Take a 2 cm thick lean steak. Rub it with salt, lemon and garlic. Now you'll need some kitchen string, a stick some cheese cloth and clothing pins. Right ! You are going to hang your meat dry. You need to do this when it is scorching hot, like here today 38 C. Do not forget to take your meat inside at night, it is humid and it will definitely ruin everything. It will take 3-4 days to dry out. At that point you have to grill it, few minutes for each side. It is not over yet. Now no one owns a metate but you could use a blender. Take small pieces of your meat and let it drop in your running blender. It will form a sort of wool. That is carne machaca. Do not overcrowd your blender and empty it every time. You can store it in the fridge in a dark container and away from humidity. Already so is delicious to eat. But this is not how mexican eat it. They sauté some onion, followed by diced tomato, add the a handful of meat briefly soaked in little water (otherwise it absorbs too much oil) and continue stirring for few minutes. Add 3 beaten eggs and let the just lightly cook with the rest. Serve with warm tortillas. There are also soups with this ingredient.
As I said above we have our first santana of the season and I hurried to hang my meat dry.
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