Post-ConquestĪfter the Spanish came to the new world, they brought several methods of cooking, and different sources of food that were previously unknown or unavailable to the indigenous Mexicans. This included meat from domesticated animals (such as beef, pork, goat, chicken, and sheep), various dairy products (such as cheeses and milk), fruits and vegetables, rice, sugar, and olive oil. Machaca & Carne Seca: What Are They?īoth beef dishes emanating from the northern regions of Mexico, machaca and carne seca are popular comfort foods that have become popular around the world.
The logical place to begin is with carne seca. Meaning “dried meat” in Spanish, carne seca is in essence the Mexican equivalent of beef jerky, and is a great savory snack in Mexican cuisine, one that is popular throughout South America and the south-western United States, where certain variations exist. In Arizona, carne seca is a popular dried meat filling used in and around Tucson, and is incorporated into enchiladas, tacos, and chimichangas, usually combined with eggs. The same can be said in California, where the proximity to both Arizona and northern Mexico has influenced a similar taste for carne seca, becoming a similarly popular filling for Mexican dishes. New Mexico is where the recipe differs somewhat, as the dried meat is eaten as a crispy snack, similar to potato chips or crispy bacon. This perhaps resembles more closely the original intention for the meat, and has obvious ties to the prominent Mexican community and culture within the state. Of course, the most famous dish that carne seca is used to make is machaca (or machacado as it is called in the north). This is a tomato-based dish, which incorporates onions, eggs, chili verde, and occasionally potatoes. Whip up a traditional Mexican breakfast in minutes with our machaca con huevo recipe, or machaca with eggs.The carne seca is then shredded thin and mixed into the sauce to create a wholesome, beef dish. What to Expect from This Machaca con Huevo Recipe Hailing from Nuevo León in northern Mexico, this combination of carne seca (dried beef), scrambled eggs and chile Serrano is perfectly paired with refried beans and warm tortillas for the ultimate breakfast taco. Huevo con machaca is a quick, hearty meal that can be served at breakfast or brunch, and rolled into a burrito or taco with your favorite flour tortillas. Because it’s dried, machaca has a concentrated, distinctive beef flavor. So you only need a little to liven up your plate.
Simply sauté onion, garlic, shredded beef and tomatoes. Scramble in eggs and cilantro, and you’re ready to eat! What is Machaca? Machaca is spiced pork or beef that has been pounded, dried and shredded, and doesn’t require refrigeration. Similar to beef jerky, it’s typically salty and eaten as a snack or rehydrated and used in dishes like our machaca con huevo, also known as machacado con huevo. You can find machaca in most Mexican grocery stores.
This recipe is fácil (easy) and deliciosa (delicious). My favorite combination!Ĭhop tomatoes, onion, garlic and Serrano chili. Heat pan to medium and pour in cooking oil.Īdd shredded beef to the pan and quickly stir. Stir machaca constantly for three minutes, making sure the beef doesn’t stick to the pan. Stir until onions and machaca are combined.Ĭook for one minute, stirring constantly.Ĭook for one more minute, stirring frequently.Ĭrack four eggs into a bowl and add salt to taste.
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