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Recipe

Machaca

6h 40 mins
Half
4
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The recipe for the delicious dry meat from Sonora, Mexico: the machaca.
Learn more about Kiwilimón

Ingredients

10 portions
  • 1 kilo flank steak
  • 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!

PRESENTATION

It can be accompanied with lemon and eaten as a snack or served with eggs or tacos.

TIPS

This meat can be placed in resealable bags and frozen for up to 3 months.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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