"Estudio y Mejora del Proceso de Secado de Carne de Bovino para Carne Seca y Machaca" (PDF). The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Donde si se nota una diferencia importante es en la proporción de consumo en niveles socioeconómicos los niveles bajos han consumido en menores ocasiones alimentos como chilorio, machaca y cochinita pibil, lo que elimina la creencia que son alimentos populares, sobre todo fuera de sus regiones de origen. "Consumo de Platillos Tipicos: Encuesta Nacional de Viviendas" (PDF) (in Spanish). Instituto Tecnologico y Estudios Superiores de Monterrey (ITESM). "La Comida Mexicana en Tucson" (in Spanish). "Delicious discoveries in Mexican cuisine". ^ Newburn, Paisley (February 20, 2014)."Latino Recipes For The Holidays: Machaca Con Huevos".
"Tía Lencha ampliará su mercado de exportación". Mitos y leyendas de Homero Adame (in Spanish). Carne seca is an alternative name for machaca in parts of the Southwest and Sonora, Mexico. In Tucson, Arizona and southward, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio. In Mexico, it is still sold for cooking and snacking this is done primarily in the north and in small-scale operations. Most dried beef is sold in the United States as jerky. Īfter the arrival of refrigeration, dehydration was no longer needed for preservation. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico. The reconstituted meat would then be used to prepare any number of dishes. Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. In central and southern Mexico, it is not well known by lower socioeconomic classes. states of Arizona, California, and New Mexico, and in Texas where it is known as Machacado. The dish is known primarily in the north of Mexico, and the southern regions of the U.S.
A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua. Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter. Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers ( chiles verdes or chiles poblanos). In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. It is also readily available in many groceries and supermarkets in these areas. Machaca Spanish: ( listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole
0 kommentar(er)
