Entree: Mexico – Sonora – Carne Seca (Sun-dried salted beef rehydrated and pan-fried, served shredded with onions and chiles)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 3 hrs 30 min

Total 4 hrs 15 min

Ingredients

- 1 lb (454 g) dried carne seca (sun-dried salted beef), cut into 2–3 inch pieces
- 4 cups (960 ml) water or low-sodium beef broth for soaking
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large white onion, thinly sliced, about 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 2 medium tomatoes, diced, about 10 oz (285 g) or 1 cup (240 g) canned diced tomatoes, drained
- 2 fresh serrano chiles, sliced (remove seeds for less heat)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) dried oregano
- Salt to taste (careful, the beef is already salted)
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro
- Lime wedges and warm corn tortillas for serving

Instructions

1. Place the carne seca pieces in a large bowl and cover with 4 cups (960 ml) of water or beef broth. Press the pieces down so they are submerged. Soak at room temperature for 3–4 hours or refrigerate and soak 8–12 hours until pliable and rehydrated.
2. Drain the soaking liquid and rinse the carne seca under cool running water to remove excess salt. Pat pieces dry and shred or thinly slice the meat into bite-size strips.
3. Heat the lard or oil in a large skillet over medium-high heat. Add the shredded carne seca and cook, stirring occasionally, until it begins to crisp and brown in places, about 6–8 minutes.
4. Push the meat to one side of the pan and add the sliced onion and serrano chiles. Sauté until the onion is soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
5. Add the diced tomatoes, cumin and oregano. Stir to combine and cook 3–4 minutes until the tomatoes break down and flavors meld. If the mixture seems dry, add 2–4 tbsp (30–60 ml) water.
6. Taste and adjust seasoning carefully with salt and pepper. Remove from heat and stir in chopped cilantro and a squeeze of lime juice.
7. Serve the carne seca hot with warm corn tortillas, lime wedges, and optional sides such as refried beans, rice, or scrambled eggs.