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Machacado Ranchero. Homestyle Mexican Dried Beef

I have vivid memories of stealing the carne seca(dried beef) from the kitchen cupboard when mom wasn't looking! It was like a treat! May be the reason I enjoy beef jerky so much these days. This simple and homestyle recipe for machacado ranchero can be served simple like this or mix in some eggs for a hearty breakfast burrito!
Course Brunch, Lunch
Cuisine Mexican
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4 Servings

Equipment

  • 1 Large skillet

Ingredients

  • 3 tbsps natural rendered pork lard or your favorite oil more if needed
  • 1 c white onion, diced 124 gr
  • 2 serrano peppers, minced 32 gr
  • 8 oz Mexican style dried beef, carne seca
  • 2 cloves of garlic, minced 7 gr
  • 2 Roma tomatoes, 342 gr dice two and roughly chop one
  • Fresh cracked pepper, to taste

Instructions

  • In a large skillet, preheat 3 tablespoons of pork lard(or oil) at medium heat for a few minutes.
  • To the hot oil, add the onions and serrano peppers. Season, to taste with fresh cracked pepper. Saute for 3-4 minutes. The dried beef has plenty of salt, so I did not need to add any.
  • Mix in the dried beef. Stir well to combine. The beef will absorb all of the oil. If you want, you can drizzle in another 2 teaspoons at this time.
  • Puree the roughly chopped tomato. Set aside. Mix in the diced tomatoes to the beef. Stir well to combine. Mix in the tomato puree and again stir well to combine.
  • Lower the heat to medium low and cook for 8-10 minutes or until the tomatoes soften and release some of their juices. Serve right away with homemade flour tortillas, refried beans, your favorite salsa, avocado slices and pickled jalapeños!

Notes

There are many places online these days where you can order different brands of carne seca(dried beef). If you follow my recipe for how to prepare Cecina here on my blog, you can dry the thin sliced beef in a low temperature oven.