Carne Seca (Sonoran Dried Beef)
Beef that is salted, sun-dried, and shredded, then rehydrated and sautéed with tomato, onion, and chile for a concentrated, chewy-tender dish.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Skillet
- •Meat shredder or two forks
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 22
- carbs
- 8
- protein
- 38
- calories
- 390
Instructions
- 1
Rub thin beef slices with salt and lime juice. Lay them in direct sun in a breezy, insect-protected spot for 1-2 days until leathery.
- 2
Or, dry the beef in a dehydrator or low oven at 150°F (65°C). Leave it for 6-8 hours until firm and dry.
- 3
Shred or pound the dried beef into thin strands. Use a mallet or your hands.
- 4
Heat oil in a large skillet over medium heat. Saute onion until it turns translucent.
- 5
Add garlic to the skillet. Cook until fragrant, about 1 minute.
- 6
Stir in the shredded dried beef. Cook and stir until it softens slightly, about 5 minutes.
- 7
Add tomatoes and green chile. Simmer until the liquid thickens and the beef softens, 10-15 minutes.
- 8
Season with black pepper. Serve hot with tortillas.
Chef's tips
Sun-drying needs dry air and a screened rack to keep bugs away. A food dehydrator gives you an easy, reliable shortcut with great results.
Storage
Store dried, unrehydrated carne seca in an airtight container at room temperature for weeks; refrigerate the cooked dish up to 3 days.
Reheating
Reheat gently in a skillet with a splash of water to loosen the sauce.
Common mistakes to avoid
- •Using fatty meat cuts, which will spoil instead of drying properly
- •Skipping the salt, which is necessary to preserve the meat safely
Serving suggestions
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