Machaca O Carne Seca (Mexican-Style Jerky)
Machaca o Carne Seca (Mexican-style Jerky)
A favorite in Sonora, Mexico, & southern Arizona (south of the Gila River)
4 cups Shredded Beef
Juice of 1 Mexican lime
2 Tbsp garlic puree
1/4 cup olive or vegetable oil
1/3 cup onion, minced
1/2 cup green chile, seeded & chopped
1 tomato, chopped
1/2 tsp salt, or to taste
1/2 tsp pepper, or to taste
2 Tbsp garlic puree
Prepare garlic puree by blending 16 cloves of peeled garlic in just under 1 cup of water
To “dry” the meat, toss it with the lime juice & 2 Tbsp garlic puree, place it on a cookie sheet, & bake it for 15 min, stirring occasionally
The meat should be quite dry & beginning to stiffen
If not, continue baking a few more min
The meat can be prepared to this point & then refrigerated, if desired
To prepare the filling, heat a large skillet over moderate heat
Add the oil, then the onion, & saute it until it is just soft but not browned, 2 to 3 min
Add the green chile, tomato, dried meat, salt, pepper & 2 Tbsp garlic puree & cook, stirring often, for 3 to 5 min
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