MachacaMexican sun-dried beef, called machaca or carne seca, is made in the dry desert regions of northern Mexico, especially in the state of Sonora. It's not practical or safe for most home cooks to dry meat in the sun, so here is a very good oven-made substitute to use for tacos, burritos, with eggs or potatoes, in salads, and more. It's even good just to nibble on with chips and guacamole.
Mexican Dried Beef
MachacaMexican sun-dried beef, called machaca or carne seca, is made in the dry desert regions of northern Mexico, especially in the state of Sonora. It's not practical or safe for most home cooks to dry meat in the sun, so here is a very good oven-made substitute to use for tacos, burritos, with eggs or potatoes, in salads, and more. It's even good just to nibble on with chips and guacamole.
Ingredients
Makes about 2 cups
- Basic Shredded Beef
- 2 large garlic cloves mashed
- 1 tablespoon fresh lime juice
Instructions
- Prepare the shredded beef.
- Preheat the oven to 325°.
- In a bowl stir together the beef, garlic, and lime juice.
- Spread the meat on a baking sheet and bake, stirring occasionally, until the meat is nearly dry and stiff, 15 to 20 minutes.
- Cool.
Notes & Wine Advice
Store in a sealed plastic bag and refrigerate up to 3 days or freeze up to 3 months.