CARNE SECA ROSTI
Provided by Food Network
Categories appetizer
Time P4DT3h
Yield 10 Rosti Potatoes
Number Of Ingredients 12
Steps:
- Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours.
- Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve.
- Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside.
- In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside.
- In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling.
- To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley.
CARNE SECA
Carne seca -dried beef or beef jerky- was a staple for early California explorers because it provided nourishment and kept indefinitely without refrigeration. Its chewy, salty quality still appeals to some people.
Provided by Honey Sweet
Categories Meat
Time 7h
Yield 30 Strips
Number Of Ingredients 7
Steps:
- Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
- With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
- Lay the slices flat in a large glass or enamel baking dish.
- Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
- Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
- Remove the meat from the marinade and pat it dry with an absorbent paper towels.
- Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
- Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
- Watch it closely; during the last half hour or so the meat can burn quickly.
- Let cool completely, then store airtight.
Nutrition Facts : Calories 68.7, Fat 2.5, SaturatedFat 1.1, Cholesterol 20.6, Sodium 375.1, Carbohydrate 2.6, Fiber 0.1, Sugar 1.1, Protein 7
WORTH-IT CARNE SECA
One of our friends is famous for her Carne Seca; she doesn't dare have a party without including it. The name means "dry meat", although in this recipe is certainly is not dry. The dish is also known as ropa vieja (old clothes) since is does rather look like a pile of rags. Whatever you call it, it makes a marvelous hors' d'oeuvre when served with flour tortillas. Any inexpensive cut of beef may be substituted for chuck in this recipe; brisket or London broil, for example. Carne Seca must be started at least 2 days before you plan to serve it but a lot of it is unattended cooking. The recipe makes plenty when served as hors d'oeuvres and there'll undoubtedly be leftovers. Do notice the variation for Apache Burros at the end. As Martha would say, "they're a good thing".
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 12h10m
Yield 15-25 serving(s)
Number Of Ingredients 8
Steps:
- Place meat in a roasting pan and cover with water. You may add the optional ingredients at this point if you wish. I generally do. Cover the pan and roast it overnight at 250 to 300 degrees.
- In the morning drain the meat, reserving the broth and discarding the onion and garlic if used; the meat should be very tender when pierced with a fork. Cool the meat for at least 1 hour or until it can be handled easily.
- Using your fingers, shred meat, pulling it apart where the grain allows separation. Pull off and discard all fat, bone and gristle.
- Combine the shredded meat with salsa; let marinate overnight.
- Next day, add meat to frying pan with a little of the reserved broth and simmer, uncovered, until heated through and most of the liquid has evaporated. Season with salt and pepper to taste.
- To serve: Keep Carne Seca warm by placing on a warming tray or serrving in a frying pan set to warm. Accompany with a bowl or platter of 6-inch flour tortillas, cut into sixths. Guests spoon a little of the Carne Seca onto a tortilla wedge to eat.
- About those leftovers: This recipe makes a large amount but the leftovers keep well -- up to 4 days in the refrigerator or in the freezer for up to a month. Carne Seca is very versatile: you can use it in a casserole or as a filling for traditional Tex-Mex foods such as tacos, burritos, or taco salad. It can be a fine side dish accompanying a Mexican-style diner or may be the main course, accompanied by pinto beans and flour tortillas.
- Variation: Apache Burros. On the main street of Whiteriver, Arizona, on the Apache reservation, the Native-Americans come out at noon-time, sellling foods to other natives and to tourists alike. One of the most popular of the foods is Apache burros which are nothing more than the unadorned shredded meat of step 3 rolled into a flour tortilla. The meat is so well flavored, folks gobble these up.
Nutrition Facts : Calories 343.2, Fat 13, SaturatedFat 5.4, Cholesterol 119.8, Sodium 617.1, Carbohydrate 16.2, Fiber 1.6, Sugar 2.1, Protein 41.1
STEAMED CARNE SECA
Steps:
- Place the jerky strips in a steamer or a colander set over gently simmering water. Cover and steam the jerky until very soft and moist, about 20 minutes. Remove from the heat, shred the jerky into long, thin strips along the grain, and serve right away.
- To serve, divide the cabbage and filling equally between the crispy shells, top with salsa and garnishes, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some cabbage and filling in a crispy shell, top with salsa and garnishes, and eat right away.
More about "carne seca recipes"
CARNE SECA RECIPE - HOW TO MAKE VENISON CARNE SECA
From honest-food.net
5/5 (10)Total Time 3 hrs 15 minsCategory SnackCalories 143 per serving
- Moisten the meat with the lime juice. Mix the salt and chiles together and coat every slice of venison with it. Press the mixture into the meat. Let this set in the fridge for at least 8 hours and up to 3 days.
- Lay the meat out in one layer on the grates of a smoker or dehydrator. Smoke at 165F or dehydrate at 145F until the meat is dry, about 2 to 4 hours. Pull it when it's pliable if you want to eat it within a week or two, and dry it brittle if you want it to keep for a long time, or make machaca.
THE CARNE SECA EXPERIMENT - EAT RIO
From eatrio.net
CARNE SECA RECIPE | CDKITCHEN.COM
From cdkitchen.com
CARNE SECA | TASTE
From tastecooking.com
TUCSON CARNE SECA | COOKSTR.COM
From cookstr.com
MACHACA CON HUEVO RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
FEIJOADA (BRAZILIAN BLACK BEAN STEW) - OLIVIA'S CUISINE
From oliviascuisine.com
DRIED AND TRUE: MAKE THIS MEXICAN CARNE SECA JERKY
From foodrepublic.com
25 OF THE MOST AMAZING CARNE SECA RECIPES - EAT WINE BLOG
From eatwineblog.com
- Mexican Carne Seca – Honest Food. Before I dive into the wonderful dishes you can create with Carne Seca, I think it would be fun to learn how to make your own Carne Seca!
- Tucson Carne Seca – Cookstr. If making your own Carne Seca sounds like a great idea, but you’re not a fan of the paprika flavors that Honest Food is suggesting, check out Coolstr’s recipe.
- Carne Seca – CDKITCHEN. If all of these fancy and delicate recipes seem over the top to you, then I suggest taking a look at CDKITCHEN’s rendition of Carne Seca.
- Chilaquiles with Carne Seca – HEB. This recipe by HEB is a beautiful sharing platter with Carne Seca at the heart of the dish. I recommend shredding the dried meat as much as you can, so create a fluffy and evenly spread snack for your friends.
- Maria Isabel Dried Meat With Rice (Carne Seca Com Arroz) – SBS. This dish by SBS is inspired by the famous Brazilian side plate, which cuts the Carne Seca into tiny cubes as if it was grated into the rice.
- Pacoca De Carne Seca (Shredded Salted Sun-Dried Meat with Manioc Flour) – Sabor Brasil. Again this is another popular Brazilian dish that is made by many local people throughout the country.
- Machaca Guisada (Northern Mexican Braised Dried Beef) – Serious Eats. Unlike Carne Seca, Machaca is a North Mexican jerky, but the same principle applies!
- Brazilian Arracacha & Jerked Beef Shepherd’s Pie – Fast2eat. The arracacha’s nutty and slightly sweet flavor in this dish is perfectly mixed with the Carne Seca beef jerky.
- Brazilian Feijoada – Hurst’s HamBeens. Feijoada is considered to be the national dish of Brazil! You would serve it on weekends, festivals, and holidays.
- Rice With Jerked Beef, Squash and Cheese (Arroz Com Carne Seca, Quibebe E Queijo De Coelho) – Easy And Delish. This dish comes from the northeast of Brazil.
CARNE SECA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARNE SECA ROSTI | RECIPE | ROSTI RECIPE, FOOD NETWORK RECIPES, FOOD
From pinterest.ca
CARNE SECA JERKY RECIPE - THERESCIPES.INFO
From therecipes.info
CARNE SECA RECIPE - WEBETUTORIAL
From webetutorial.com
11 OF THE MOST AMAZING CARNES EN SU JUGO RECIPES - EAT WINE BLOG
From eatwineblog.com
CARNE SECA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARNE SECA SHEPHERD'S PIE RECIPE | CALGARY CO-OP
From calgarycoop.com
ELK CARNE SECA RECIPE | #FIELDTOFORK - MIA ANSTINE
From miaanstine.com
BEEFLESS CARNE SECA RECIPE — QUESAVA
From quesava.com
MEXICAN CARNE SECA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TUCSON CARNE SECA - PLAIN.RECIPES
From plain.recipes
CARNE SECA BRAZILIAN FEIJOADA RECIPE | CALGARY CO-OP
From calgarycoop.com
CARNE ASADA RECIPES | ALLRECIPES
From allrecipes.com
MEXICAN CARNE SECA – 2 GUYS & A COOLER
From twoguysandacooler.com
HOW TO COOK CARNE SECA - RECIPE MASH
From recipemash.com
MACHACA GUISADA (NORTHERN MEXICAN BRAISED DRIED BEEF) RECIPE
From seriouseats.com
SMOKED CARNE SECA: MEXICAN JERKY. SNACK AWAY! - CHILES AND SMOKE
From chilesandsmoke.com
RECIPES | ZAPATA CARNE SECA
From zapatacarneseca.com
CARNE-SECA – RECIPE SCHOOL
From recipe.school
CARNE SECA LEAD FOODS
From leadfoods.com
CARNE SECA – LEAD FOODS
From leadfoods.com
CARNE SECA | RECIPES WIKI | FANDOM
From recipes.fandom.com
CARNE SECA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOMEMADE MACHACA RECIPE - MARICRUZ AVALOS KITCHEN BLOG
From maricruzavalos.com
CARNE SECA - GLUTEN FREE RECIPES
From fooddiez.com
WHAT IS CARNE SECA? - DELIGHTEDCOOKING.COM
From delightedcooking.com
CALDO DE CARNE SECA — IT’S TRULY “RANCHO” DELICIOUS
From adanmedrano.com
CARNE SECA ROSTI – RECIPES NETWORK
From recipenet.org
BRAZILIAN CARNE SECA - HOW TO MAKE? - EGULLET FORUMS
From forums.egullet.org
WORTH-IT CARNE SECA RECIPE - FOOD NEWS
From foodnewsnews.com
19 BEST CARNE SECA IDEAS IN 2021 | DEHYDRATOR RECIPES, JERKY RECIPES ...
From pinterest.ca
CARNE SECA – RECIPE SCHOOL
From recipe.school
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #appetizers #lunch #beef #mexican #dietary #spicy #native-american #oamc-freezer-make-ahead #low-carb #low-in-something #meat #taste-mood #number-of-servings
You'll also love