Machaca
By: 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.


Social/Political
 In Mexico, wheat flour tortillas and traditional Machaca commonly come together to make burritos. They are an everyday type of taco there. 
History: The Spanish word "Machacha" means "crushed" in English

Comments:
Anonymous

Wow!
Anonymous

good info!! Thanx!!
Anonymous

good info!! Thanx!!
Anonymous

Wow!