🫎 Carne Seca Recipe Mexican pergunta muito curiosa

1 pound potatoes cut into 1 ½ inch cubes. The cooked shredded beef. ¼ cup chopped cilantro. In a large pot, add the oil and heat over medium high heat. Saute the onions, carrots and celery for about 4 minutes. Add the tomatoes and saute for 2 minutes. 4. Add the potatoes, the chile sauce, 2 cups broth and spices. Start Building the Nachos. Add a single layer of tortilla chips followed by the first layer of cheese to a quarter size baking sheet. Broil for 1-3 minutes, until the cheese is melted. Add the carne asada and another layer of cheese and broil for another 1-3 minutes, until the cheese is melted. Cover the surface with a sheet of aluminum foil and roast at 250 degrees overnight. Next day, drain the meat out onto a chopping board and set aside for an hour to cool. Set the cooking liquid aside in a bowl after getting rid of the garlic and onions. Pull the heat apart using a couple of forks and throw away the bone, fat as well as gristle. To make the sopes: Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water. Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm. Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. In an 8-quart stock pot, bring water to the boil. Add ¼ cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, remoing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into ½-inch wide strips. Make the sauce while the meat cooks. Remove the seeds and stem from chiles. Rinse under cool water to remove dust. In a large pot with about 3 to 4 cups of water (enough to cover the chiles) add the chiles, onion and garlic. Cut open the dried chiles with scissors and remove the seeds. Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside. Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened. In a large (10-inch) skillet, preferably non-stick or seasoned cast iron, heat the lard or oil over medium. Sprinkle the machaca evenly over the fat and stir nearly constantly as the mixture moves from a little foamy looking to toasty and aromatic, about 2 minutes. 6. Spoon some of the carne-seca mixture onto each tortilla, leaving a border around the edges. 7. Sprinkle some shredded cheese on top of the carne-seca. 8. Fold the sides of the tortilla over the filling, then roll up tightly. 9. Use tongs to carefully place the chimichangas into the hot oil. Fry until golden brown, about 3-4 minutes. 10. With fingers, shred meat along the grain into 1/2-inch wide strips. Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve. Place the softened butter and lard in a large bowl. Add sugar and mix until fluffy and creamy. Add the egg, salt and the vanilla extract, then mix until combined. In a separated bowl, sift the flour, baking powder and baking soda. Add ⅓ of the flour mixture to the bowl with the wet ingredients. Mix to combine. Set the rice aside. 2. In a 3-quart saucepan, heat the oil over medium heat, then add the carne seca and cook for 2 minutes. 3. Add the onion and poblano strips and cook for 3 minutes, until the onion is translucent. 4. Add the tomatoes, garlic, oregano, cumin, and salt. Find a Table. 2. St Mary’s Mexican Food. “Their Carne Seca is easily the best in town, IMO surpassing El Charro's version.” more. 3. Mi Nidito Restaurant. “ Carne Seca is Mexican dried beef. It was very flavorful but it did walk that fine line between” more. 4. Instructions. Give the boneless short ribs a sprinkling of salt on both sides. For the marinade, add the listed ingredients to a blender and combine well. Create a single layer of the meat in a casserole dish. Cover with the marinade and be sure to get some underneath as well. .

carne seca recipe mexican