![]() ![]() Indeed, two calls and an email got no response. "I don't think they'll tell you anything." "We don't even know how to make it," said a clerk who answered the phone. ![]() Carolina's is owned by three sisters who trace their Arizona ancestry back eight generations, to when Phoenix was still part of Mexico. Sadly, the recipe for this wonderful jerky stew is a closely guarded secret. How does Carolina's do it? I wish I could tell you. In Sonora, versions vary from pan-fried shavings to ultra-beefy stew made with rehydrated beef. When it is made with carne seca, it's dry and jerkylike, served like bacon bits on scrambled eggs. Outside Sonora, machaca becomes shorthand for a combination of stewed beef and eggs, typically eaten for breakfast. You'll find machaca on menus all over Mexico and the United States. The result was carne seca ("dried meat") that would later be shredded and/or rehydrated to make machaca. In the days before refrigeration, ranchers in the Sonoran Desert would cut their beef into thin slices and hang it to dry into jerky, a fast process when it's 110 degrees with no humidity. The Mexican cattle industry is in the hot and dry northwestern corner of the country. Specifically, machaca-the king of all Mexican meats. In that form, it's tough as a boot and not especially tasty. That's carne seca, and you're better off thinking of it as a specialized cut of super-dry-aged steak. What sort of man gnaws from one posterboard-sized piece of jerky? Where does he store it between chaws? (WW staff) By Martin Cizmar at 7:33 pm PDTÄ«ehind the butcher counter in a Mexican grocery store, they usually have brontosaurus-size slabs of beef jerky. ![]()
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