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Any recipes for Machaca?

TheArrowEgg
TheArrowEgg Posts: 3
edited November -0001 in EggHead Forum
I had a great breakfast at a restaurant in Loreto Mexico at Cafe Ole. It was called Machaca or Muchaca and seemed to be a local favorite...Does anyone have a recipe for this?[p]Brad
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Comments

  • Bordello
    Bordello Posts: 5,926
    TheArrowEgg,
    Hell,
    I had to goole it just to see what it is. Interesting and sounds good. Should not be hard to adapt to an egg. Here is a link in case anyone else is wondering about it.[p]Cheers and good luck,
    Bordello
    [ul][li]Machaca[/ul]
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Bordello,
    Sounds like ClayQ's Pulled Beef with a south of the border twist. Sounds good![p]Mike
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  • Bordello
    Bordello Posts: 5,926

    Lawn Ranger,
    Yes,
    I thought of that after posting, better late then never.
    LOL (Old age is here)[p]I won't be by a puter for a few days so a great weekend to ya.
    Bordello

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  • Unknown
    Unknown
    TheArrowEgg,
    I am not entirely sure if you are talking about recipes to make machaca or recipes that use machaca. That said, I live in Mexico and have for a total of over 9 years, so I think that I can speak with some authority about machaca. The real thing is nothing more than sun dried beef that has no seasoning at all and is shredded very fine and sold in plastic bags in stores. Recipes like the one in link on one of the other posts are no doubt GREAT, but they are an adaptation on the real thing. Another example of an adaptation are fajitas: A real fajita is a cut of beef, just like a T-bone, and there have never been chickens or a shrimp that have one....
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  • Bordello
    Bordello Posts: 5,926
    BobS,
    Thanks for the fine info, always great to learn from those that know. I have never been further into Mexico then Tijuana and that was forty years ago. [p]
    May I ask in what part of Mexico you live????[p]Regards,
    Bordello

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  • DTM
    DTM Posts: 127
    Yo BobS,
    Lucky guy. Where in MX?
    Northern Mexico is beef country. We used to go to the butcher stalls at the Saltillo marketand watch the guys preparing the meat for drying.They would take a big chunk of what I was told was round and slice in one direction almost to the edge. Then they would turn in 180 and slice in the opposite direction almost to the edge. Kind of like an accordian. Maybe 3/16".
    They were amazingly fast. They would spread it out and sprinkle w/ salt, oregano, and squeeze on lemon as the say, we call them limes. Apparently they hang in the shade for a while and then in the sun. All of the village women had hard black round rocks that they pounded the finished product into nearly a fluff.
    Huevos con machaca
    Chopped
    fresh tomato
    onion
    serranos
    Saute until softened
    Add the pounded machaca
    Saute 2-3 minutes more
    Add beaten eggs and scramble to taste.
    Serve w/ wm tortillas and fresh salsa
    DTM

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  • Unknown
    Unknown
    DTM,[p]We live in Tampico, half way down to Veracruz, about 300 miles from Brownsville. We were here from 81 - 84, back in 95 - 99, followed by 4 years in Taiwan and then back in Tampico since November '03. We love it here. Bass fishing is great.
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  • Unknown
    Unknown
    Bordello,
    I am not sure what happened -- I thought I responded to your post only to see that it did not make it. In any case, we live in Tampico, about 300 miles south of Brownsville and half way to Veracruz.
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  • Magnolian
    Magnolian Posts: 1
    Has anybody ever made this recipe? I found it first on a google search and then here. Machaca is one of my favorite dishes. I've only been egging for a week and I'm hoping someone else has already figured out how to translate the sear-and-braise recipe into something egg-friendly.

    thanks for any help
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