In traditional terms, machaca is a dried meat from Mexico that has been rehydrated and pounded to make it tender. You may have also heard it called machacado or carne seca. Ordered in a restaurant or taco shop today, machaca is more likely to be an inexpensive cut of beef braised (or even boiled) into submission, rather than pounded. The result is a pile of tender, moist pile of meat perfect for tucking into a tortilla. Because braising is a fundamental technique for game cooks, machaca is a natural for tough cut of venison, including an elk shoulder, neck or even a shank.