Fantabulous walked through the kitchen and did a huge sniff followed by a “Mmmmmm smells sooooooooooo good!”
Beef machacha with beef top round tv#
Then I got distracted by tv and my Frito Bandito solo, one thing led to another and I ended up with this seriously amazing Mexican beef! I mean the aromas alone were mouth-watering! It was one of those as you starting walking towards the kitchen your nose did a little twitch, your tummy made a low growl and you started to walk a little faster to that smell. So if you read my post from yesterday, I had every intention of making pot roast for dinner. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
Transfer to a paper bag and store in a cool, dark place for up to 2 weeks.Find the recipe card at the end of the post. Allow meat to cool to room temperature.
Some pieces will be ready sooner than others. Smoke the meat for 2 hours and check them, until they are pliable and firm. Arrange the meat on racks or mats, making sure that the meat has space between each slice. Preheat the smoker to a low temperature, aim for 160-180˚F.Place the lid on the container and allow the meat to marinade in the fridge for at least 4 hours or overnight. Squeeze both halves of the lime all over the meat, and mix well to make sure everything is coated. Season the meat liberally on both sides with the spice mix. Place the meat in a large container with a lid.Mix this chile powder with the salt well and set aside. Place into a spice grinder and pulverize into powder. Remove the stalk and seeds, and break it into manageable pieces. Remove it from the pan and allow it to cool to room temp. Toast the dried chile in a hot skillet for about 30-40 seconds on each side to lightly toast it.If you have access to different dried chiles that’s fine, try it.Īfter you make this recipe, try making a Machaca Breakfast Burrito next using the carne seca! I feel it’s one of the most versatile since it can be spicy & sweet. Guajillo is a long, dried red chile that generally had a medium heat and fruitiness to it. You literally only will need 1 chile for the entire recipe. The recipe below calls for guajillo chile. If you do choose to use brisket, or any other fattier meat, make sure that you trim as much excess fat as possible.īest options, least amount of fat and easy to slice: I’ve seen it used with brisket flat as well, which has a nice pull-apart feel, but most people don’t want to sacrifice a brisket for jerky due to the higher cost. You don’t want much fat in general when you’re making jerky, and a 2-3 pound piece of beef is generally a perfect amount for the average person to cook. I like to use eye of round for this jerky. I learned this version from a family that lives in Brownsville, TX.Ĭheck out this quick video from a famous Tucson restaurant for their version – very different than what I’ll share – but this gives you an idea of the process: Extra Serving: Carne Seca. There are a lot of variations on spices and styles of preparing it. They will hang the meat for 3-4 days depending to fully dry it out. Don’t forget that it gets up to 120 degrees here! In Tucson there are a few restaurants that prepare it, you can see the meat hanging high in the air contained within nets. Carne Seca: Regional jerky recipeĬarne seca is a Mexican dried meat, typically dried in the sun. This smoked carne seca is my interpretation on a classic Mexican jerky you can find down here in Arizona and Sonora. Smoking jerky is a constant struggle to keep up with, as we’re crushing through bags of it. Each bite is packed with flavors of spicy, salty, and savory. Smoked carne seca is probably not a type of food you’ve heard of, but hopefully you’ll give it a shot at the end of this post.
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