Machaca Explained

Machaca
Country:Mexico
Region:Northern Mexico
Type:Dried meat
Main Ingredient:Beef or pork
Minor Ingredient:Chilis and other spices

Machaca pronounced as /es/ is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico 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 roast beef (brisket)[5] [6] or skirt steak 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 of Arizona, California, and New Mexico, and in Texas where it is known as machacado. In central and southern Mexico, it is not well known by lower socioeconomic classes.[7]

History

Machaca was originally prepared most commonly from dried, spiced beef or pork, 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 with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico.[9]

After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the United States as jerky. 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, or medio. In Tucson, 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 and Sonora, Mexico.

Serving

Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos,[10] or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter.[11] A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.[12]

See also

Notes and References

  1. Web site: El origen del machacado con huevo . 3 November 2013 . Mitos y leyendas de Homero Adame . Homero . Adame . es . The origin of machacado con huevo.
  2. News: Tía Lencha ampliará su mercado de exportación . El Economista . 22 March 2012 . Armando . Torres . es . Tía Lencha expand its export market.
  3. News: Estados Unidos abre frontera a la machaca . 30 July 2013 . El Horizonte . es . .
  4. Web site: A breakfast of machaca con huevos . August 19, 2014 . Alhambra Source . Stephen . Chavez . dead . https://web.archive.org/web/20141224205739/http://www.alhambrasource.org/news/breakfast-machaca-con-huevos . December 24, 2014 .
  5. McKenna, John. Gran, gran fiesta Mexican food Irish Times 2 January 1999
  6. News: Latino Recipes For The Holidays: Machaca Con Huevos . . December 26, 2013 . Stephen . Chavez . Art . Rodriguez . amp.
  7. Web site: Consulta . Mitofsky . October 2006 . Consumo de Platillos Tipicos: Encuesta Nacional de Viviendas . PDF . https://web.archive.org/web/20080227032521/http://www.consulta.com.mx/interiores/99_pdfs/12_mexicanos_pdf/mxc_NA20061005_PlatillosTipicos.pdf . 2008-02-27 . es . 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. .
  8. Book: Jamison . C.A . Jamison . B. . amp . 1995 . The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico . Boston . The Harvard Common Press . registration . machaca. . 9781558321038.
  9. Web site: Ibarra-Armenta . A.S. . Valdez-Urías . D.B. . Zamorano-García . L. . Cumplido-Barbeitia . L.G. . González-Ríos . H. . González-Méndez . N.F. . amp . Estudio y Mejora del Proceso de Secado de Carne de Bovino para Carne Seca y Machaca. . PDF . https://web.archive.org/web/20120210133044/http://www.ciad.mx/boletin/enefeb02/Investigacion3.PDF . 2012-02-10 . .
  10. News: Delicious discoveries in Mexican cuisine . February 20, 2014 . Paisley . Newburn . Phoenix (UBC Okanagan student paper) . August 22, 2014 . November 1, 2014 . https://web.archive.org/web/20141101003025/http://www.thephoenixnews.com/2014/02/delicious-discoveries-in-mexican-cuisine/ . dead .
  11. Web site: Griffith . J.F. . April 1997 . La Comida Mexicana en Tucson . es . El Folklórico del Sur de Arizona . 2007-07-30 . https://web.archive.org/web/20140423235429/http://parentseyes.arizona.edu/folkarts/tucfood_es.html . 2014-04-23 . dead .
  12. Web site: Machaca con Huevo . 2007-07-30 . Instituto Tecnologico y Estudios Superiores de Monterrey (ITESM) . https://web.archive.org/web/20070927042858/http://www.chi.itesm.mx/chihuahua/arte_cultura/cocina/c_llevar/machaca.html . 2007-09-27 . es . . .

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