Homemade Machaca (Northern Mexican Dried Beef) Recipe | Recipe Cart | Recipe Cart
Dried like jerky, then pounded into shreds, Northern Mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews
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Ingredients
- 2 pounds (900g) trimmed flat-cut brisket, partially frozen for about 1 hour before slicing (see note)
- 10 medium cloves garlic, minced (1 ounce; 30 grams)
- 2 teaspoons freshly ground black pepper
- 1 1/2 tablespoons kosher or fine sea salt (22g)
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