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Friday, September 17, 2010

Machaca de Res

Not great pics, but tasty. Initially I wasn't in the mood to cook that night, was just going to eat cold rice and yogurt. But ended up sauteing some garlic and peppers, and decided to pull some machaca (shredded/salted/dried meat or fish) out of the freezer. I bought it at the corner store in San Ignacio, Baja California Sur 3-4 years ago, but it's dried beef in the freezer, so no worries. So added machaca and a tomato or two and got a nice little beefy tomato-y gravy going on. Warmed rice in the pan, too.
On the machaca tip, in the winter of '98-'99 my brother and I drove about 1/3 of the Baja 1000 course from that November and had burritos de machaca de manta raya at the end of a long day in the middle of nowhere -- a tiny little restaurant next to Mission San Javier. A very memorable meal. Manta ray machaca is tastier than beef machaca when prepared by someone who knows what they are doing, but I haven't had as good luck cooking it myself.

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