Embark on a culinary adventure and bring a taste of Northern Mexico to your kitchen with this authentic Machaca recipe. Machaca is a flavorful dried beef that's shredded and used in various Mexican dishes. It's a staple in the region, known for its savory taste and versatility. Dive into this time-honored preparation to create something extraordinary that can be enjoyed in tacos, burritos, or even with eggs. This recipe comes straight from the expertise of La Capital, showcasing the traditional method with a modern kitchen twist.
Ingredients:
- 2 lean beef cuts (Recommendations: "el cohete" or "la pulpa" from the leg of the cow)
- Fine salt to taste (pink Himalayan or any fine salt available)
- Water for rehydration
- Charcoal for grill (if using the grilling method)
Detailed Instructions:
1. Prep Time: 1 hour to clean and freeze beef; Cook Time: 13.5 hours drying + additional time for grilling and rehydration; Total Time: Around 15 hours total, or more depending on drying and grilling times.
2. Equipment: Freezer, Sharp knife or meat slicer, Desiccator or oven with low temp setting, Mesh (if drying outside), Grill (optional), and Pot for rehydration.
3. Begin by cleaning your selected beef cuts, removing any excess fat. Lean cuts are preferred for this recipe.
4. Place the beef in the freezer for approximately one hour. This step will make slicing the meat easier.
5. Ideally, use a meat slicer to achieve uniformly thin slices, but a sharp knife can also be used.
6. Slice the beef as thinly as possible, aiming for even thickness across all slices.
7. Season the beef slices evenly and generously with fine salt. While the meat should be well-seasoned, avoid over-salting.
8. If utilizing traditional methods, hang the beef slices on a clothesline, covered with mesh to protect from insects, and allow them to dry in the sun for several days. Alternatively, use a desiccator set to about 105 degrees Fahrenheit (40 degrees Celsius) to mimic sun drying. It should take less than 24 hours in the desiccator.
9. Once dried, the beef should be pliable but not brittle or breakable when bent.
10. Optionally, give the dried beef a quick grill on low charcoal heat for color and added flavor. Ensure your hand can withstand the heat for 6-8 seconds above the grill to avoid burning the meat.
11. Submerge the grilled (or simply dried, if not grilling) beef in a pot of almost boiling water to rehydrate it.
12. Once rehydrated, your machaca is ready to be shredded and used in various dishes.
Cooking Tips:
- Keep an eye on the meat while it is on the grill to prevent any burning.
- If you're not in a sunny location, a low temperature oven can work as an alternative to a dehydrator, although times and temperatures may vary.
Servings:
The quantity of beef used will yield several servings, usually enough for multiple dishes, as machaca is often used as a component in recipes rather than a standalone dish.
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This recipe was inspired by the Mexican cuisine expertise of La Capital. You can find more mouthwatering dishes and culinary ideas on their YouTube channel: https://www.youtube.com/@lacapitalcocina
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