Dried like jerky, then pounded into shreds, northern mexican beef machaca can then be rehydrated and used in all sorts of dishes, from scrambled eggs and stews to a filling for burritos. This easy method works in a very low oven or dehydrator.
2 pound Trimmed flat cut brisket, partially frozen for about 1 hour before slicing
10 Medium Cloves Garlic, Minced
2 teaspoon Freshly ground black pepper
Nutrition value
19
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs4 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
2 g Carbs
4 g Fiber
MacroNutrients
Carbs
2 g
Protein
1 g
Fiber
4 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
59 mg
Iron
1 mg
Vitamin A
17 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
4 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
34 mg
Manganese
6 mg
Phosphorus
9 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment