Ingredients: |
Ingredients: Can use with wild game. 3 pounds eye of round or boneless shoulder roast 3 Tbs white vinegar 1 Tbs salt 2 tsp black pepper 10 cloves garlic, sliced 1 Tbs gr red mild chilies, ancho, New Mexican, or Anaheim 8 cups water
Juice of 2 limes 1 Tbs gr dried mild red chilies ancho, New Mexico or Anaheim
1 tsp salt 1 tsp black pepper
1/4 cup veggie oil 1 med onion, chopped 3/4 cup chopped roasted mild green chilies, problano, New Mexican or Anaheim, fresh or frozen 2 small tomatoes, Roma
4 garlic cloves, minced 1 tsp dry Mexican oregano Salt to taste Lime wedges for garnish
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Directions: |
Directions:1. Use a Dutch oven or large cook pot to combine all ingredients down to lime juice.
Bring mix to a boil, skim off any foam, reduce heat to low simmer, and cover. Cook for about 2-2 !/2 hours until meat is very tender. Cool in cooking liquid, reserving 1 cup for this recipe. Save any other broth as a soup base.
2. Preheat oven to 275 degrees.
3. Tear meat into thin shreds and transfer back to pot. Add reserved 1 cup cooking liquid until all is absorbed. Pour lime juice over meat and toss well.
4. Transfer meat to one or two baking sheets with lips, spreading it thin. Ina small bowl, combine the dried seasons and sprinkle about half over meat mix. Bake this meat for 20 minutes, stir it well and sprinkle on the remaining seasonings. Bake an additional 30-40 minutes, until browned and dry. (The meat can be prepared ahead to this point and refrigerated 1-2 days. Meat isn't preserved so don't leave out at room temp.)
5. Transfer meat to blender, handfuls at a time, and Puree briefly, in little bursts, until meat is reduced to fine threads. Don't overdo or meat can end up resembling sawdust.
6. In heavy skillet, warm veggie oil over med heat. Add onion, sautee until softened. Stir in chilies, tomatoes, garlic, and oregano and cook another couple of minutes, covered. Add browned meat and heat through, cooking uncovered until all liquid is evaporated. Add salt to taste.
7. Serve with lime wedges. In tacos, with refried beans in tortillas, etc. |
This recipe for Carne Seca is from