When they were “fed up” with eating only dried meat with lemon, they asked the lady (Tia Lencha) to prepare the meat differently, which she then began to cook with pork lard, chili, tomato, onion, and adding eggs, resulting in the “machacado.”
#MACHACHA NACHOS FREE#
When engineers and builders of the free highway to Laredo worked in the area, they bought dried meat from the locals. In the municipality of Cienega de Flores (in 1928), the state of Nuevo Leon saw the birth of this typical northern dish in an old hacienda called “Tia Lencha.” You may want to read: Chile Relleno: Origin, History, Recipes, and More… It is known that the indigenous people sometimes took machaca rolls with them as a provision for long trips that would later be eaten without seasoning. It is known that before the arrival of the Spaniards, the indigenous people of the north already ate this dish but made it with venison.īesides, this is a technique of “meat preservation” that doesn’t require refrigeration. It is also served wrapped in wheat flour tortillas like “burritos,” only that these are fried in an iron comal (a type of thin griddle) either in lard or butter. It is an exquisite dish prepared with eggs, onion, tomato, and chili and is preferably eaten with beans on the side and wheat flour tortillas. Machaca meat history Fried eggs and machaca – Source: Leon Rafael / Īgain, machaca or “machacado” is the name given to a traditional dish from the north of Mexico that consists of beef or venison dried in the sun with salt and then beaten with stones to soften it. Usually, the process to obtain this meat is to salt it and let it dry, then take it to the embers to brown and let it soak with a little water to rehydrate it and remove the excess salt, thus softening it a little more. The name “machaca” comes from the action of pounding the meat, literally, with a stone or stick, instead of cutting, grinding, or mincing it.
The most “traditional” way to make the machaca is to crush it on a mesquite trunk with a wooden hammer from the same tree until the desired thickness is achieved and, again, it is left to dry. Then it’s salted, sun-dried, and mashed, prevalent in the north of Mexico. I will tell you all about it so you can enjoy it as it should.įirst of all, it should be made with beef tenderloin, which can be thick or thin. However, it involves a delicate process and specific preparation. Machaca is nothing more than dried shredded meat.
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