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Other

machaca.

VegetarianVeganGluten-freeDairy-freeNut-freePeanut-freeSoy-freeEgg-freeShellfish-freeHoney-freeAlcohol-free

ALSO KNOWN AS

machaca beefdried shredded beef

Recipes with machaca + Add to pantry

SERVING

CALORIES

410

PROTEIN

53.5g

CARBS

10.5g

FAT

16.5g

FIBER

This ingredient is flagged as naturally gluten-free. Per 100 g, it provides 1.0 µg of vitamin K.

NUTRITION PROFILE · per 100 g

Everything in this ingredient.

MACRONUTRIENTS

Calories410kcal—

Protein53.5g107%

Carbohydrates10.5g4%

Fiber0g0%

Sugar7.5g15%

Total fat16.5g21%

Saturated fat6.8g34%

Cholesterol100mg33%

Water20g—

MINERALS

Sodium2000mg87%

Potassium700mg15%

Calcium30mg2%

Iron4.5mg25%

Magnesium52mg12%

Phosphorus460mg37%

Zinc8.2mg75%

VITAMINS

Vitamin A0µg0%

Vitamin C0mg0%

Vitamin D0µg0%

Vitamin K1.0µg1%

Thiamin (B1)2.0mg167%

Riboflavin (B2)0.35mg27%

Niacin (B3)8.8mg55%

Vitamin B60.65mg38%

%DV based on a 2,000 cal diet. Source: USDA FoodData Central. A dash in the %DV column means there’s no established Daily Value for that nutrient.

MEASUREMENT CONVERSIONS

How much is what.

1 cup150g

1 oz28.4g

1 lb453.6g

HEALTH BENEFITS

Why eat it.

✓Excellent source of high-quality, complete protein, essential for muscle building and repair.
✓Provides significant amounts of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.

COOKING TIPS

In the kitchen.

1To prepare, rehydrate the dried machaca by soaking it in hot water or broth for about 20-30 minutes until it becomes pliable, then drain thoroughly.
2For a classic dish, sauté the rehydrated machaca with diced onions, tomatoes, and chili peppers before scrambling in eggs to make 'machaca con huevos'.
3Use cooked machaca as a savory and robust filling for burritos, tacos, quesadillas, or tamales.
4Pan-fry the rehydrated machaca in a little lard or oil until slightly crispy to enhance its texture and flavor before adding it to other ingredients.

STORAGE

Keep it fresh.

Store dried, uncooked machaca in an airtight container in a cool, dark, and dry place like a pantry for up to several months.
Once rehydrated and cooked, store machaca in an airtight container in the refrigerator for up to 4 days.
Cooked machaca can be frozen for longer storage; place it in a freezer-safe bag or container for up to 3 months.

FAQ

Frequently asked questions.

What is machaca?

Machaca is a traditional Mexican dried meat, typically beef, that has been seasoned, cooked, and then shredded. The drying process preserves the meat and intensifies its flavor, making it a staple in Northern Mexican cuisine.

Is machaca gluten-free?

Traditional machaca, made from dried shredded beef, is naturally gluten-free. However, always check ingredient labels if purchasing pre-packaged versions, as some may contain additives or be processed in facilities with gluten-containing products.

How do you cook machaca?

Machaca is typically rehydrated and then cooked, often scrambled with eggs (machaca con huevo), or used in burritos, tacos, and stews. It can be pan-fried with onions, peppers, and tomatoes to create a flavorful base for various dishes.

What does machaca taste like?

Machaca has a rich, savory, and intensely beefy flavor, often with smoky undertones from the drying process. Its texture is distinctively shredded and chewy, similar to very tender, well-cooked pulled beef.

How do you store machaca?

Dried machaca should be stored in an airtight container in a cool, dry place, away from direct sunlight. Once rehydrated or cooked, it should be refrigerated in a sealed container and consumed within 3-4 days.

RECIPES