I live in Thailand and beef is not popular here, but dried shredded pork is a staple available in almost any store. The green peppers (about 3-4" long and banana shape) here are mildly spicy and the ripe red ones are spicier, and the tiny prik kee noo suan (mouse-dropping chili) is really spicy (ripe red more than green). I'll try with pork and the green chilies and if I like it I'll wind up making it for my wife's family. Thanks Rick.
There is a wonderful place in El Paso TX called Lucy’s Restaurant. It is a simple restaurant next to a dive bar (Kings X’s). They have served machaca for over 50 years. They used pulled brisket for the meat, and cover the machaca with their chili con queso, so has a Tex Mex flavor. We’ve travelled over 150 miles for their signature dish!! I’ve had machaca all over northern Mexico, but I always remember Lucy’s!!
American version i grew up on with the same name was was just shredded beef. Usually slow cooked and shredded then fried/toasted up on a flat top to remove moisture. Using dried beef reminds me of an 1800's recipe
My doctor told me to incorporate more protein in my diet as I am trying to rebuild muscle after an illness… thank you for bring variety into my diet! Off to my local Mexican supermarket! Love your channel💕
I've never had machaca before but that is going to change. I can't wait to make this. I wish there was a Mexican store around here, I'd go crazy in it. Thanks for this recipe Rick, can't wait to try it. Yours is one of my favorite channels on here.
A small taqueria in Rosenberg, Tx called Ideal Bakery has machacado and egg tacos and it is very good. The shredded jerky has a unique flavor profile that really livens up the eggs! Theirs doesn’t appear to have onions/peppers/tomatoes unless it is cooked down and not visible, but it looks like straight eggs....
I love my machacado in a plate with soupie refried beans or regular beans with 1 trigo tortilla and 1 corn tortilla. Mmm my favorite way to start my day. 👍
"Cecina" is indeed what is traditionally used to make machaca, but cecina hasn't been as readily available as it is today. Many families deliberately add additional chunks of beef to Caldo de res such that you would have spare beef to shred and saute with " recaudo " and eggs in my family garbanzo where commonly found in machaca and it was served in corn tortillas and topped with rabanos and jalapeños en escabeche. This breakfast will wake the dead it's so good and hearty. A man can work many many hours if he starts his day with this dish.
Okay I'm going to have to put this on my breakfast rotation. I've had machaca before but didn't like it that much because it was always served in long, tough beef strips. I bet the fluffy and fried machaca taste totally different and awesome. I'm really intrigued now, I gotta make this! Thanks Rick!
I love your videos and just the style you have for presenting recipes and different ideas around Mexican cuisine. You present your way, impart a sense of the history, and give a roadmap without judgement for how others go about it. It’s just a really welcoming way of teaching and thank you for the awesome content you create.
Other than driving 30 miles we don't have a Mexican store near. Wonder if a good store bought beef jerky would work just as well. When Rick added the tomatoes my 1st thought was adding in a can of fire roasted tomatoes to boost the flavor.
Machacado a La Mexicana is endless with what ever beef Jerky of choice. I prefer the the Rancho style my mother made with wild chile pickin with a little of Serrano cooked in bacon fat.
Rick, you keep talking about using low temperature rendered lard. It would be good if you did a short video on how to prepare lot temperature rendered lard for home use,. You could tell the viewers the difference in taste you get when using back fat (fatback) vs leaf fat and the difference in taste if you use a higher temperature. What is your thoughts about added water that can be used to keep the temperature low? (If you use water it is imperative that you make sure all the water evaporates before you finish rendering the fat or the lard will go rancid.)
Mr. Bayless I love your channel and recipes, and have watch you for years. Sorry I'm never going to use my precious beef jerky like this. It is my favorite snak. Love you and your family.
I make my own jerky for machaca and purposefully make it extra dry and crispy. Food processor does well breaking it up. If it's store bought or even homemade that is on the chewy side, the food processor doesn't break it up as well and you end up with some large chunks. Good luck!
Is this machaca seasoned with anything other than salt? Looking online a bit, it seems that some machaca is just salt and maybe some Prague powder, while some has guajillo and lime, and some has other things. Not sure which you have in this dish....
The traditional "carne seca" and the one he used from the package to make the "machacado con huevos" has only salt. There are other ones that have added lime and spicy flavors so it can be eaten as a snack mainly. Ger the traditional with just salt and the one that is fully shredded, that will make it easy to make this dish.
Rick, do you ever buy Taco seasoning? My friend Juan and his wife like chicken tacos but they don't ever use taco seasoning. They will buy a rotisserie chicken, peal away the skin and cut up the meat for their tacos. Then add fresh jalapeños and tomatoes and cilantro to their tacos.
I don't think that frame is a rectangle. The vertical closest to the door looks fairly parallel to the corner... with irregularly shaped objects, sometimes you have to choose.
