.jpg) Machaca | |
| Type | Dried meat |
|---|---|
| Place of origin | Mexico |
| Region or state | Northern Mexico |
| Main ingredients | Beef orpork |
| Ingredients generally used | Chilis and other spices |
MachacaSpanish:[maˈtʃaka]ⓘ is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in NorthernMexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas.[1][2][3][4] In areas where the dried meat product is not easy to obtain, slow-cooked roastbeef (brisket)[5][6] orskirt steak[4] shredded and then fried is sometimes substituted.
The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states ofArizona,California, andNew Mexico, and inTexas where it is known asmachacado. In central and southern Mexico, it is not well known by lower socioeconomic classes.[7]
Machaca was originally prepared most commonly from dried, spicedbeef orpork, and then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.[8] While drying meat is one of the oldest forms of preservation, the drying of beef withchilis and other native spices was developed by the ranchers and cowboys of northern Mexico.[9]
After the arrival ofrefrigeration,dehydration was no longer needed for preservation. Most dried beef is sold in the United States asjerky. In Mexico, it is still sold for cooking and snacking; this is done primarily in the north and in small-scale operations.[9] Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, ormedio. InTucson, Arizona, and southward, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat.Carne seca is an alternative name for machaca in parts of the Southwest andSonora, Mexico.[8]
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Prepared machaca can be served any number of ways, such as tightly rolledflautas,tacos, orburritos,[10] or on a plate with eggs, onions and peppers (chiles verdes orchiles poblanos). Machaca is almost always served with flourtortillas that tend to be large, up to 20 inches in diameter.[11] A very popular breakfast or brunch dish ismachaca with eggs, associated with miners in the state ofChihuahua.[12]
Donde si se nota una diferencia importante es en la proporción de consumo en niveles socioeconómicos; los niveles bajos han consumido en menores ocasiones alimentos como chilorio, machaca y cochinita pibil, lo que elimina la creencia que son alimentos populares, sobre todo fuera de sus regiones de origen. [Where a significant difference is noted is in the proportion of consumption across socioeconomic levels; those in lower socioeconomic levels have consumed foods such as chilorio, machaca, and cochinita pibil less frequently, which disproves the belief that these are popular foods, especially outside their regions of origin.]
machaca.
