machaca
/məˈtʃɑːkə/ /məˈtʃakə/Cookery
noun
A Mexican dish consisting of strips of dried meat (especially beef) shredded, pounded to a pulp, and fried with onions, egg, tomatoes, peppers, etc.
Origin
1970s; earliest use found in The Los Angeles Times. FromMexican Spanish machaca from Spanish machacar to pound, to crush, perhaps originally a Mozarabic form ultimately from the same base as French massue; compare Spanish macho large hammer for forging iron, perhaps a Mozarabic variant of mazo, a masculine form of maza mallet.