Just returned from Tucson AZ; had a food epiphany there with the carne seca!
I'd like to make it at home, but all the recipes I'm finding either call for cooking the meat in an oven all night, or salting / draining in the fridge all week. What I had down there was sun-dried in a cage on the roof.
I'm not in the desert, but I have a food dehydrator and a smoker available, and have successfully made beef jerky in both.
All I could pry out of the restaurant was that the beef was marinated and dried, then shredded (how do I do this?), then the shreds marinated again in green chili sauce overnight and then grilled very hot to give some char.
Any recipes or suggestions as to how to proceed?
It was amusing that the waiter made us taste it before ordering, because many out-of-towners complain that it's "just shredded beef jerky" and they hate it. Of course it's the fresh lime juice on the fine shreds that make this stuff so awesome!
Thanks in advance..
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