Machaca

Name: Machaca
Prep time: 400 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 kilo skirt steak; 2 tablespoons dried oregano; 3 cloves garlic; 3 tablespoons lime juice; 1 tablespoon salt; 1 tablespoon pepper

Kiwilimón

The recipe for the delicious dried meat from Sonora, Mexico: machaca.

Reviewed by Editorial Team of Kiwilimón

Published: 27-08-2010

Preparation

6h 40 mins

Medium

In a blender, mix the oregano, garlic, lime juice, salt, and pepper. Place this mixture over the beef flank, cover, and refrigerate for at least 4 hours. Heat a large skillet and sear the meat on both sides for 4-5 minutes each side. Remove from heat and let it cool. Shred the meat with your hands, removing any pieces of fat. Place the meat on a wooden board and use a meat tenderizer to pound the meat on both sides. Place the meat on baking sheets and let it air dry for 5-6 hours, turning the meat occasionally. Enjoy!