machaca o carne seca (mexican-style jerky)
Machaca o Carne Seca (Mexican-style Jerky) A favorite in Sonora, Mexico, and southern Arizona (south of the Gila River). 4 cups Shredded Beef Juice of 1 Mexican lime 2 tablespoons ...
Ingredients
- 4cupshredded beef
- 2tablespoongarlic purée
- 1/4cupolive or vegetable oil
- 1/3cuponion, minced
- 1/2cupgreen chile, seeded and chopped
- 1tomato, chopped
- 1/2teaspoonsalt, or to taste
- 1/2teaspoonpepper, or to taste
Directions
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Machaca o Carne Seca (Mexican-style Jerky) A favorite in Sonora, Mexico, and southern Arizona (south of the Gila River)
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4 cups Shredded Beef Juice of 1 Mexican lime 2 tablespoons garlic purée 1/4 cup olive or vegetable oil 1/3 cup onion, minced 1/2 cup green c
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To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic purée, place it on a cookie sheet, and bake it for 15 minutes, stirr
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The meat should be quite dry and beginning to stiffen
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If not, continue baking a few more minutes
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The meat can be prepared to this point and then refrigerated, if desired
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To prepare the filling, heat a large skillet over moderate heat
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Add the oil, then the onion, and sauté it until it is just soft but not browned, 2 to 3 minutes