RECIPE 👉 [ Ссылка ]

Many Mexican grocery stores sell carne seca, large pieces of dried beef (what we’d call jerky). Sometimes the meat will have been run through a machine to tenderize it, but it’s not as nearly as tender as the jerky that’s typically sold as snacks for a U.S. audience.

The Mexican stuff is intended to be pounded or milled into a fluffy-looking ingredient that’s called machaca, from the Spanish verb machacar, to pound or mash. In the arid north of Mexico, where dried beef is commonly on the menu, many cooks are used to wrestling planks of carne seca into user-friend machaca.

North of the border, we are not, so I encourage you to buy the already-pounded/milled stuff from a Mexican grocery or online. I've included a few sources below...

"Los Arcos" Carne Seca de Res: [ Ссылка ]
"La Nortenita" Carne Seca de Res: : [ Ссылка ]

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