Machaca is dried and shredded beef. If you have a hispanic market nearby, give them a shout to see if they carry it, or can order it for you. If that’s not an option, ask your local butcher. If you absolutely can’t find it, make yourself a pot roast, seasoned with some salt, pepper, and bay leaves, and then shred it once cooked, lay it out on a baking sheet and dry in a low (250 degree) oven.
- 1 lb. Machaca
- 1 c. Water
- 3 c. Rice, cooked (see recipe)
- 1 c. Sofrito, coarse (see recipe)
- 4 eggs
- Pickled jalepeño peppers
- Extra Virgin Olive Oil
Place the Machaca, sofrito, and water into a large pot. Cover and place on a medium-high flame. Steam the mixture for 15 – 20 minutes, adding more water if necessary (mixture should be moist, but not soggy). Add the rice and mix well. Taste and adjust salt and pepper seasoning. Heat the mixture, covered, over a medium flame until the rice is hot. Plate the machaca on four plates evenly. In a non-stick pan, prepare each egg by adding a teaspoon of olive oil and cook over easy. Place one egg on the top of each plate of machaca and serve with pickled jalapeños for those who desire a little heat. Makes 4 servings.