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machaca O Carne Seca (mexican-style Jerky) a Favorite In Sonora, Mexico, And Southern Arizona (south Of The Gila River). 4 Cups Shredded Beef
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, Seeded And Chopped
1 Tomato, Chopped
1/2 Teaspoon Salt, Or To Taste
1/2 Teaspoon Pepper, Or To Taste
2 Tablespoons Garlic Purée prepare Garlic Purée By Blending 16 Cloves Of Peeled Garlic In Just Under 1 Cup Of Water. 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 Baking 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 The Green Chile, Tomato, Dried Meat, Salt, Pepper And 2 Tablespoons Garlic Purée And Cook, Stirring Often, For 3 To 5 Minutes. |
