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El Charro Cafe Carne Seca



CARNE SECA
El Charro Cafe  Restaurant Recipe

3 quarts water
1/4 cup garlic puree
6 pound beef roast (eye of round, brisket or chuck) cut into chunks

To brown and dry meat:
juice of 2 limes
1/4 cup garlic puree

To fry meat:
1/3 cup oil
shredded and roasted meat from above
1 cup green chilies, roast, peeled and chopped
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1/2 onion, sliced into rings
2 tomatoes, chopped
1/4 cup garlic puree

To make the 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.

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

Preheat oven to 325 degrees. Spread the shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast the meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve. At this point, the meat can be covered and refrigerated for later use. Heat oil in a large skillet. Saute the chile with salt and pepper. Add the onions and tomatoes and saute briefly, then add garlic puree. Add the meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above.

Note: Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas,  and chalupas.


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