on April 09, 2012
at 06:48 PM
Machaca - Beef jerky that's been seasoned with cumin, chilies, and lime, pounded to shreds while dry, and reconstituted in cooking (it helps if you season the beef before drying for best flavor).
Machaca con Huevos is pretty awesome, basically a Mexican rendition of "Pemmican and Eggs", which is one of my favorite dishes. Fry the dried beef in butter, then add onions and chopped peppers, then add your eggs and scramble them together.
You can also make Chili con Machaca, basically simmer the pounded/shredded jerky in chili sauce.
Speaking of Pemmican, that's another that comes to mind quite quickly. It's simple, 1 part powdered jerky (just demolish it in a food processor) and 1 part (by weight) of rendered beef tallow. It's a fairly acquired taste, so if the taste isn't to your liking, try half-tallow and half-coconut fat.