Homemade Machaca Recipe
Recipe By Serious Eats
Dried like jerky, then pounded into shreds, northern mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. This easy method works in a very low oven or dehydrator.
4.9
18 Rating -
Rate
Non Vegdiet
5hr total
5hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Homemade Machaca Recipe
- 0.67 pound Trimmed flat cut brisket, partially frozen for about 1 hour before slicing
- 3.33 Medium Cloves Garlic, Minced
- 0.67 teaspoon Freshly ground black pepper
Nutrition
value
value
19
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs4 g FiberOther
Current Totals
- Fat< 1g
- Protein< 1g
- Carbs2g
- Fiber4g
MacroNutrients
- Carbs2g
- Protein< 1g
- Fiber4g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium59mg
- Iron< 1mg
- Vitamin A17mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B95mcg
- Vitamin B120mcg
- Vitamin C4mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium34mg
- Manganese6mg
- Phosphorus9mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats