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MACHACA

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Definitions of machaca in various dictionaries:

MACHACA - Machaca ma't͡ʃaka is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Norther...

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Geographic Matches
Jess de Machaca, La Paz, BOLIVIA
Machaca, La Paz, BOLIVIA
Machaca, Oruro, BOLIVIA
La Machaca, Guanajuato, MEXICO
San Andrs de Machaca, La Paz, BOLIVIA
Santiago de Machaca, La Paz, BOLIVIA
Santo Diego de Machaca, La Paz, BOLIVIA
China Machaca, Izabal, GUATEMALA
Machaca, Izabal, GUATEMALA
Machaca, Junin, PERU

Machaca description
Machaca ma't͡ʃaka is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico (Sonora) It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. * Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, that tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.The dish is known primarily in the north of Mexico, and because of the influence of the Mexican cousine it is also known in the southern regions of the U.S. states of Arizona, California, and New Mexico. In central and southern Mexico it is not well known.

Machaca description

Machaca ma't͡ʃaka is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico (Sonora) It is also readily available in many ethnic groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted.
* Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, that tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.The dish is known primarily in the north of Mexico, and because of the influence of the Mexican cousine it is also known in the southern regions of the U.S. states of Arizona, California, and New Mexico. In central and southern Mexico it is not well known.

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