Rich McCormack wrote:
>
> Charles Gifford wrote:
>
>>"Mark Preston" > wrote in message
.com...
>>
>>><snip>
>>>
>>>I had my first Chimichanga (de carne seca)
>>
>>That is not how I would define chimichangas. In fact I seem to be very
>>confused by this whole post! You mention "shredded beef", then call it
>>machaca. I have understood these differently. I understand "machaca" as
>>dried beef. The recipe below titled machaca is in no way a recipe for dried
>>beef. Am I completely wrong or what? Please de-confuse me.
>>
>>Charlie
>
>
> As I understand...
>
> Machaca is what results from placing dried beef on a hard surface
> and pounding with a rock to shred it. The machaca is then rehydrated
> by soaking in liquid and added to the food being prepared or added
> dry to rehydrate in the liquids present during the cooking process.
>
> The whole piece of dried beef is called cecina. Beef is cut into
> long thin strips accordion style, sprinkled with lime juice, salt
> and ground black pepper, then hung on racks to dry. Pieces are
> cut from the cecina and pounded into machaca as needed.
>
> I make a reasonable substitute by making beef jerky using lime juice,
> salt, ground black pepper and ground dried chiles. Not having the
> suitable rock and hard place to put it between for pounding, I shred
> it in a food processor. Rehydrated in some rich red chile gravy,
> it'd probably serve well in a chimachanga, but I mostly use it for
> making Huevos con Machaca. Mmmmm, mmm...good stuff!
>
> Rich

The dried beef makes a wonderful "jerky" to snack on. I was at a light
meal in Mexicali where this was served along with salsas, tortillas, etc.


jim