Machaca Guisada (Northern Mexican Braised Dried Beef) Recipe

[Photographs: Jillian Atkinson]

Machaca guisada is a beef stew typical of Northern Mexico’s Sonoran delicacies. It’s made out of dried beef referred to as machaca, which is simmered with tomatoes, onion, chiles, and cilantro till rehydrated and tender. Historically, machaca is made by marinating and salting strips or slices of beef after which drying them within the solar till they obtain a jerky-like texture; they’re then pounded into small, fluffy bits which are simply added to a wide range of dishes, like this stew.

This model of machaca guisada is decidedly easy and simple. It was designed to be made with homemade machaca, but when you end up in a rush, it is best to have the ability to discover pre-made machaca at your native Mexican market in packages bearing the names machaca, machacada de res, or carne seca de res.

The important thing to this stew is to seek out the ripest, juiciest tomatoes you may—they supply many of the braising liquid wanted to rehydrate the machaca. If you end up with with under-ripe tomatoes, you may add just a little beef or hen inventory to maintain the tomatoes and machaca simply submerged because the stew simmers.

Serve it with refried beans and flour tortillas, or as a filling for Mexican-style burritos.