Difference between revisions of "Carne Seca"
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* 1/2 teaspoon fresh coarse ground [[black pepper]] | * 1/2 teaspoon fresh coarse ground [[black pepper]] | ||
* 1 teaspoon [[liquid smoke]] | * 1 teaspoon [[liquid smoke]] | ||
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* Place all ingredients in a plastic zipper bag and refrigerate overnight. | * Place all ingredients in a plastic zipper bag and refrigerate overnight. | ||
* The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F. | * The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F. | ||
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[[Category:Mexican cuisine]] | [[Category:Mexican cuisine]] | ||
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[[Category:Oregano Recipes]] | [[Category:Oregano Recipes]] | ||
[[Category:Red wine vinegar Recipes]] | [[Category:Red wine vinegar Recipes]] | ||
[[Category:Appetizer Recipes]] | [[Category:Appetizer Recipes]] | ||
Latest revision as of 09:59, 15 July 2012
Description
File:378154082.jpg
Carne Seca
Ingredients
- 2 1/2 lbs lean flank Steak, cut into 1/4 inch slices
- 2 teaspoons ground oregano
- 2 teaspoons salt
- 3/4 cup red wine vinegar or cider vinegar
- 2 onions, chopped
- 2 cloves garlic, sliced
- 1/2 teaspoon fresh coarse ground black pepper
- 1 teaspoon liquid smoke
Procedures
- Place all ingredients in a plastic zipper bag and refrigerate overnight.
- The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
- Transfer drained meat to baking racks and dry for approximately 6 hours;
- Place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.
