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Recipe

Machaca

6 h 40 min
Not so easy
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The recipe for the delicious dry meat from Sonora, Mexico: the machaca.
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Ingredients

10 servings
  • 1 kilo of flank steak
  • 2 spoonfuls of Dried oregano
  • 3 cloves of garlic
  • 3 spoonfuls of lemon juice
  • 1 tablespoon of Salt
  • 1 tablespoon of 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.
    Calories
    343
    kcal
    17%
    Carbohydrates
    3.0
    g
    1.0%
    Proteins
    26.3
    g
    53%
    Lipids
    24.7
    g
    38%
    Fiber
    1.6
    g
    3.3%
    Sugar
    0.1
    g
    0.1%
    Cholesterol
    93.0
    mg
    31%
    Esha
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