![]() ![]() Dice garlic, onions and put tomatoes through food processor until they're nearly liquid. To make hot sauce, chop árbol peppers and brown in sesame oil. Set slow cooker to low and cook for four hours or until meat is soft but relatively dry. Slices or strips of meat are traditionally rubbed with simple spices and left outside to dry under the desert sun. Add shredded meat from the food processor and stir. Traditional Machaca is a Northern Mexican type of dried meat, often made from beef or pork. After garlic, onions and chiles are lightly browned, add beef broth, red chile sauce and salt, stirring to combine. Put onions and oil in a slow cooker and saute. (You can also do this in the traditional way, with a mortar and pestle.) Do that and shake some more to soften the beef as much as possible.Īfter marinating, discard the marinade and put the softened, torn pieces of carne seca into a food processor to shred as finely as possible. After two or three hours, the beef should be soft enough to tear into smaller pieces. Hot sauce 12 chile de árbol peppers, diced, with seedsĬombine ingredients for the marinade in a large plastic container and shake to mix.Īdd dried beef and marinate for four to eight hours, agitating the marinade to soak the beef and moving the beef every few hours. Googling turned up three threads in which people discussed the "food epiphany" of machaca and the disappointment of available recipes, which "sound like shortcut versions that are basically shredded stewed meat, which does not even come close to the real thing."ġ pound carne seca (dried, unseasoned beef jerky in large slabs, available at the meat counter at Mexican markets, including La Tapatia in Southeast Portland)Ĥ dried chile de árbol peppers, diced, with seeds And it comes inside a still-steaming flour tortilla. Those machaca burros are among the best things I've ever eaten-the beefiness is otherworldly, like a wagyu rib-eye magically made of spicy jerky then turned into beef bourguignon. Los Arcos - Carne Seca de Res - Machaca - Shredded Beef Jerky - 250g - Mexican Food from Blanquillo Montemorelos, N.L. Service is beyond excellent Also dined at 'Las Palomas' on the malecon and besides the great atmosphere, had a great meal. The restaurant is famous for its burros-in Sonora, there's no "-ito"-made with flour tortillas and machaca. This is my third summer staying at the Marina Vallarta and my favorite breakfast spot is 'Las Palomas Doradas' The chilaquiles plate or eggs with chorizo or machacha are tasty Orange juice is freshly squeezed. Machacha carne windows#Carolina's has bars on the windows and a lunch rush that flows like the Colorado River. My favorite Sonoran machaca comes from a place called Carolina's in South Phoenix. In Sonora, versions vary from pan-fried shavings to ultra-beefy stew made with rehydrated beef. To Re-Warm Tortillas (Only if Needed): Heat a 10-inch cast-iron or carbon steel skillet over medium heat until warmed through, then, working with 1 at a time, add a tortilla and cook. Set over medium-low heat and cook, stirring occasionally, until warmed through. When it is made with carne seca, it's dry and jerkylike, served like bacon bits on scrambled eggs. In a saucepan, combine Machaca Guisada with 1 tablespoon water. Outside Sonora, machaca becomes shorthand for a combination of stewed beef and eggs, typically eaten for breakfast. You'll find machaca on menus all over Mexico and the United States. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |