Carne seca (Machaca) - ingredient - in the Boston area?
I'm looking for an ingredient used in Mexican (and probably other South American) cooking, called carne seca, or Machaca.
I've had it with eggs and onions in Mexico, but haven't been successful in finding it here in the Boston area.
Does anyone happen to know of a latin food store that carries such?
I don't know if you can buy Mexican machaca locally, although you can probably mail order it. If you can understand a bit of Spanish "chucheman" a YouTube star has what I would call a middle-of-the-road version that he prepares and its pretty easy to follow. How he makes it would be good for machaca and eggs I think. He says he is using trimmed brisket and the sizing after butterflied looks right, but I might also suggest looking at chuck. Be careful with ventilation if keeping a gas oven open. Rick Bayless' Traditional Mexican has a slightly different method using beef round.
At any Brazilian "acougue" you can purchase "carne de sol" and "carne de sol de segundo" would be similar to what is sold as "carne seca" in Brazil. This would work for stewed and shredded machaca dishes (you would have to desalt it, particularly the "segundo" as opposed to "primeiro"), but the cuts and preparations are somewhat different between Brazil and Mexico (although "carne de sol" is closer to machaca in preparation than industrial carne seca).