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La cocina del norte de México es mucho más variada de lo que imaginamos, y esa carne seca que usualmente solo cocinamos con huevo, o sola como botana, en esta receta de Caldillo de carne seca estilo Chihuahua queda claro que se puede disfrutar de muchas más forma.
The cuisine from northern Mexico is much more varied than many people imagine. It is often thought that carne seca (“dry meat”) is only cooked with egg, or eaten just as a snack. In this recipe Dried Meat Stew from Chihuahua, it is clear that you can enjoy carne seca in many more forms.. This recipe was published in the book, Las Senadoras suelen guisar (“Senators that Cook”), edited in 1964.
INGREDIENTS for Dried Meat Stew from Chihuahua
- 750 gm carne seca (“dry meat”)
- 5 Tb oil
- 3 garlic cloves
- 1 large onion
- 2 Tb chopped cilantro
- 600 gr tomato
- 500 gr potatoes
- 3/4 L meat broth
- Salt to taste
- Black pepper to taste
Soak the carne seca (“dry meat”) in warm water for one hour to re-hydrate. After the hour has passed, replace the water with equally warm water; allow to soak another hour, and replace the water for a third time. The meat will release salt in the water. After the 3 soaks, dry the meat with a linen cloth. Shred meat in pieces and bake in the oven at 350 degrees, leaving it there until golden brown and dry again. Crush in a molcajete or in a metate, so that the small pieces are well crushed. (If you do not have a molcajete, you can use a food processor but make sure to not over pulverize).
Heat oil in a saucepan. Fry the meat and with the finely chopped onion and garlic. Once sauteed, add chopped cilantro and tomato. When everything is well fried, add the cubed potatoes, broth, salt and pepper. Let it boil over low heat until the potatoes are cooked, adding more broth, if necessary. Serve very hot.
If you have more cravings for recipes from Chihuaha, here is another classic: Caldillo de filete estilo Chihuahua