Entree: United States – Arizona-Sonoran – Carne Seca (Salt-cured, air-dried beef rehydrated and cooked into a savory shredded main typical of the Sonoran borderlands)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) carne seca (salted, air-dried beef)
- 6 cups (1.4 L) cold water for soaking
- 2 tbsp (30 ml) vegetable oil or lard
- 1 medium white onion, thinly sliced (about 6 oz / 170 g)
- 3 garlic cloves, minced
- 2 medium Roma tomatoes, chopped (about 8 oz / 225 g)
- 2 medium green chiles (Anaheim or poblanos), seeded and chopped (about 6 oz / 170 g)
- 2 medium potatoes, peeled and 1/2‑inch diced (about 12 oz / 340 g)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2.5 ml) salt (adjust after tasting; carne seca can be very salty)
- 1/4 tsp (1 ml) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 8 corn tortillas for serving
- Lime wedges for serving

Instructions

1. Trim any excess tough fat from the carne seca. Place the meat in a large bowl and cover with 6 cups (1.4 L) cold water. Soak 2–3 hours, changing the water once to remove excess salt.
2. Drain, rinse the meat, and transfer to a medium pot. Cover with fresh water to 1 inch above the meat and bring to a gentle simmer over medium heat.
3. Simmer partially covered 1–1.5 hours, until meat is tender but still holds together. Remove meat and reserve 1 cup (240 ml) of the cooking liquid; discard the rest.
4. When cool enough to handle, shred the carne seca finely with forks or chop coarsely to preferred texture; set aside.
5. In a large skillet, heat 2 tbsp (30 ml) vegetable oil or lard over medium heat. Add the sliced onion and sauté 4–5 minutes until translucent.
6. Add minced garlic and chopped green chiles; cook 1–2 minutes until fragrant. Stir in chopped tomatoes and cook until they soften, about 3–4 minutes.
7. Add the shredded carne seca, diced potatoes, ground cumin, oregano, salt, and pepper. Pour in the reserved 1 cup (240 ml) cooking liquid and bring to a simmer.
8. Cover and cook 10–15 minutes, stirring occasionally, until potatoes are tender and flavors meld. If the mixture is dry, add a splash of water.
9. Uncover and increase heat for 1–2 minutes to evaporate excess liquid if desired. Taste and adjust salt sparingly.
10. Garnish with chopped cilantro and serve hot with warm corn tortillas and lime wedges.