Machaca

Machaca ma't͡ʃaka  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.[1][2][3][4] In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket)[5][6] or skirt steak[4] shredded and then fried is sometimes substituted.

Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos,[7] 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.[8] A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.[9]

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.[10]

Pork machaca with eggs, served with potatoes and salsa and wrapped in a tortilla- 2013-04-07 13-31
Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole

History

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.[11] 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.[12]

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.[12] 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.[11]

See also

References

  1. ^ Adame, Homero (3 November 2013). "El origen del machacado con huevo" [The origin of machacado con huevo]. Mitos y leyendas de Homero Adame (in Spanish).
  2. ^ Torres, Armando (22 March 2012). "Tía Lencha ampliará su mercado de exportación" [Tía Lencha expand its export market]. El Economista (in Spanish).
  3. ^ "Estados Unidos abre frontera a la machaca". El Horizonte (in Spanish). 30 July 2013.
  4. ^ a b Chavez, Stephen (August 19, 2014). "A breakfast of machaca con huevos". Alhambra Source. Archived from the original on December 24, 2014.
  5. ^ McKenna, John. Gran, gran fiesta Mexican food Irish Times 2 January 1999
  6. ^ Chavez, Stephen & Rodriguez, Art (December 26, 2013). "Latino Recipes For The Holidays: Machaca Con Huevos". Huffington Post.
  7. ^ Newburn, Paisley (February 20, 2014). "Delicious discoveries in Mexican cuisine". Phoenix (UBC Okanagan student paper).
  8. ^ Griffith, J.F. (April 1997). "La Comida Mexicana en Tucson" (in Spanish). El Folklórico del Sur de Arizona.
  9. ^ "Machaca con Huevo" (in Spanish). Instituto Tecnologico y Estudios Superiores de Monterrey (ITESM). Archived from the original on 2007-09-27. Retrieved 2007-07-30.
  10. ^ Mitofsky, Consulta (October 2006). "Consumo de Platillos Tipicos: Encuesta Nacional de Viviendas" (PDF) (in Spanish). Archived from the original (PDF) on 2008-02-27. 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.
  11. ^ a b Jamison, C.A & Jamison, B. (1995). The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Boston: The Harvard Common Press. ISBN 9781558321038.
  12. ^ a b Ibarra-Armenta, A.S.; Valdez-Urías, D.B.; Zamorano-García, L.; Cumplido-Barbeitia, L.G.; González-Ríos, H. & González-Méndez, N.F. "Estudio y Mejora del Proceso de Secado de Carne de Bovino para Carne Seca y Machaca" (PDF). Archived from the original (PDF) on 2012-02-10.
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Machacado con huevo

Machaca con huevo, Machacado con huevo or Huevos con machaca, is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca or "machaca", is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved.The basic machacado con huevo is made with eggs and dried beef. Chopped tomatoes, onions and jalapeños or serrano chili peppers can be added, or salsa can be cooked into it, to create another version. This is a traditional dish in the northern Mexican state of Nuevo León that is usually eaten at breakfast, but was also eaten at other meals. In the US, this breakfast or brunch dish is popular in Texas.

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Nazacara (Hispanicized spelling) or Nasa Q'ara (Aymara nasa nose, q'ara bare, bald) is a village in the La Paz Department in Bolivia. It is the seat of the Nazacara Canton in the San Andrés de Machaca Municipality which is the fifth municipal section of the Ingavi Province.

Provinces of Bolivia

A province is the second largest administrative division in Bolivia, after a department. Each department is divided into provinces. There are 112 provinces.

The country's provinces are further divided into 337 municipalities which are administered by an alcalde and municipal council.

Quiabaya

Quiabaya is a town in the La Paz Department, Bolivia.

San Andrés de Machaca

San Andrés de Machaca is a town in the La Paz Department, Bolivia.

San Andrés de Machaca Municipality

San Andrés de Machaca Municipality is the fifth municipal section of the Ingavi Province in the La Paz Department, Bolivia. Its seat is San Andrés de Machaca.

Santiago de Machaca

Santiago de Machaca is a location in the La Paz Department in Bolivia. It is the seat of the Santiago de Machaca Municipality, the first municipal section of the José Manuel Pando Province, and it is also the seat of the province.

Santiago de Machaca Municipality

Santiago de Machaca is the first municipal section of the José Manuel Pando Province in the La Paz Department, Bolivia. Its seat is Santiago de Machaca.

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