We are going to revisit and once again try the dish Carne Machaca. Machaca is a dried beef product that has been marinated, cooked, dried and shredded. Our last experience with Machaca the results were less than stellar. Salty, with a funky off putting odor was a little too much. Andres Jaramillo, President of ‘Don Pedro’s Meat’ offered us a sample of Machaca that he produced. He claims that his popular Machaca was made with lean beef, salt & pepper, slow cooked and dried. We took him up on his offer and will try this beloved Mexican dish again. I am bringing out a secret weapon this endeavor. Ray, my friend and accomplished Chef will be making us breakfast with our Machaca. He used to own the very popular Mexican restaurant ‘Margaritas’ in Martinez California. This should be a very tasty experiment.
When I walked into Ray’s kitchen the aromas were intoxicating. The smell of fresh tortillas on the grill and onions and peppers cooking made me swoon with anticipation. We were going to cook the Machaca with sautéed onions, jalapeno peppers, tomatoes and eggs. We cut open the package of Machaca and took a whiff. It was very pleasant smelling. It smelled of dried beef. It was chopped very finely almost to a powder consistency. We took a little pinch and gave it a try. It was tasty with a beefy flavor. It was on the salty side straight out of the package.
Ray sautéed the onions/tomato mixture until it was soft and fragrant. We then added the whole package of Machaca. We later found out that we only needed to use several tablespoons. The mixture was cooked for several minutes before we added beaten eggs. No additional salt was added. Several more minutes of cooking and our breakfast was ready. Home made fresh tortillas, salsa, a cheese & pasilla chile dish, refried beans and our star ‘Huevos con Macha’ lined our breakfast table. A tortilla was our canvas. The painting consisted of a scoop of our Machaca and egg mixture with a little dab of salsa.
This was dish was an outstanding success. It smelled heavenly. A deep rich beef flavor permeated our egg mixture. The level of salt was perfect and accented the other ingredients. Because this beef was chopped so finely it practically melted and became one with the eggs. The peppers and salsa was warming. This was a comforting breakfast. The fresh tortillas with Machaca eggs have made me a convert. Ray is one hell of a cook. Is it okay to take a siesta right after eating breakfast?
Don Pedro’s Meats is located in Southern California. They not only make Machaca but other Jerky’s, dried meats, chorizo and salsas. Thanks to Andres Jaramillo for introducing us to some great tasting Machaca. Thanks to Chef Ray for being a great friend and cook.
Don Pedro’s Meat
725 E. Edna Place
Covina, Ca. 91723