One ounce peppermint schnapps, fill with hot cocoa. Very nice.

Machaca is a common ingredient for much Mexican cookery, particularly in the Northern states (like the State of Sonora, South of Arizona). Historically, it was used as a kind of pseudo-beef-jerky, keeping well on the trails and in the kitchens of Old Mexico. Being a semi-preserved staple, it traditionally takes quite a bit of time to make (and even longer to make into something), but the modern equivalent holds much of the same flavor when done in just over an hour with the right tools.

Oh, and it's ungodly tasty when eaten fresh in, say, burrito form with some sour cream, brown rice and cucumber!