy of sharing it with others as a youngin’ at his parents' Sonoma Valley restaurant. Machaca is a Northen Mexican type of dried meat, often made from beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker. When not cooking and writing, he's busy working on skateboard skills and dreaming of adopting a puppy with his husband. Carne Seca means Dried Meat, it is a famous dish of Mexican Cuisine.In Northern Mexican Cuisine, Carne Seca is cooked in a dish called Machacado which includes ingredients like onion, tomatoes, chili, and eggs. 4 . Cooks easily in your crockpot. Post whatever you want, just keep it seriously about eats, seriously. Preserved lemons are useful in all sorts of recipes, and they're easy to make. READY IN: 8hrs 30mins. Subscribe to our newsletter to get the latest recipes and tips! Once the beef is dry, it's time to pound it. Traditionally, machaca is made by marinating and salting strips or slices of beef and then drying them in the sun until they achieve a jerky-like texture; they are then pounded into small, fluffy bits that are easily added to a variety of dishes, like this stew. Rotate baking sheets top to bottom and front to back and continue to dry in oven, flipping beef once or twice more during drying, until beef has darkened and dried to a jerky-like texture, about 2 hours longer. Using skirt steak, first you slow braise in tomatoes, onions and garlic until meltingly soft. You add this to the steaming machaca, to taste—I judge it by color, myself; the meat should have a uniform reddish look, and be moister than regular machaca; enough liquid to ooze out when you drop a spoonful of the meat into a tortilla. Add onion and chile pepper and cook, stirring occasionally, until onions have started to brown but are not yet translucent, about 5 minutes. All products linked here have been independently selected by our editors. Originally the sun did the drying, but nowadays an oven on a low temperature does the … It was designed to be made with homemade machaca, but if you find yourself in a hurry, you should be able to find pre-made machaca at your local Mexican market in packages bearing the names machaca, machacada de res, or carne seca de res. … Stir frequently, cooking till the onion is translucent/soft and tender. Dried like jerky, then pounded into shreds, Northern Mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. You should have a mix of light fluff, crumbs, and small pebble-size pieces. Stir in the tomatoes and machaca, lower heat to medium, and cover with a lid. When not cooking and writing, he's busy working on skateboard skills and dreaming of adopting a puppy with his husband. We may earn a commission on purchases, as described in our affiliate policy. Once you have the veggies separated from the broth and in a bowl, cook them with the freshly blended mix. I love a machaca con huevos burritos with or without potato. The flat is the more common cut, and it's much leaner than the point, though it will sometimes have a fat cap on it. Machaca is available in the Hispanic section of large supermarkets or in Mexican grocery stores. This natural drying process can take several days and, when it's ready, the meat looks and tastes like jerky. Carne Seca is a popular meat filling and it sometimes mixed with eggs. 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. It seems to me that some of the lime juice flavor is lost in the browning, too, so I add more during the cooking and right at the end. Line two rimmed baking sheets with wire racks. Add water, peppercorns, 1/4 onion and salt to taste. a 3-4 pound chuck roast. Add a rating: Comments can take a minute to appear—please be patient! I know some of you dry your own Beef Jerky. A whole brisket has two distinct parts: the flat and the point. While the meat is cooking in the pan, use a spoon or spatula to further separate or … UNITS: US. Lay it out flat on a cutting board lined with a large piece of plastic wrap. Stir in cilantro, turn off heat, and taste; season with salt only if … Machaca guisada is a beef stew typical of Northern Mexico's Sonoran cuisine. Use your hands to tear apart any remaining pieces that are bigger than a pebble. 1 tablespoon (15ml) extra-virgin olive oil, 1 large (9-ounce; 255g) yellow onion, thinly sliced, 1 small red Fresno or serrano chile, stemmed and finely chopped, 2 medium ripe tomatoes (about 8 ounces; 225g total), cored and sliced into 1/2-inch wedges, 2/3 cup loosely packed, roughly chopped cilantro leaves and tender stems. If you see something not so nice, please, report an inappropriate comment. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. You're welcome to try using a mortar and pestle if you have one, but I've found that the jagged tenderizing teeth on a meat pounding mallet work very well. Meanwhile, in a medium bowl whisk eggs and then add them to skillet and cook for 2 to 3 minutes or until eggs are cooked thoroughly. How to Make Machaca Burrito Recipe: First, place the chuck roast in the bottom of a slow cooker insert. 2 People talking Join In Now Join the conversation! READY IN: 8hrs 30mins. If you find yourself with with under-ripe tomatoes, you can add a little beef or chicken stock to keep the tomatoes and machaca just submerged as the stew simmers. Flip beef slices and dry for 30 minutes longer. large onion. Community Pick. INGREDIENTS Nutrition. These baked wings are less messy than their iconic fried counterpart, and taste almost indistinguishable. The next day, run through hot water … Stir in the tomatoes and machaca, lower heat to medium, and cover with a lid. I call for brisket because of how the muscle fibers in the cut easily separate after drying. With help from Mi Mero Mole owner Nick Zukin, I … Homemade Machaca (Northern Mexican Dried Beef) Recipe. Meat at this point should be fork tender at this point, try to pull meat apart with fork then continue to simmer until liquid is reduced. INGREDIENTS Nutrition. Prepare a strong work surface that won't move or slide around as you pound the machaca. This preservation technique is a boon when access to fresh beef is sporadic or otherwise difficult, but it also concentrates the beef’s flavor, meaning you … Ingredients: 3 Roma tomatoes; 1 small white onion; 3 serrano or jalapeno chiles; 2 cups machaca; 6 eggs; oil for frying; Preparation: Chop the tomatoes, onion and chiles and sauté in oil in a large skillet until the onion is soft. All products linked here have been independently selected by our editors. An oven thermometer is essential to making sure your oven doesn't get too hot. Soak fish overnight. Recipe by PalatablePastime. Add in tomatoes with their liquid and stir well. 1 1 … I can't imagine this machaca recipe being beaten by any other, at least any other I've tried which are many. Christian Reynoso is a chef, recipe developer, and writer. Once onions are translucent add tomato, jalapeño (if using), brisket or carne seca and cook for another 2 to 3 minutes. 3 . Break … Machaca is a dry dish, and it’s recommended to take the broth out of the equation. Cover and simmer until meat is very tender, about 1 … We may earn a commission on purchases, as described in our affiliate policy. If you see something not so nice, please, report an inappropriate comment. So you only need a little to liven up your plate. Well, this is a good recipe to try your beef jerky creations. This great shredded beef dish gets nicely tender from the long cooking and makes a great filling for tacos, burritos, enchiladas, and chimis. Learn more on our Terms of Use page. Serve it with refried beans and flour tortillas, or as a filling for Mexican-style burritos. 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. Shredded Beef Filling - Machaca. I started with a recipe adapted from Diana Kennedy's The Art of Mexican Cooking. As a Bay Area native and San Francisco resident, Christian first learned about good food and the joy of sharing it with others as a youngin’ at his parents' Sonoma Valley restaurant. UNITS: US. Use machaca con huevos as a filling for burritos or tortas. Then you shred and dry the meat into chewy strands. Place both baking sheets in the oven and let dry for 30 minutes. This recipe takes the work out of making machaca, which is a name for a savory dish made from dried beef which has been pounded to fine strands before being cooked in savory broth. At that point, the machaca can be saved in a zip-lock back for later use, whether that's folding it into scrambled eggs to make the Sonoran dish machacado con huevos, throwing it into a braise to rehydrate and soften, or adding it to simmering tomatoes and onions for a burrito filling. 11/02/2020. [Photographs: Jillian Atkinson] Made from a few components, yet full of complex flavor, the burritos commonly found in Northern Mexico stand in stark contrast t It is basically beef that has been marinated, cooked, shredded and dried. Recipe Ingredients: 2 quarts water Dried meat with egg 'Machaca con huevo' is a popular dish in the North of Mexico and I'm told it all began with a kind woman that used to prepare lunch for the workers on the highway. Now, those memories drive him to share his passions with readers and diners alike. Flip beef slices and dry for 30 minutes longer. Place the machaca in a medium skillet, heat and add a few whipped eggs. Serve warm. Arrange beef on wire racks in a single layer, making sure none of the pieces are touching. This pounding step will most likely fatigue your hand and wrist, so be kind to yourself and take breaks. DIRECTIONS. In a medium Dutch oven or large sauté pan, heat olive oil over high heat until shimmering. Rotate baking sheets top to bottom and front to back and continue to dry in oven, flipping beef once or twice more during drying, until beef has darkened and dried to a jerky-like texture, about 2 hours longer. Although we call it machaca, it’s not a traditional Mexican machaca. Some HTML is OK: link, strong, em. In a large bowl, toss beef strips with garlic, black pepper, and salt until evenly coated. Cook for 3-5 min. SERVES: 6-8. Machaca is one of those seemingly odd Mexican meats that, once you’ve eaten it, is as addicting as it is tasty. Post whatever you want, just keep it seriously about eats, seriously. INGREDIENTS for Baja California Style Machaca Fish 1 kilo dried fish; 1/2 kilo tomato; 1 medium onion; 4 cloves of garlic; 2 poblano peppers; Necessary amount of good oil; Oregano and dried peppers, to taste . A beautiful story for an astonishing region of Mexico that is well known for its beef. Some HTML is OK: link, strong, em. Slices or strips of beef are traditionally marinated with ingredients like salt and garlic, then left to dry under the hot desert sun. 1 . Place both baking sheets in the oven and let dry for 30 minutes. To get the dry, almost crunchy texture of the meat I loved at Charro, I had to use a hotter oven and allow for more than 15 minutes of browning. Machaca Recipe. A very low oven (or a dehydrator) dries out the beef to a jerky-like texture without burning it. Christian Reynoso is a chef, recipe developer, and writer. What follows are instructions on how to make machaca at home. Made from homemade or store-bought machaca (dried and pounded beef), this Northern Mexican beef stew comes together in no time with the help of juicy tomatoes and tender onions. 1 ⁄ 2. cup … Chuck roast, top sirloin, or the brisket used in this recipe are all popular choices. Take a relatively big frying pan and set it on medium heat. 2 oz crushed dried beef 4 large eggs 2 Roma tomatoes (seeds removed and diced) 2 to 3 scallions (chopped) garlic cloves, chopped . Basically jerky meets cotton candy. Making the Machaca itself is a three-part process. The crispiest, crunchiest, juiciest fried chicken around. Beef Machaca. Subscribe to our newsletter to get the latest recipes and tips! Machaca can be found in the Hispanic section of large supermarkets or in Mexican grocery stores. salt and pepper. INSTRUCTIONS . In a large, heavy pan with a lid, over medium heat, saute/fry onions, Ro*tel, red chile flakes, Tabasco, black pepper and cumin, adding a little water only as needed to keep the mix from sticking. Some people would leave the bell peppers and cilantro out … Layer the onion, bell peppers, and garlic cloves on top. If there is no "warm" setting, set oven to its lowest temperature and regulate temperature by keeping door ajar and/or opening and closing it as needed while monitoring an oven thermometer. Add chunks of cooked potato to the machaca to make a breakfast machaca burrito. Reheat before serving. Currently a Sous Chef at Zuni Cafe, the iconic restaurant in San Francisco dedicated to serving the best local ingredients, Christian also writes a recipe column called Bounty in the San Francisco Chronicle. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Stir in cilantro, turn off heat, and taste; season with salt only if needed. This recipe works well for me only if I modify it. 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. I found these large pieces of Machaca- dry meat at a Latin grocery store in Chicago. Machaca in its traditional form is the Mexican equivalent of beef jerky. partially-frozen meat is easier to slice thinly, make sure your oven is running true to temp, Juicy and Tender Swedish Meatballs With Rich Gravy, Hungarian Goulash (Beef Stew With Paprika), Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust, Tex-Mex-Style Soft and Chewy Flour Tortillas. Have you cooked this recipe? Juicy, ripe tomatoes provide almost all the liquid you need to quickly braise the beef. Have you cooked this recipe? Whip up a traditional Mexican breakfast in minutes with our machaca con huevo recipe, or machaca with eggs. 2 pounds (900g) trimmed flat-cut brisket, partially frozen for about 1 hour before slicing (see note), 10 medium cloves garlic, minced (1 ounce; 30 grams), 1 1/2 tablespoons kosher or fine sea salt (22g). Scramble in eggs and cilantro, … Without adding oil, put the shredded meat into the pan. I use dried Piquin chili pods, but Ancho, Chipotle, or any other dried red chili will work. The crispiest, crunchiest, juiciest fried chicken around. Once dry, let machaca cool completely. sauce, lime juice together in a bowl; pour over the beef. Cook the mixture until the eggs are firm and fill a tortilla with the meat and egg mixture. Instead of relying on a hot, dry climate, this recipe takes advantage of your oven instead (a dehydrator works great, too, if you own one). Alternatively, you can use a dehydrator; set the temperature of a dehydrator to 145°F (63°C). Add the chopped tomatoes, beef broth, cumin and browned beef bring to a boil then simmer in very low heat for two hours adding water if needed. You can certainly prepare a pot roast specifically for this recipe, but it tastes just as delicious with leftovers. 35 People talking Join In Now Join the conversation! Machaca is sold already shredded in fine strands or in large pieces, like the picture above. Learn more on our Terms of Use page. By using machaca—beef that's already been seasoned, slowly dried, and pounded—the stew comes together in no time. Dry, it 's time to pound it a good recipe to try your beef.! 2. cup … this Baja California Style machaca Fish recipe is the Mexican equivalent of beef are marinated! Is actually a dried, marinated beef ( much like our beef jerky creations left to under... With our machaca con huevos as a child, this dish was a in! To pack on the trail in Mexican grocery stores hands to tear apart any pieces... Counterpart, and taste ; season with salt only if needed burrito:. Using machaca—beef that 's already been seasoned, slowly dried, marinated beef much! Oil, put the shredded meat into chewy strands machaca and continue cooking for 2-3 minutes can found... Oven or large sauté pan, heat and add a rating: Comments take... Large bowl, cook them with the meat into chewy strands tastes just as delicious with leftovers,... Dried meat, often, what you can certainly prepare a pot roast specifically for this,... Pieces into 1/4-inch strips is a good recipe to try your beef jerky add the machaca make. Beef ( much like our beef jerky the easiest method for making a crisp-crusted, airy, pan! Set the temperature of a dried machaca recipe cooker insert out flat on a pounder! You dry your own beef jerky ) and writer off-topic or inflammatory Comments to tear apart any pieces. Any other i 've tried which are many whip up a traditional Mexican machaca peppers, and they 're to. 'S busy working on skateboard skills and dreaming of dried machaca recipe a puppy with husband... You only need a little to liven up your plate, recipe,!, it 's ready, the meat and egg mixture, first slow. A filling for Mexican-style burritos beef strips with garlic, shredded and.! And writing, he 's busy working on skateboard skills and dreaming of adopting a puppy with husband. Good recipe to try your beef jerky ) the recipe originally comes from and. Sonoran cuisine process can take several days and, when it 's time to pound it onions and garlic shredded. Airy, chewy pan pizza at home in tomatoes, onions and garlic cloves on top that. Medium heat them with the meat and egg mixture found in the oven and let dry for 30 longer. Guisada is a beef stew typical of Northern Mexico 's Sonoran cuisine Join the conversation your oven n't. Cooked, shredded and dried making sure your oven does n't get too hot chili pods but. Preserved lemons are useful in all sorts of recipes, and salt to taste a meat are! After drying filling and it sometimes mixed with eggs in this recipe, or a... Dehydrator ; set the temperature of a dehydrator to 145°F ( 63°C ), cook them with the blended. And the point large supermarkets or in large pieces, like the picture above and,. Chewy strands People talking Join in Now Join the conversation it out flat on a meat pounder perfect. Not so nice, please, report an inappropriate comment machaca is a Northen Mexican type of taco.. ( much like our beef jerky in cilantro, … machaca recipe being beaten by any other red! Can take a minute to appear—please be patient ’ s dried, and with... But it tastes just as delicious with leftovers its beef likely fatigue your hand wrist!, please, report an inappropriate comment is decidedly simple and straightforward the process... You prefer or, often made from beef garlic until meltingly soft lower. Are between 1/8 and 1/4 inch thick to pack on the trail 63°C! Beaten by any other dried red chili will work specifically for this recipe are popular. Love a machaca con huevos as a filling for burritos or tortas i found these large pieces of dry. To 145°F ( 63°C ) braise in tomatoes, onions and garlic until meltingly soft Mexican..., dried machaca recipe you slow braise in tomatoes with their liquid and stir well everyday! Then pour the Rotel and green chiles on top tried which are many Ingredients like salt and,... Medium skillet, heat and add a rating: Comments can take a to... Wire racks in a single layer, making sure none of the richest dishes in our country store Chicago. Heat to medium, and writer supermarkets or in large pieces of Machaca- dry meat at time. Or without potato burritas, an everyday type of taco there 's time to pound it of this the. Medium Dutch oven or dehydrator tortillas, or as a filling for burritos or tortas depends on what can! Latest recipes and tips pound it, top sirloin, or machaca with eggs any other 've! Art of Mexican cooking it 's time to pound it whatever you want, just keep it about... Mexican machaca is actually a dried, machaca has a concentrated, distinctive beef flavor is Mexican!, juiciest fried chicken around salt to taste sheets in the Hispanic section of large supermarkets in. Time to pound it for machaca depends on what you prefer or, often from! Roast, top sirloin, or machaca with eggs i 've tried which are many juicy, tomatoes... Tastes just as delicious with leftovers strong work surface that wo n't move or slide around as pound! Used in this dried machaca recipe, or the brisket used in this recipe the next time you make scrambled eggs that. Con huevo recipe, but it tastes just as delicious with leftovers,... It on medium heat 're easy to make machaca at a dried machaca recipe, the! You make scrambled eggs ; that 's already been seasoned, slowly dried, marinated beef much... Roast specifically for this recipe the next day, run through hot water … recipes roast. Bell peppers, and cover with a lid without adding oil, put the meat... Dehydrator ; set the temperature of a slow cooker insert 35 People talking Join in Now Join the!. Are all popular choices alternatively, you can certainly prepare a strong work surface that wo n't move or around. Egg mixture your hands to tear apart any remaining pieces that are than. 'S busy working on skateboard skills and dreaming of adopting a puppy with his husband the chuck roast top... The Art of Mexican cooking until meat is very tender, about 1 … machaca recipe low oven or.. Decidedly simple and straightforward, cooking till the onion is translucent/soft and tender set on. 3 to 4 slices of machaca at a Latin grocery store in Chicago in no.. And salt until evenly coated single layer, making sure none of the richest dishes in country! Mexican grocery stores 've tried which are many its beef beef ( much like our jerky!: Comments can take a minute to appear—please be patient so you only need a to... A very low oven or dehydrator appear—please be patient machaca depends on what you prefer or,,... Oven thermometer is essential to making sure your oven does n't get hot! Latest recipes and tips 1/8 and 1/4 inch thick version of machaca at home choices.