Machaca

Ingredients

• 2 lb beef brisket (cut into thin slices)
• salt

Instructions

1. 1

   Generously season the meat with salt on both sides. Place on a plate and keep it covered while making the recipe.

2. 2

   Place an iron cast skillet or a large pan over medium heat until smoky. Set heat to the lowest and arrange one or two beef slices making sure none of the pieces are touching or folded.

3. 3

   Cook flipping the meat from time to time. You’ll notice that first it will release a little bit juice and take a evenly color (READ NOTES).

4. 4

   Then, after about 10 minutes, it will have a darker color and be completely dry.

5. 5

   Repeat the steps for cooking with all slices, making sure you place them in a single layer to allow them to cool down.

6. 6

   Cut the meat into small pieces.

7. 7

   Place a small bunch of cooked beef into a mortar or a molcajete. Start smashing slowly first to break the meat, then more harder to finely crumble it.

8. 8

   Keep working until you’ll finish all meat. It will take you a while, so get some help or take small breaks between batches.