Machaca

Machaca is a cherished traditional dish featuring dried, spiced beef or pork that is rehydrated and used in various recipes throughout Northern Mexico and the Southwestern United States. It is readily available in ethnic grocery stores and supermarkets in these regions. When dried meat is not available, slow-cooked roast beef or fried, shredded skirt steak can serve as a suitable substitute.

This adaptable dish can be enjoyed in numerous forms, including flautas, tacos, burritos, or combined with eggs, onions, and peppers. It is frequently served with large flour tortillas, creating a hearty and satisfying meal.

While machaca is a staple in northern Mexico and U.S. states such as Arizona, California, and New Mexico, it is less familiar to those in central and southern Mexico, particularly among lower-income communities. Traditionally, machaca was made by drying and spicing beef or pork, then rehydrating and pounding it to achieve tenderness. Modern refrigeration has reduced the necessity for dehydration. Today, machaca is typically made from well-cooked, shredded beef simmered in its own juices until it reaches the desired consistency.

In places like Tucson, Arizona, and further south, machaca is often prepared in a dry style that closely mimics the original dried meat version. In some regions, it is also known as "carne seca." The dish has deep roots in the preservation techniques of ranchers and cowboys in northern Mexico, who perfected the art of drying beef with chilis and native spices to extend its shelf life.