Worth It Carne Seca Recipes

STEAMED CARNE SECA

Steps:

• Place the jerky strips in a steamer or a colander set over gently simmering water. Cover and steam the jerky until very soft and moist, about 20 minutes. Remove from the heat, shred the jerky into long, thin strips along the grain, and serve right away.
• To serve, divide the cabbage and filling equally between the crispy shells, top with salsa and garnishes, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, spoon some cabbage and filling in a crispy shell, top with salsa and garnishes, and eat right away.

CARNE SECA ROSTI

Steps:

• Cut the top sirloin into 2-inch cutlets. Thoroughly salt the cutlets on all sides and refrigerate, covered, in a large container, adding more salt every 24 hours, until the meat is dehydrated, 3 to 5 days. Rinse the salt from the cutlets and place into a clean container. Cover with water and return to the refrigerator for 24 hours, changing the water every 4 to 6 hours.
• Cut the cutlets into big chunks and put into a pressure cooker. Fill with enough water to just cover. Cook for 40 minutes. Turn off the heat and allow the pressure cooker to release all the pressure before opening. Transfer the meat to a bowl and pull into strips with a fork while still hot. Reserve.
• Pour 1 cup vegetable oil into a saucepan over medium heat. Add the onions and garlic, and cook until soft, about 2 minutes. Add the tomatoes and stir until soft, about 3 minutes. Transfer this mixture to the bowl with the meat. Add the cilantro and mix everything together well. Set the carne seca filling aside.
• In a separate bowl, combine the shredded potatoes, black pepper and 2 tablespoons salt. Mix well and set aside.
• In a 7-inch nonstick skillet, scoop 8 ounces of the shredded potatoes to form the base of the rosti. Layer with about 2/3 cup of the carne seca filling and top with another 8 ounces of the shredded potatoes. Place the skillet over high heat. Drizzle vegetable oil around the rosti (enough so that you can see it sizzling on the sides). Fry until golden brown, about 7 minutes, draining the oil halfway through (see Cook's Note). Flip the rosti and repeat this process. When both sides are golden brown, transfer the rosti to a paper-towel-lined plate to drain. Repeat with the remaining shredded potato and carne seca filling.
• To serve, top each rosti with about 4 ounces of the Catupiry, piped in a crisscross pattern. Place 2 Sweety Drop peppers in the center and sprinkle with 1 teaspoon of the dried parsley.

CARNE SECA

Steps:

• Place all ingredients in a plastic zipper bag and refrigerate overnight.
• The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
• Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
• Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.

CARNE SECA

Steps:

• Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
• With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
• Lay the slices flat in a large glass or enamel baking dish.
• Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
• Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
• Remove the meat from the marinade and pat it dry with an absorbent paper towels.
• Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
• Place in a 175°F (80°C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
• Watch it closely; during the last half hour or so the meat can burn quickly.
• Let cool completely, then store airtight.

CARNE EN SU JUGO (MEAT COOKED IN IT'S OWN JUICE)

Steps:

• In a large frying pan cook all the bacon to a nice crispy texture.
• While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
• Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned.
• After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot.
• Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
• Serve over black or pinto beans with grilled corn tortillas and enjoy.