We can cook with it though! The options are limited by your imagination, but I will share a few… starting with this machaca breakfast burrito recipe. What do you do now? Yes, you can and should just pop some into your mouth.
It’s technically jerky – which means it can also sit out at room temp for at least a month.Īt this point you’ll have yourself a giant pile of fluffy flakes of meat. Once ground, this can stay fresh in the fridge for a few months, sealed. El Rio also has some prepared take-out food such as burritos with machaca and beans. I don’t recommend a food processor as it tends to gum up the meat. The molcajete really helps push the fibers down and break them apart into a fluffy texture. Shrimp (Salsa ranchero, rice, delicious shrimp) 6.50. Ranchero (Chile relleno stuffed with steak, salsa ranchero, rice, cheese and beans) 7.50. Choice of carne asada or adobada, grilled onions, salsa, cilantro, guacamole and cheese served with beans. The best way to grind down the carne seca jerky is using a molcajete or a mortar and pestle. Uruapan (Delicious shrimp, sour cream, nase sauce, cheese, rice and pico) 6.25. To get the most of out this post I highly recommend that you check out the recipe for Smoked Carne Seca: Mexican Jerky, which is the base recipe for machaca.
That’s why it isn’t common and is generally $15-25 per pound if you want to purchase it. The authentic process takes multiple days to create carne seca, the precursor to grinding it up into machaca. Machaca is one of my favorite ingredients, and most likely something you haven’t run across if you’re not from the Southwest region of the US. It also doesn’t help me much, because I want it much more often than just summertime.
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