The recipe for the delicious dry meat from Sonora, Mexico: the machaca.
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Ingredients10 portions
Preparation
In a blender mix the oregano, garlic, lemon juice, salt and pepper. Place this mixture on the beef skirt, cover and refrigerate for at least 4 hours.
Heat a large skillet and seal the meat on both sides 4-5 minutes on each side. Remove from heat and allow to cool. With your hands, break the meat and remove any piece of fat.
Place the meat on a wooden board and with a tenderizer of meat stick to the meat on both sides.
Place meat in baking trays and allow to dry in air for 5-6 hours, turn meat occasionally.
Enjoyment!
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