How To Make Carne Seca Recipes

CARNE SECA

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.

WORTH-IT CARNE SECA

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.

CARNE SECA

Steps:

• Place all ingredients in a plastic zipper bag and refrigerate overnight.
• The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
• Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
• Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.