Text 7868, 70 rader
Skriven 2013-12-15 06:50:42 av Dave Drum (1:261/38)
Ärende: Chile 4834
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      Title: Carne Seca By Kathy Pitts
 Categories: Beef, Chilies
      Yield: 1 Text file

           TEST ONLY

  I had a Mexican man show me how to make Carne Seca once
  years ago (I love it as much as you do, and curiously, it
  is virtually unknown in this part of Texas). I've never
  tried to make it, and since the directions were in Spanish
  (a language I speak BADLY), something may be lost in the
  translation (or lack of same), but here goes ;-)

  Begin with a thick (about 2 inches), absolutely lean piece
  of beef -- dunno what cut he used, and it wouldn't matter
  much anyway, 'cause Mexican grass-fed beef is VERY
  different from ours. I suspect a good lean hunk of sirloin
  or top round would be your be your best bet, though.

  Lay the beef on end, so the grain in showing. Using a very
  sharp knife, make a cut (WITH the grain, this is important
  to get the correct texture in the finished product) about
  1/8 inch below the surface. Continue cutting until you
  have ALMOST, but not quite reached the far edge of the
  meat. Remove the knife, and from the opposite direction,
  make a second cut, about 1/8 inch below the first.
  Continue doing this until you have a long, THIN piece of
  meat that unfolds like an accordian. (In practicality, I
  suspect that thinly slicing the meat would work as well,
  it just wouldn't be as showy ;-)

  Rub the meat very well with ground chilies, a bit of
  cumin, then marinate for a couple of hours in lime juice.

  Remove the meat from the marinade, dry well, then rub
  again with chile powder and cumin.

  Dry the meat under the hot sun (he threw it over the
  clothesline, but I suspect a very low oven or dehydrator
  would be hygenically superior ;-) until the meat is not
  QUITE dry (there should still be a slight bit of give to
  it when bent.) It should not break....

  Pound in a volcanic mortar (metate?) until the meat is
  reduced to shreds. The shreds should be quite fine and
  threadlike in texture. (A blender or processor MIGHT work
  here if you were very careful. But the meat should be in
  threads, NOT cut into an amorphous blob).

  This can now be stored in a jar under refrigeration (or
  presumably frozen for long-term storage), or used as you
  like.

  BTW -- there is one restaurant in town (a spot in downtown
  Bryan) that has Machaca con Huevos on the menu. I order it
  when we go there. Wes tried it once, pronounced it vile --
  different strokes for different folks, I guess....

  Kathy in Bryan, TX

  Uncle Dirty Dave's Archives

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... No one has ever had an idea in a dress suit - Sir Fredrick G. Banting

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