Southwestern Recipes
Carne Seca (Dried Beef)
Carne Seca may be served plain or as a filling for burritos or enchiladas. Use large flour or corn tortillas and 3 tablespoons Carne Seca. Roll and top with grated cheese for burritos, or top with enchilada sauce and cheese for enchiladas.
Yield: about 4 cups
Ingredients
- 4 cups Carne de Res Deshebrada
- Juice of 1 Mexican lime
- 2 tablespoons garlic puree
- 1/4 cup olive or vegetable oil
- 1/3 cup onion, minced
- 1/2 cup green chile, peeled, seeded and chopped
- 1 tomato, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- 2 tablespoons garlic puree
Instructions
- Heat oven to 325 degrees F.
- To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic puree, place it on a cookie sheet, and bake it for 15 minutes, stirring occasionally. The meat should be quite dry and beginning to stiffen. If not, continue cooking a few more minutes. The meat can be prepared to this point and then refrigerated, if desired.
- To prepare the filling, heat a large skillet over moderate heat.
- Add the oil, then the onion, and sauté it until it is just soft but not browned, 2 to 3 minutes.
- Add remaining ingredients and cook, stirring often, for 3 to 5 minutes.