How to Cook Carne Seca

Serves: 15-25

Preparation time: 30 mins

Cooking time: 11 hours 40 mins

Ingredients needed to make Carne Seca:

• 6-7 lb chuck roast
• 2 garlic cloves, minced
• 1 package flour tortillas, 6’’ wide
• 2 large onions, chopped
• 1 can (28 oz) green chili salsa
• ¾ tsp ground cumin
• Salt and freshly ground black pepper to taste
• Water, as required

Cooking instructions for Carne Seca:

• Lower the chuck roast into a roasting pan and pour in water until it is just covered.
• Scatter the chopped onion as well as garlic over it and sprinkle a dash of ground onion on top.
• Cover the surface with a sheet of aluminum foil and roast at 250 degrees overnight.
• Next day, drain the meat out onto a chopping board and set aside for an hour to cool.
• Set the cooking liquid aside in a bowl after getting rid of the garlic and onions.
• Pull the heat apart using a couple of forks and throw away the bone, fat as well as gristle.
• Transfer the shredded meat into a bowl and empty a can of green chili salsa into it.
• Toss them together to coat well and set aside overnight to marinate.
• On the day of serving, tip the marinated meat into a hot skillet and pour in a splash of the reserved cooking liquid.
• Give it a nice stir and simmer until warmed through and it nearly dries up.
• Adjust the seasonings and spoon it into a large bowl.
• Slice each tortilla into 6 pieces and arrange them on a large serving platter.
• Serve carne seca alongside tortilla wedges.

Image credit: Wikimedia Commons

Last Updated on April 12, 2013 by