Machaca Spanish: [maˈtʃaka] ⓘ is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States.

[1][2][3][4] In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket)[5][6] or skirt steak[4] shredded and then fried is sometimes substituted.

[7] Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender.

[9] Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio.

[11] A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua.