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El Charro Machaca (Carne Seca)

Cuisine: Mexican
Type: Meat
Serves: 8 people

Recipe Ingredients

3   Water
1/4 cup 59mlGarlic puree*
6 lbs 2724g / 96ozBeef roast - (eye of round, brisket, chuck), cut into chunks
  To Brown and Dry Meat
2   Limes - juice of
1/4 cup 59mlGarlic puree*
  To Fry Meat
1/3 cup 78mlOil
  Shredded and roasted meat from above
1 cup 237mlGreen chiles - roast, peel, chop
1/2 teaspoon 2.5mlSalt - or to taste
1/2 teaspoon 2.5mlPepper
1/2   White onion - sliced into rings
2   Tomatoes - chopped
1/4 cup 59mlGarlic puree - *

Recipe Instructions

* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife, the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

The way we make carne seca at El Charro requires special equipment - and Tucson's sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas ...

In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, removing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips.

Preheat oven to 325F. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve.

NOTE: At this point, the meat can be covered and refrigerated for later use.

Heat oil in a large skillet. Saute chile with salt and pepper. Add onion and tomatoes and saute briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.

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