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Machaca (beed Jerky)
This dish is popular in the northern part of Mexico. It is made in so many ways, but the most traditional way to make it is with scrambled eggs for breakfast or brunch. Depending on the region, it will be served with corn or flour tortillas. Is salty dried beef, then shredded and crushed—an old way to preserve the meat. Traditionally the meat is sun dried and you need a hot and dry weather, that's why the north of Mexico is manly a producer. Is also heavily coated in salt because it aids in killing harmful bacteria, which makes it high in sodium, but if you are dehydrating it in the oven or food dehydrator, you can skip the heavy salt or all at all as long as it is dehydrated between 150 and 180 F. There is no measurements just directions so you can make as lees or much as you want.
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