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CATEGORY CUISINE TAG YIELD
Meats Mexican Meats, Mexican 8 Servings

INGREDIENTS

3 qt 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
1 c Green chiles, roast peel
Chop
1/2 t Salt, or to taste
1/2 t Pepper
1/2 White
2 Tomatoes, chopped
1/4 c Garlic puree, *
Onion, sliced into rings

INSTRUCTIONS

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 cups 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-quart stock pot, bring
water to the boil. Add 1/4 cup garlic  puree and meat and bring back to
the boil. Skim off scum, reduce heat  and simmer about 2 hours, or
until meat is tender, remoing scum  frequently. Remove meat and set
aside until cool enough 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 until brown, about
15 minutes, stirring  occasionally. Drain juices and reserve.  NOTE: At
this point, the meat can be covered and refrigerated for  later use.
Heat oil in a large skillet. Saute chile with salt and pepper. Add
onion and tomatoes and saute briefly, then add garlic puree. Add  meat,
stirring over medium heat to brown. If too dry, add some of the
reserved juices from above.  Recipe By     : El Charro Cafe Favorite
Recipes  From: El Charro Cafe Favorite Recipes  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1076
Calories From Fat: 567
Total Fat: 63.1g
Cholesterol: 213.5mg
Sodium: 565.2mg
Potassium: 420.3mg
Carbohydrates: 39.5g
Fiber: 3.2g
Sugar: 2.4g
Protein: 87.3g


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