Machaca (Mexican Dried Meat)

Machaca con Huevo is a traditional Mexican dish originating from the northern regions of Mexico. It's made using machaca, which is dried and crushed beef, combined with scrambled eggs for a savory and protein-rich breakfast. Served with beans and salsa, this dish is a favorite for its rich flavors and heartiness.

Ingredients:

• 🥩 1 pound lean beef (beef chuck or beef tenderloin)
• 🧂 2 teaspoons salt (optional, depending on your sodium preference)
• 🥚 4 eggs
• 🧅 1 small onion, chopped
• 🌶️ 1 jalapeño, chopped (optional for spice)
• 🍅 1 tomato, diced
• 🫑 1/2 bell pepper, diced
• 🫒 1 tablespoon olive oil
• 🌿 Fresh cilantro, chopped (for garnish)

Instructions:

1. Preparation of Machaca:
   • Wrap the beef in plastic wrap and place it in the freezer for about 20-30 minutes. This will make it easier to slice.
   • Remove the beef from the freezer and use a sharp knife or meat slicer to cut it into thin slices.
   • Salt the beef slices to aid in preservation and enhancing flavor.
   • Use a food dehydrator, set at a temperature of 150-180°F (65-82°C), to dehydrate the meat completely. This can take up to 12 hours. Ensure the environment is hot and dry.
   • Once the beef is dry, use a molcajete or metate to crush the meat into smaller pieces, creating the traditional machaca texture.
2. Cooking Machaca con Huevo:
   • Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent.
   • Incorporate diced jalapeño, tomato, and bell pepper, cooking until they soften.
   • Add the crushed machaca and sauté for a few minutes, allowing the flavors to meld.
   • In a separate bowl, beat the eggs and then pour them over the machaca mixture in the skillet.
   • Stir continuously until the eggs scramble and are fully cooked.
   • Garnish with freshly chopped cilantro before serving.

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Equipment: Sharp knife, food dehydrator, skillet, molcajete or metate

Cooking Tips:

• Adjust seasoning according to your taste preference, especially if you're sensitive to salt.
• For those without a food dehydrator, consider using an oven at its lowest setting to dry the beef.

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Machaca (Mexican Dried Meat)

COSORI Food Dehydrator for Jerky, 10 Trays, 16.2ft² Drying Space, 165°F Temperature Control, 48H Timer, 1000W Dehydrator Machine, Stainless Steel, for Herbs, Fruit, Meat, and Yogurt, Silver

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