Carne Seca (dried Beef) Recipe

4 Cups Carne De Res Deshebrada
juice Of 1 Mexican Lime
2 Tablespoons Garlic Purée
1/4 Cup Olive Or Vegetable Oil
1/3 Cup Onion, Minced
1/2 Cup Green Chile, Peeled, Seeded And Chopped
1 Tomato, Chopped
1/2 Teaspoon Salt, Or To Taste
1/2 Teaspoon Pepper, Or To Taste
2 Tablespoons Garlic Purée

preheat Oven To 325 Degrees F. To "dry" The Meat, Toss It With The Lime Juice And 2 Tablespoons Garlic Purée, Place It On A Cookie Sheet, And Bake It For 15 Minutes, Stirring Occasionally. The Meat Should Be Quite Dry And Beginning To Stiffen. If Not, Continue Cooking A Few More Minutes. The Meat Can Be Prepared To This Point And Then Refrigerated, If Desired.

to Prepare The Filling, Heat A Large Skillet Over Moderate Heat. Add The Oil, Then The Onion, And Sauté It Until It Is Just Soft But Not Browned, 2 To 3 Minutes. Add Remaining Ingredients And Cook, Stirring Often, For 3 To 5 Minutes.

makes About 4 Cups.