📝 About This Recipe
Born from the rugged ranching traditions of Northern Mexico, Machaca is a masterclass in meat preservation, transforming lean beef into savory, concentrated shreds of pure umami. This recipe honors the authentic method of curing, smoking, and air-drying the beef until it reaches a jerky-like consistency before being pounded into delicate fibers. The result is a versatile, smoky protein that captures the essence of the Sonoran desert, perfect for elevated breakfasts or hearty campfire tacos.
🥗 Ingredients
The Beef
- 5 lbs Beef Eye of Round or Bottom Round (Trimmed of all visible fat and silver skin)
The Dry Rub & Cure
- 1/4 cup Kosher Salt (Essential for the curing process)
- 2 tablespoons Black Peppercorns (Coarsely cracked)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Mexican Oregano (Dried and crushed)
The Rehydration & Sauté (For Serving)
- 2 tablespoons Lard or Vegetable Oil (Traditional lard adds the best flavor)
- 1 medium White Onion (Finely diced)
- 2 medium Roma Tomatoes (Seeded and diced)
- 2 pieces Serrano Peppers (Minced; remove seeds for less heat)
- 1/4 cup Beef Broth or Water (To moisten the shreds)
- 1/4 cup Fresh Cilantro (Chopped for garnish)
👨🍳 Instructions
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1
Slice the beef along the grain into long strips approximately 1/4 inch thick and 2 inches wide. Slicing with the grain is crucial for achieving the signature long shreds later.
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2
In a small bowl, combine the salt, cracked black pepper, garlic powder, onion powder, and Mexican oregano to create your curing rub.
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3
Lay the beef strips on a baking sheet and coat each piece thoroughly with the rub on all sides. Massage the spices into the fibers.
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4
Place the seasoned beef in a glass dish, cover with plastic wrap, and refrigerate for at least 4 hours (or overnight) to allow the salt to draw out moisture.
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5
Prepare your smoker or oven. If using a smoker, aim for a very low temperature of 150°F (65°C) using pecan or mesquite wood for authentic flavor.
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6
Arrange the beef strips on wire racks, ensuring they do not touch. This allows maximum airflow for even drying.
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7
Smoke or dehydrate the beef for 8-12 hours. The meat is ready when it is completely dry, stiff, and dark, but still has a slight flex without snapping like a cracker.
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8
Once dried, remove the beef and let it cool completely. It should look like very dry jerky.
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9
Traditionally, the meat is pounded with a 'tejolote' (stone pestle). You can achieve this by placing the dried strips in a heavy-duty bag and hitting them with a meat mallet or rolling pin until the fibers separate into fine shreds.
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10
For a modern shortcut, pulse the dried strips in a food processor for 5-10 seconds until you reach a 'fluffy' shredded consistency. Do not over-process into a powder.
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11
To prepare for eating (Machacado), heat lard in a large skillet over medium heat. Add the onions and serranos, sautéing until translucent (about 4 minutes).
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12
Add 2 cups of the dried beef shreds to the skillet. Stir constantly for 2-3 minutes to 'toast' the meat and wake up the smoky oils.
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13
Fold in the diced tomatoes and the beef broth. The moisture will rehydrate the meat slightly, making it tender yet chewy.
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14
Cook for another 3-5 minutes until the liquid has mostly evaporated and the flavors are melded. Garnish with fresh cilantro.
💡 Chef's Tips
Always use the leanest cut of beef possible; fat will go rancid during the drying process and prevent a long shelf life. If your oven doesn't go down to 150°F, prop the door open with a wooden spoon to lower the internal temperature. Pounding the meat while it is still slightly warm from the smoker makes the fibers separate much more easily. Store your finished dry machaca in an airtight container in a cool, dark place for up to 2 weeks, or freeze for up to 6 months. If the meat feels too salty after drying, reduce the salt in the final sauté stage—the drying concentrates all flavors.
🍽️ Serving Suggestions
Machacado con Huevo: Whisk 4 eggs and scramble them directly into the sautéed meat mixture for the ultimate Northern Mexican breakfast. Serve inside large, thin Sonoran flour tortillas with a side of creamy refried beans. Top with a squeeze of fresh lime and a spicy Salsa Roja or Chiltepin salsa to cut through the smokiness. Pair with a cold Mexican lager or a hot cup of café de olla seasoned with cinnamon and piloncillo.