Machaca ma't͡ʃaka (help·info) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted.
Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, that tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.
The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico. In central and southern Mexico, it is not well known by lower socioeconomic classes.
Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico.
After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the U.S. as jerky. In Mexico, it is still sold for cooking and snacking; this is done mostly in the north and in small-scale operations. Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which in Phoenix can be soupy, dry, or medio. In Tucson and south, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Carne seca is an alternative name for machaca in Tucson and Sonora.
Donde si se nota una diferencia importante es en la proporción de consumo en niveles socioeconómicos; los niveles bajos han consumido en menores ocasiones alimentos como chilorio, machaca y cochinita pibil, lo que elimina la creencia que son alimentos populares, sobre todo fuera de sus regiones de origen.
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Charaña is a high elevation town in the altiplano of the La Paz Department in Bolivia. It is the seat of the Charaña Municipality, the fifth municipal section of the Pacajes Province.
Charaña is 2 kilometres (1.2 mi) east of the border with Chile.Combaya
Combaya is a town in the La Paz Department, Bolivia.General Juan José Pérez Municipality
General Juan José Pérez Municipality or Charazani Municipality is the first municipal section of the Bautista Saavedra Province in the La Paz Department, Bolivia. Its seat is Charazani.Ingavi Province
Ingavi is a province in the La Paz Department in Bolivia. This is where the Battle of Ingavi occurred on November 18, 1841 and where the World Heritage Site of Tiwanaku is situated.
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Irupana Municipality or Villa de Lanza Municipality is the second municipal section of the Sud Yungas Province in the La Paz Department, Bolivia. Its seat is Irupana.Jesús de Machaca
Jesús de Machaca is a location in the La Paz Department, Bolivia. It is the seat of the Jesús de Machaca Municipality, the sixth municipal section of the Ingavi Province, and of the Jesús de Machaca Canton. In 2001 it had a population of 396.Jesús de Machaca Municipality
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José Manuel Pando is a province in the La Paz Department in Bolivia. It was founded on April 22, 1986 during the presidency of Víctor Paz Estenssoro. The province was named after José Manuel Pando (1848-1917) who was the president of Bolivia from 1899 till 1904. Its capital is Santiago de Machaca.
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