I can hardly believe that I am including a meatloaf recipe in this online cookbook. Going all the way back to my childhood, I hardly ever enjoyed meatloaf. It was always too dry or simply too boring for my taste.
Machaca is a flavorful combination of shredded beef, eggs, onions, tomatoes and peppers. In Mexico, machaca is made from sun-dried meat. The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than beef jerky, the meat was first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs.
Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In this case, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.