4poundschuck roast or beef or venison without much connective tissue
1tablespoondried Mexican oregano
Slice the meat as thin as you can, either across or with the grain -- your choice. Salt it well and store in the refrigerator overnight.
Dehydrate it. I smoke the meat at 175°F until it is brittle, but you can use the sun if you are in a desert area in summer, or a dehydrator, or even an oven set on low. You want the meat to be very brittle.
Break it into pieces with your hands or scissors, then add the garlic and oregano and blitz it for about 3 minutes in a food processor. You may have to give the machine some breaks in case it gets too hot. Lay out the finished machaca on a baking sheet for the rest of the day to fully dry some more, then it will be stable at room temperature in dry places. If you are in a humid place, keep your machaca in the fridge, where it will last months.