If you're a fan of jerky and other dried meats, then you must try smoked dry beef, also known as machaca. This Northern Mexican delicacy is made from slices or strips of beef that are marinated with ingredients like salt and garlic, then left to dry under the hot desert sun. The result is a meat that looks and tastes like jerky, but with a unique twist.
The Art of Machaca
What sets smoked dry beef apart from traditional jerky is the next step in the process. Once the meat is fully dried, it is pounded or crushed, typically by hand, with a large, coarse mortar and pestle. This breaks the dried meat into small, fluffy pieces, giving it a distinct texture and appearance. The machaca can then be stored for later use or added to various dishes for a burst of flavor.
One popular way to enjoy machaca is by folding it into scrambled eggs to make the Sonoran dish machacado con huevos. The fluffy texture of the dried beef adds a delightful contrast to the eggs, creating a satisfying and hearty breakfast. Machaca can also be added to braises to rehydrate and soften, or simmered with tomatoes and onions for a flavorful burrito filling.
Choosing the Right Cut of Beef
The choice of beef cut for making machaca depends on personal preference and budget. Chuck roast, top sirloin, and brisket are all popular options. Brisket is particularly recommended for its easily separable muscle fibers, which are ideal for drying. If using brisket, be sure to trim most of the fat off the cap and freeze it for an hour before slicing, as partially-frozen meat is easier to slice thinly.
Drying Techniques
Traditionally, machaca is dried under the hot desert sun. However, this recipe offers a convenient alternative using your oven. Preparing smoked dry beef in the oven is simple: salt and season the beef, then dry it in a very low oven or dehydrator. If using an oven, the keep warm setting or the lowest temperature possible can be used. It's important to regulate the heat by cracking the oven door as needed and using an oven thermometer to ensure it doesn't get too hot.
Pounding the Dried Meat
Once the beef is fully dried, it's time to pound it. While a mortar and pestle can be used, a meat pounding mallet with jagged tenderizing teeth works exceptionally well. It's important to note that using a food processor to shred the beef is not recommended, as it will result in pieces that are too small for machaca. Pounding the dried meat may be tiring, so remember to take breaks and be gentle on your hand and wrist.
Smoked dry beef, or machaca, is a delightful and versatile delicacy that adds a unique twist to traditional dried meats. Whether enjoyed in breakfast dishes, braises, or burritos, machaca is sure to satisfy your taste buds with its flavorful and tender texture. So why not give it a try and discover the wonderful world of smoked dry beef?
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