Machaca

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Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole Pork machaca with eggs, served with potatoes and salsa and wrapped in a tortilla- 2013-04-07 13-31.jpg
Pork machaca, eggs and potatoes wrapped in a tortilla, served with guacamole

Machaca Loudspeaker.svg ma't͡ʃaka   is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico (Sonora) It is also readily available in many ethnic groceries and supermarkets in these areas. [1] [2] [3] [4] In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) [5] [6] or skirt steak [4] shredded and then fried is sometimes substituted.

Mexico Country in the southern portion of North America

Mexico, officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Covering almost 2,000,000 square kilometres (770,000 sq mi), the nation is the fifth largest country in the Americas by total area and the 13th largest independent state in the world. With an estimated population of over 120 million people, the country is the eleventh most populous state and the most populous Spanish-speaking state in the world, while being the second most populous nation in Latin America after Brazil. Mexico is a federation comprising 31 states and Mexico City, a special federal entity that is also the capital city and its most populous city. Other metropolises in the state include Guadalajara, Monterrey, Puebla, Toluca, Tijuana and León.

Skirt steak skirt steak

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.

Contents

Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, [7] or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, that tend to be large, up to 20 inches in diameter. [8] A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua. [9]

Poblano picoso y es originario de:Nose tu dimelo wikipedia

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.

Machacado con huevo Nuevo León

Machaca con huevo, Machacado con huevo or Huevos con machaca, is a dish which consists of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish. The shredded dry beef, carne seca or "machaca", is said to have originated in the town of Ciénega de Flores, about an hour north of Monterrey, Mexico. The early settlers in the area air-cured beef so that it would be preserved.

Chihuahua (state) State of Mexico

Chihuahua, officially the Free and Sovereign State of Chihuahua, is one of the 31 states of Mexico. It is located in Northwestern Mexico and is bordered by the states of Sonora to the west, Sinaloa to the southwest, Durango to the south, and Coahuila to the east. To the north and northeast, it has a long border with the U.S. adjacent to the U.S. states of New Mexico and Texas. Its capital city is Chihuahua City.

The dish is known primarily in the north of Mexico, and because of the influence of the Mexican cousine it is also known in the southern regions of the U.S. states of Arizona, California, and New Mexico. In central and southern Mexico it is not well known. [10]

Arizona state of the United States of America

Arizona is a state in the southwestern region of the United States. It is also part of the Western and the Mountain states. It is the sixth largest and the 14th most populous of the 50 states. Its capital and largest city is Phoenix. Arizona shares the Four Corners region with Utah, Colorado, and New Mexico; its other neighboring states are Nevada and California to the west and the Mexican states of Sonora and Baja California to the south and southwest.

California State of the United States of America

California is a state in the Pacific Region of the United States. With 39.6 million residents, California is the most populous U.S. state and the third-largest by area. The state capital is Sacramento. The Greater Los Angeles Area and the San Francisco Bay Area are the nation's second and fifth most populous urban regions, with 18.7 million and 9.7 million residents respectively. Los Angeles is California's most populous city, and the country's second most populous, after New York City. California also has the nation's most populous county, Los Angeles County, and its largest county by area, San Bernardino County. The City and County of San Francisco is both the country's second-most densely populated major city after New York City and the fifth-most densely populated county, behind only four of the five New York City boroughs.

New Mexico State of the United States of America

New Mexico is a state in the Southwestern region of the United States of America; its capital and cultural center is Santa Fe, which was founded in 1610 as capital of Nuevo México, while its largest city is Albuquerque with its accompanying metropolitan area. It is one of the Mountain States and shares the Four Corners region with Utah, Colorado, and Arizona; its other neighboring states are Oklahoma to the northeast, Texas to the east-southeast, and the Mexican states of Chihuahua to the south and Sonora to the southwest. With a population around two million, New Mexico is the 36th state by population. With a total area of 121,592 sq mi (314,920 km2), it is the fifth-largest and sixth-least densely populated of the 50 states. Due to their geographic locations, northern and eastern New Mexico exhibit a colder, alpine climate, while western and southern New Mexico exhibit a warmer, arid climate.

History

Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. [11] 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. [12]

Beef meat from cattle

Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.

Pork meat from a pig

Pork is the culinary name for meat from a domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.

Chili pepper fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae

The chili pepper, from Nahuatl chīlli, is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.

After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the U.S. as jerky. In Mexico, it is still sold for cooking and snacking; this is done mostly in the north and in small-scale operations. [12] 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 in Phoenix can be soupy, dry, or medio. In Tucson and south, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Carne seca is an alternative name for machaca in Tucson and Sonora. [11]

Refrigeration Process of moving heat from one location to another in controlled conditions

Refrigeration is a process of removing heat from a low-temperature reservoir and transferring it to a high-temperature reservoir. The work of heat transfer is traditionally driven by mechanical means, but can also be driven by heat, magnetism, electricity, laser, or other means. Refrigeration has many applications, including, but not limited to: household refrigerators, industrial freezers, cryogenics, and air conditioning. Heat pumps may use the heat output of the refrigeration process, and also may be designed to be reversible, but are otherwise similar to air conditioning units.

Dehydration in physiology, excessive loss of body water

In physiology, dehydration is a deficit of total body water, with an accompanying disruption of metabolic processes. It occurs when free water loss exceeds free water intake, usually due to exercise, disease, or high environmental temperature. Mild dehydration can also be caused by immersion diuresis, which may increase risk of decompression sickness in divers.

Sonora State of Mexico

Sonora, officially Estado Libre y Soberano de Sonora, is one of 31 states that, with Mexico City, comprise the 32 federal entities of United Mexican States. It is divided into 72 municipalities; the capital city is Hermosillo. Sonora is bordered by the states of Chihuahua to the east, Baja California to the northwest and Sinaloa to the south. To the north, it shares the U.S.–Mexico border with the states of Arizona and New Mexico, and on the west has a significant share of the coastline of the Gulf of California.

See also

Rousong

Rousong, also known as meat wool, meat floss, pork floss, beef floss, abon, pork sung or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. Rousong is used as a topping for many foods, such as congee, tofu, and savoury soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. Rousong is a very popular food item in Chinese, Vietnamese and Indonesian dining.

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Chili con carne soup-like stew with chili peppers or chili powder

Chili con carne or chilli con carne, meaning "chili with meat" and sometimes known as simply "chili" or "chilli", is a spicy stew containing chili peppers, meat, and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Geographic and personal tastes involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word "chili" applies only to the basic dish, without beans and tomatoes. Chili con carne is a frequent dish for cook-offs and is used as an ingredient in other dishes.

Chorizo pork sausage originating and typical of the Iberian Peninsula, spread to Latin America of raw minced pork, seasoned with spices and dried

Chorizo or chouriço is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.

Latin American cuisine broad culinary traditions

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs.

Chimichanga

Chimichanga is a deep-fried burrito that is popular in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly rice, cheese, beans, machaca, carne adobada, carne seca, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied by salsa, guacamole, sour cream, or cheese.

Carne asada

Carne asada is a dish of grilled and sliced beef, usually arrachera, sirloin steak, tenderloin steak, or rib steak. It is usually cooked with some searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes.

Salvadoran cuisine

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from Native American cuisine, indigenous Lenca, Pipil and European Spanish peoples. Many of the dishes are made with maize (corn).

Barbacoa

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives. In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro.

New Mexican cuisine cuisine originating from New Mexico

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisine had adaptions and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Mediterranean, Portuguese cuisine, and European cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diners, fast food restaurants, and global cuisine. Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, and Mexican identity, and is therefore not like any other Latin food originating in the contiguous United States.

Dried meat

Dried meat is a feature of many cuisines around the world. Examples include:

Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are its freshness, variety, simplicity, and the richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, specially the aboriginal inhabitants of the islands (Guanches) and Latin American cuisine. Some African influences still prevail as well.

Cazuela

Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela in which it is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.

Guatemalan cuisine

Most traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilies and beans as key ingredients.

Texan cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, British, African American, Cajun/Creole, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian.

Cuisine of Chiapas

The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.

Shredded beef

Shredded beef is a preparation of beef that features in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket and chuck roast. Pot roast is also sometimes shredded.

Carne seca is a type of dried beef used in Mexican cuisine.

References

  1. Adame, Homero (3 November 2013). "El origen del machacado con huevo" [The origin of machacado con huevo]. Mitos y leyendas de Homero Adame (in Spanish).
  2. Torres, Armando (22 March 2012). "Tía Lencha ampliará su mercado de exportación" [Tía Lencha expand its export market]. El Economista (in Spanish).
  3. "Estados Unidos abre frontera a la machaca". El Horizonte (in Spanish). 30 July 2013.
  4. 1 2 Chavez, Stephen (August 19, 2014). "A breakfast of machaca con huevos". Alhambra Source. Archived from the original on December 24, 2014.
  5. McKenna, John. Gran, gran fiesta Mexican food Irish Times 2 January 1999
  6. Chavez, Stephen & Rodriguez, Art (December 26, 2013). "Latino Recipes For The Holidays: Machaca Con Huevos". Huffington Post .
  7. Newburn, Paisley (February 20, 2014). "Delicious discoveries in Mexican cuisine". Phoenix (UBC Okanagan student paper).
  8. Griffith, J.F. (April 1997). "La Comida Mexicana en Tucson" (in Spanish). El Folklórico del Sur de Arizona.
  9. "Machaca con Huevo" (in Spanish). Instituto Tecnologico y Estudios Superiores de Monterrey (ITESM). Archived from the original on 2007-09-27. Retrieved 2007-07-30.
  10. Mitofsky, Consulta (October 2006). "Consumo de Platillos Tipicos: Encuesta Nacional de Viviendas" (PDF) (in Spanish). Archived from the original (PDF) on 2008-02-27. 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.
  11. 1 2 Jamison, C.A & Jamison, B. (1995). The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico. Boston: The Harvard Common Press. ISBN   9781558321038.
  12. 1 2 Ibarra-Armenta, A.S.; Valdez-Urías, D.B.; Zamorano-García, L.; Cumplido-Barbeitia, L.G.; González-Ríos, H. & González-Méndez, N.F. "Estudio y Mejora del Proceso de Secado de Carne de Bovino para Carne Seca y Machaca" (PDF). Archived from the original (PDF) on 2012-02-10.