Recipe for cooking machaca o carne seca

Quick Meals- Salads and Wraps :: Savory Wraps

Machaca o Carne Seca (Mexican-style Jerky)

A favorite in Sonora, Mexico, and southern Arizona (south of the Gila River).

4 C. Shredded Beef
Juice of 1 Mexican lime
2 Tbsp. garlic pure
1/4 C. olive or canola oil
1/3 C. onion, minced
1/2 C. green chile, seeded and chopped
1 tomato, chopped
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
2 Tbsp. garlic pure

Prepare garlic pure by blending 16 cloves of peeled garlic in just under 1 C. of water.

To "dry" the meat, toss it with the lime juice and 2 Tbsp. garlic pure, place it on a baking sheet, and bake it for 15 min., stirring occasionally. The meat should be quite dry and beginning to stiffen. If not, continue baking a few more min. The meat can be prepared to this point and then refrigerated, if desired.

To prepare the filling, heat a lrg. skillet over moderate heat. Add the oil, then the onion, and saut it until it is just soft but not browned, 2 to 3 min. Add the green chile, tomato, dried meat, salt, pepper and 2 Tbsp. garlic pure and cook, stirring often, for 3 to 5 min.