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Machaca O Carne Seca (Mexican-style Jerky)

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

Have a look at Linda Roth's Biography page to find out why and how she came to set up a huge cooking resource like RecipeGoldmine.

"A favorite in Sonora, Mexico, and southern Arizona (south of the Gila River)".


4 C. Shredded Beef (ask Linda if you need recipe - click here)
Juice of 1 Mexican lime
2 T. garlic purée
1/4 C. olive or vegetable oil
1/3 C. onion, minced
1/2 C. green chili, seeded and chopped
1 tomato, chopped
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
2 T. garlic purée

  • Prepare garlic purée by blending 16 cloves of peeled garlic in just under 1 cup of water.
  • To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic purée, place it on a cookie sheet, and bake it for 15 minutes, stirring occasionally. The meat should be quite dry and beginning to stiffen. If not, continue baking a few more minutes. The meat can be prepared to this point and then refrigerated, if desired.
  • To prepare the filling, heat a large skillet over moderate heat. Add the oil, then the onion, and sauté it until it is just soft but not browned, 2 to 3 minutes. Add the green chili, tomato, dried meat, salt, pepper and 2 tablespoons garlic purée and cook, stirring often, for 3 to 5 minutes.