(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. The restaurant is famous for its burros-in Sonora, there's no "-ito"-made with flour tortillas and machaca.
#MACHACHA BURRITO 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.
/https://www.thestar.com/content/dam/thestar/life/health_wellness/nutrition/2010/05/06/the_dish_steak_burrito_is_a_pound_of_food/steakburrito.jpeg "machacha burrito")
In Sonora, versions vary from pan-fried shavings to ultra-beefy stew made with rehydrated beef. When it is made with carne seca, it's dry and jerkylike, served like bacon bits on scrambled eggs. 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.
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