Machaca is a Mexican original gourmet recipe that rarely shows up on menus here in los Estados Unidos. While Menudo (tripe soup) is widely touted as the perfect morning-after cure-all, when I was down in sunny Mexico, doing that show with Super Olga, rough mornings called for Machaca con Huevos.
Back in the day, youngster that I was I hadn't built up my tolerance for hot peppers, so this dish of fluffy scrabled eggs laden with chewy, tangy dried beef and peppers would bring a purifying sweat to my brow. My rendition here has a pleasant enough heat to it, though as always feel free to crank it up with more peppers or the hot sauce of your choosing.
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Machaca is shredded, dried beef. I understand it was invented as a cowboy type of thing, made in advance to travel well without spoiling. Much like jerky, it bides its time, ready to be brought back to life in a variety of ways, most commonly as a filling for tortillas, enchiladas, burritos. Or mixed with scrambled eggs, as it is here.
Making the Machaca itself is a three-part process. Using skirt steak, first you give it a long marinade in lime juice, Worcestershire, and garlic. Then a slow braise in tomatoes, chilies, onions and spices until meltingly soft. Then it's easy to reduce the meat to a jumble of shreds, which you dry into chewy strands. Originally the sun did the drying; nowadays a slow oven (convection, if you have it) does the job admirably. Machaca is something you can make in big batches and then refrigerate or freeze for later use.
Note: once you shred the beef, you can mix some of it back into the braising liquid, reduce to a thick sauce and serve as a nice rich stew. But for true Machaca, needed here for Machaca con Huevos, drying is essential.
The ritzy Hotel Continental, at the crossroads of Insurgentes and La Reforma, was a pretty great place to live. My huge room had a long balcony overlooking the Zona Rosa and a vista down Paso de la Reforma to the big monument and Chapultepec Park beyond. The restaurant was rather fancy, but Olga, in her munificence, allowed us a generous per diem, and we hardly ever saw a bill. Lady Bountiful indeed!
Of all the many new foods and flavors I was introduced to while in Mexico City, Machaca is one that made an indelible impression. As you make this original gourmet recipe of Mexican dried beef in advance, it's then so easy to mix with eggs for a lively brunch or party dish.
