Track macros, calories, and more with MyFitnessPal. We can cook with it though! The options are limited by your imagination, but I will share a few… starting with this machaca breakfast burrito recipe. Bakers - Machaca Breakfast Burrito (No Tortilla) Serving Size : 1 Burrito. What do you do now? Yes, you can and should just pop some into your mouth. It’s technically jerky – which means it can also sit out at room temp for at least a month.Īt this point you’ll have yourself a giant pile of fluffy flakes of meat. Once ground, this can stay fresh in the fridge for a few months, sealed. I don’t recommend a food processor as it tends to gum up the meat.
The molcajete really helps push the fibers down and break them apart into a fluffy texture.
The best way to grind down the carne seca jerky is using a molcajete or a mortar and pestle. To get the most of out this post I highly recommend that you check out the recipe for Smoked Carne Seca: Mexican Jerky, which is the base recipe for machaca. That’s why it isn’t common and is generally $15-25 per pound if you want to purchase it. Once you try our food, you’ll be back for more. The authentic process takes multiple days to create carne seca, the precursor to grinding it up into machaca. Machaca is an authentic Mexican Cantina located in the heart of Cape Ann We pride ourselves in making great drinks & great food using only the freshest ingredients Our menu boasts the most traditional Mexican street tacos you can find outside of Mexico. Machaca is one of my favorite ingredients, and most likely something you haven’t run across if you’re not from the Southwest region of the US. It also doesn’t help me much, because I want it much more often than just summertime.
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