Carne Seca

Course : Beef
Serves: 10
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2 pound round steak
4 tablespoons crisco
2 large onions -- chopped
3 cloves garlic -- crushed
7 ounces diced green chiles
16 ounces chopped tomatoes
1 tablespoon salt
2 teaspoons oregano
2 teaspoons cumin

Preparation / Directions:

Bake beef on a rimmed baking sheet at 250 degrees for about 6 hours. Turn occasionally. As juices accumulate, pour off and save. Beef must dry out slowly and completely. When beef is dried, shred in food processor or blender. Set aside. Melt Crisco in large skillet. Add onion and cook until soft. Add garlic and shredded meat. Stir in green chiles. Drain tomatoes, reserving the liquid. Add tomatoes to the skillet. Add reserved juices from beef. Season with salt, oregano, and cumin. Let simmer about 30 minutes, adding the juice from the tomatoes as the liquid is absorbed. Notes: May be served plain or as a filling for burritos or enchiladas. Use large flour tortillas or corn tortillas and 3 tablespoons Carne Seca. Roll and top with grated cheese for burritos, or top with enchilada sauce and cheese for enchiladas.


Nutritional Information:

201 Calories (kcal); 11g Total Fat; (51% calories from fat); 18g Protein; 6g Carbohydrate; 54mg Cholesterol; 716mg Sodium

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