Carne Seca
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
Directions
* 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.
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