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- Machaca abstract "Machaca About this sound ma't͡ʃaka is a dish prepared originally most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. While drying meat is one of the oldest forms of preservation, the drying of beef with chilis and other native spices was developed by the ranchers and cowboys of northern Mexico.After the arrival of refrigeration, dehydration was no longer needed for preservation. Most dried beef is sold in the U.S. as jerky. In Mexico, it is still sold for cooking as well as snacking; however, this is done mostly in the north and in small-scale operations. Most machaca dishes now are made from beef that has been well-cooked, shredded then cooked in its juices until the desired consistency is achieved, which in Phoenix can be soupy, dry or medio. In Tucson and south, the preparation is almost always dry, and approximates more closely the taste and texture of the original dish prepared from dried meat. Carne seca is an alternative name for machaca in Tucson and Sonora.Prepared machaca can be served any number of ways from tightly rolled flautas, to tacos, to burritos, or on a plate with eggs, onions and with peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas, which tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the State of Chihuahua.The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico. However in central and southern Mexico, it is not well known by lower socioeconomic classes.".
- Machaca thumbnail Pork_machaca_with_eggs,_served_with_potatoes_and_salsa_and_wrapped_in_a_tortilla-_2013-04-07_13-31.jpg?width=300.
- Machaca wikiPageID "2059350".
- Machaca wikiPageRevisionID "605959027".
- Machaca hasPhotoCollection Machaca.
- Machaca subject Category:Beef_dishes.
- Machaca subject Category:Dried_meat.
- Machaca subject Category:Mexican_cuisine.
- Machaca subject Category:Pork_dishes.
- Machaca type Article100022903.
- Machaca type Artifact100021939.
- Machaca type BeefDishes.
- Machaca type Container103094503.
- Machaca type Crockery103133538.
- Machaca type Dish103206908.
- Machaca type Instrumentality103575240.
- Machaca type Object100002684.
- Machaca type PhysicalEntity100001930.
- Machaca type PorkDishes.
- Machaca type Tableware104381994.
- Machaca type Ware104550840.
- Machaca type Whole100003553.
- Machaca comment "Machaca About this sound ma't͡ʃaka is a dish prepared originally most commonly from dried, spiced beef or pork, then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes.".
- Machaca label "Machaca".
- Machaca label "Machaca".
- Machaca label "Machaca".
- Machaca sameAs Machaca.
- Machaca sameAs Machaca.
- Machaca sameAs m.06j70w.
- Machaca sameAs Q11765230.
- Machaca sameAs Q11765230.
- Machaca sameAs Machaca.
- Machaca wasDerivedFrom Machaca?oldid=605959027.
- Machaca depiction Pork_machaca_with_eggs,_served_with_potatoes_and_salsa_and_wrapped_in_a_tortilla-_2013-04-07_13-31.jpg.
- Machaca isPrimaryTopicOf Machaca.