Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: El Charro Cafe Favorite Recipes by Carlotta Dunn Flores, El Charro Cafe, Tucson, Arizona
The way we make carne seca at El Charro requires special equipment - and Tucson's sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas.
3 quarts water
¼ cup garlic purée (See recipe)
6 pounds beef roast (eye of round, brisket, chuck), cut into chunks
To brown and dry meat:
juice of 2 limes
¼ cup garlic purée (See recipe)
To fry meat:
⅓ cup oil
shredded and roasted meat from above
1 cup green chiles, roasted, peeled, chopped
½ teaspoon salt, or to taste
½ teaspoon pepper
½ white onion, sliced into rings
2 tomatoes, chopped
¼ cup garlic purée (See recipe)
In an 8 quart stock pot, bring water to the boil. Add ¼ cup garlic purée and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, remoing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into ½-inch wide strips.
Preheat oven to 325°F. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic purée. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve.
At this point, the meat can be covered and refrigerated for later use.
Heat oil in a large skillet. Sauté chile with salt and pepper. Add onion and tomatoes and sauté briefly, then add garlic purée. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.