Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 3 quart water
- 1/4 c. garlic puree
- 6 lb beef roast (eye of round, brisket, chuck) cut into chunks juice of 2 limes
- 1/4 c. garlic puree
- 1/3 c. oil shredded and roasted meat from above
- 1 c. green chiles roast, peel, chop
- 1/2 tsp salt or possibly to taste
- 1/2 tsp pepper
- 1/2 x white onion sliced into rings
- 2 x tomatoes minced
- 1/4 c. garlic puree
Инструкции
- * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 c. of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.
- The way we make carne seca at El Charro requires special equipment - and Tucson's sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas
- In an 8-qt stock pot, bring water to the boil. Add in 1/4 c. garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hrs, or possibly till meat is tender, remoing scum frequently. Remove meat and set aside till cold sufficient to handle. 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 till brown, about 15 min, stirring occasionally. Drain juices and reserve.
- NOTE: At this point, the meat can be covered and refrigerated for later use.
- Heat oil in a large skillet. Saute/fry chile with salt and pepper. Add in onion and tomatoes and saute/fry briefly, then add in garlic puree. Add in meat, stirring over medium heat to brown. If too dry, add in some of the reserved juices from above.
- NOTES :
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 674g | |
| Recipe makes 8 servings | |
| Calories 710 | |
| Calories from Fat 387 | 55% |
| Total Fat 43.04g | 54% |
| Saturated Fat 11.99g | 48% |
| Trans Fat 0.23g | |
| Cholesterol 176mg | 59% |
| Sodium 354mg | 15% |
| Potassium 909mg | 26% |
| Total Carbs 1.22g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.63g | 0% |
| Protein 74.61g | 119% |
