![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2017\/03\/carne-seca.png\")
<\/a>\u201cbig handful\u201d (or 2) of homemade beef jerky (\u201cCarne Seca\u201d in Spanish \u2013 a popular Mexican ingredient)\n\u201chandful\u201d of dried Ancho and\/or Pasilla chiles
\nheaping T. dried Oregano leaves
\nabout a T. ground cumin seed
\n1-2 T. dehydrated onion flakes
\n1 T. granulated garlic
\nwater
\nchicken stock or bouillion (optional)
\nsalt and pepper to taste.<\/p>\n
-4 hours to rehydrate. In another container, add chiles, oregano, onion and garlic, cover with boiling water and let sit to rehydrate. Refrigerating #\u2019s 1 and 2 overnight (covered) is not a bad idea, if possible. Grind up the chile\/herb\/onion\/garlic\/water into a thick sauce. \u201cAbuelita\u201d (grandma) probably used a lava-rock mortar and pestle for this. A hand immersion blender, or a food processor or a blender will work faster under ideal circumstances. Drain the meat (save liquid) and add rehydrated meat to the chile\/herb sauce. Add the meat-rehydrating liquid, if needed, until everything is submerged. Let the meat marinate, refrigerated, as long as possible. 2 or 3 days is not a bad idea. When ready, dump the whole batch into a pot, add water (or chicken stock) until everything is covered. Bring to a boil, reduce to a simmer, simmer covered 2-3 hours, checking liquid level \u2013 add more if needed (especially if on an open fire) Let it simmer, uncovered, another 10-15 minutes, to thicken sauce.<\/p>\n
This was surprisingly good over rice and black beans with homemade corn tortillas. The meat isn\u2019t \u2018fall apart tender\u2019 like a normal pork shoulder Carne Adovada, but much more than just \u201cacceptable\u201d or \u201cMRE\u201d quality.<\/p>\n
from: seasonedcitizenprepper.com<\/p>\n","protected":false},"excerpt":{"rendered":"
This is DEFINITELY going to be a lot better if you use homemade, air-dried beef jerky vs. the commercially-made stuff. If you have to use \u2018store\u2019 jerky, I\u2019d go for the \u2018steak nugget\u2019 style before the flat strips. Dried Ancho and Pasilla chile peppers are available at every supermarket in areas that have any sort of Latin-American populations, or online. They are very flavorful, but not at all \u2018hot\u2019. (Chiles de Arbol can hurt you \u2013 not all dried peppers…<\/p>\n