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Recipe

Machaca

Name: Machaca
Prep time: 400 min
Cook time: 400 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 kilo beef brisket; 2 tablespoons Dried oregano; 3 cloves garlic; 3 tablespoons lemon juice; 1 tablespoon salt; 1 tablespoon black pepper

6h 40 mins

Half

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

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Ingredients

10 portions

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1 kilo beef brisket
2 tablespoons Dried oregano
3 cloves garlic
3 tablespoons lemon juice
1 tablespoon salt
1 tablespoon black pepper

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!