Worth It Carne Seca Recipes

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CARNE SECA ROSTI



Carne Seca Rosti image

Provided by Food Network

Categories     appetizer

Time P4DT3h

Yield 10 Rosti Potatoes

Number Of Ingredients 12

5 pounds top sirloin roast
1 pound kosher salt, plus 2 tablespoons
Vegetable oil
2 cups diced onions
1 cup minced garlic
2 cups diced tomatoes
2 cups chopped fresh cilantro
10 pounds shredded potatoes
2 teaspoons black pepper
2 1/2 pounds Catupiry cheese, in a pastry bag
20 jarred Sweety Drop peppers, for serving
10 teaspoons dried parsley, for serving

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.

WORTH-IT CARNE SECA



Worth-It Carne Seca image

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

6 -7 lbs chuck roast
water, to cover
2 large onions, chopped (optional)
2 garlic cloves, minced (optional)
3/4 teaspoon ground cumin (optional)
1 (28 ounce) can green chili salsa
salt and pepper
1 (12 count) package 6-inch flour tortillas

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

CARNE SECA



Carne Seca image

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

2 lbs flank steaks
1 cup dry red wine
1/2 cup soy sauce
1 cup Worcestershire sauce
1/2 cup red wine vinegar
1 tablespoon black peppercorns, crushed
4 garlic cloves, mashed

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

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