This topic contains 6 replies, has 5 voices, and was last updated by BayouCityNosh 3 months, 2 weeks ago.
Originally Machaca beef was dried to preserve it, then pounded and shredded like deshebrada. Carne deshebrada is slow cooked beef then shredded. I don’t think you’ll find the real machaca beef in machaca anymore, mostly carne deshebrada, but could be wrong, its been a long time since I had either in the Southwest.
To me, they sound like the same thing. Am I missing something?
Using Jerky to flavor beans is interesting. I have friends in the premium Jerky business. I’ll have to try that…with their Jerky.
hella good tacos
I used to work with a guy from michoacan who used beef jerky in his beans, apparently it was the closest thing he could find to machaca…. i’ve never never had it myself.
Can someone tell me the difference between desebrada and machaca beef?
I’m from Sonora, México, where the machaca is make. Machaca and desebrada are two things very different.
MACHACA is a thin beef steak, salted and dryed in the sun, when is already dry is asada and smashed “MACHACADA”,with raw garlic, in stones. That how we called MACHACA.
SHRERED beef is a bulk of beef, can cuted in cubes, boiled with especies, when is ready cook, you shrered.
Gracias Rosa. Desebrada, also spelled deshebrada here, is widely available here at taquerias. It’s one of my favorite elements for a platillo from a taqueria. It is stewed and shredded beef.
I’ve never had machaca but it is pretty widely available here also, mainly on breakfast menus, with huevos. I just don’t get out that much for breakfast. I’d never realized the similarity to jerky or looked for it ready made at carnicerias or supermercados. I will have to remedy that.
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