Así puedes hacer Carne Seca (Machaca) HECHA EN CASA - Cocina Regional

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner than beef and chicken is often less expensive.

lime juice

🥗Healthier: vinegar

💰Cheaper: lemon juice

Vinegar provides acidity with fewer calories, and lemon juice is a common substitute.

Slice the venison loin into thin strips as thin as possible.

Prepare a marinade by crushing dried árbol chili and mixing it with lime juice, salt, and additional chili powder to taste.

Spread the strips of venison on a cutting board and apply lime juice first, then salt, and finally the crushed chili.

Mix the meat well with the marinade and let it rest for a while.

Arrange the marinated meat on dehydrator racks, using three racks in total.

Set the dehydrator or oven to 150 degrees Fahrenheit and dry the meat for 6 hours.

After 3 hours, check the meat; it should have reduced significantly in size and may need more time to become crispy.

Continue drying until the meat is completely dry and breaks easily, which takes about 4 hours total.

In a molcajete, mash together the residues of the chili with lime juice and 1 to 3 avocados to make guacamole.

Serve the carne seca with a sprinkle of salt, lime juice, and optional chili powder or sauces like salsa inglesa and soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary