Carne Seca may be served plain or as a filling for burritos or enchiladas. Use large flour or corn tortillas and 3 tablespoons Carne Seca. Roll and top with grated cheese for burritos, or top with enchilada sauce and cheese for enchiladas.
To "dry" the meat, toss it with the lime juice and 2 tablespoons garlic
puree, place it on a cookie sheet, and bake it for 15 minutes, stirring occasionally.
The meat should be quite dry and beginning to stiffen. If not, continue cooking
a few more minutes. The meat can be prepared to this point and then refrigerated,
To prepare the filling, heat a large skillet over moderate heat.
Add the oil, then the onion, and sauté it until it is just soft but not browned,
2 to 3 minutes.
Add remaining ingredients and cook, stirring often, for 3 to 5 minutes.
Yield: about 4 cups
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