Carne Seca (Dried Beef)

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.


  • 4 cups Carne de Res Deshebrada
  • Juice of 1 Mexican lime
  • 2 tablespoons garlic puree
  • 1/4 cup olive or vegetable oil
  • 1/3 cup onion, minced
  • 1/2 cup green chile, peeled, seeded and chopped
  • 1 tomato, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 2 tablespoons garlic puree


  1. Heat oven to 325 degrees F.
  2. 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, if desired.
  3. To prepare the filling, heat a large skillet over moderate heat.
  4. Add the oil, then the onion, and sauté it until it is just soft but not browned, 2 to 3 minutes.
  5. Add remaining ingredients and cook, stirring often, for 3 to 5 minutes.

Yield: about 4 cups

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