Homemade Machaca (Northern Mexican Dried Beef)
Recipe GLPRefcb6ba21abe57
Authentic Northern Mexican dried beef that is salted, seasoned with garlic and black pepper, then slowly dried until tender and shredded. This traditional preservation method yields intensely flavored beef that can be rehydrated and shredded for tacos, breakfast dishes, or enjoyed as a snack. The long drying time concentrates the meat's natural flavors while creating a distinctly chewy texture.
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Ingredients
2 pounds Flat-cut brisket, trimmed
10 cloves Garlic cloves, minced
2 teaspoons Freshly ground black pepper
1½ tablespoons Kosher or fine sea salt
Directions
Partially freeze the trimmed brisket for about 1 hour until firm but not solid. This makes slicing much easier. Using a sharp knife, cut the meat against the grain into thin strips, approximately 1/4 inch thick. Uniform thickness ensures even drying.
Pat the beef slices dry with paper towels to remove any surface moisture. Spread the slices out on a clean work surface.
In a small bowl, combine the minced garlic, ground black pepper, and salt. Mix thoroughly until well blended.
Evenly distribute the garlic and spice mixture over both sides of each beef slice, rubbing it in gently to ensure thorough seasoning throughout.
Arrange the seasoned beef strips on oven racks lined with parchment paper or foil, spacing them apart to allow air circulation. Do not overlap the strips.
Preheat your oven to 160°F (70°C). If your oven does not go that low, use the lowest setting available or a food dehydrator at 160°F. Place the racks in the oven, leaving the door slightly ajar to allow moisture to escape.
Dry the beef for 4 to 4.5 hours, rotating the racks halfway through cooking to ensure even drying. The meat is ready when it is completely dry and shreds easily when pulled with your fingers. It should be brittle or very firm, not chewy at this stage.
Remove the dried beef from the oven and allow it to cool to room temperature. Store in an airtight container or vacuum-sealed bag for up to several months.
To use, rehydrate the machaca by soaking it in warm water or broth for 15 to 30 minutes until it softens. Shred the rehydrated beef with your fingers or two forks and use in your favorite Northern Mexican dishes.
