Carne Seca (Dried Salted Beef)

Carne Seca (Dried Salted Beef)

Salted beef strips dried low and slow until chewy, concentrated, and deeply savory.

Total 13 hr 15 min Makes 8 servings Calories 165/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Carne seca is a traditional dried beef made by curing thin-cut flank or round steak with salt, lime, and chile before drying it until leathery and intensely flavored. It's shredded into tacos, simmered into machaca with eggs, or eaten as a chewy snack. The long dry time is passive, but the payoff is a shelf-stable beef that keeps for weeks.

Ingredients

  • 2 pounds flank steak or beef round, trimmed
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons fresh lime juice

Method

  1. Slice the flank steak with the grain into long strips about 1/2 inch thick, then slice each strip against the grain into thin pieces roughly 1/4 inch thick.

  2. In a small bowl, mix the kosher salt, black pepper, chili powder, garlic powder, cumin, and cayenne.

  3. Toss the beef strips with the lime juice, then rub the spice mixture into the meat until every piece is evenly coated.

  4. Cover and refrigerate the seasoned beef for 4 hours to let the salt and lime penetrate.

  5. Arrange the beef strips in a single layer on wire racks set over baking sheets, leaving space between pieces so air can circulate.

  6. Dry the beef in a dehydrator or in an oven set to its lowest temperature (around 170°F) with the door propped slightly open, until the strips are firm, deep red-brown, and bend without breaking, 8 to 10 hours.

  7. Remove the carne seca once it's leathery and dry to the touch with no soft or moist spots, and let it cool completely on the racks.

  8. Store the dried beef in an airtight container or resealable bag; shred or chop pieces as needed for tacos, machaca, or snacking.

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Carne Seca (Dried Salted Beef)

Carne seca is a traditional dried beef made by curing thin-cut flank or round steak with salt, lime, and chile before drying it until leathery and intensely flavored. It's shredded into tacos, simmered into machaca with eggs, or eaten as a chewy snack. The long dry time is passive, but the payoff is a shelf-stable beef that keeps for weeks.

13 hr 15 min 8 servings 165 cal

Ingredients

  • 2 pounds flank steak or beef round, trimmed
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons fresh lime juice

Method

  1. 1

    Slice the flank steak with the grain into long strips about 1/2 inch thick, then slice each strip against the grain into thin pieces roughly 1/4 inch thick.

  2. 2

    In a small bowl, mix the kosher salt, black pepper, chili powder, garlic powder, cumin, and cayenne.

  3. 3

    Toss the beef strips with the lime juice, then rub the spice mixture into the meat until every piece is evenly coated.

  4. 4

    Cover and refrigerate the seasoned beef for 4 hours to let the salt and lime penetrate.

  5. 5

    Arrange the beef strips in a single layer on wire racks set over baking sheets, leaving space between pieces so air can circulate.

  6. 6

    Dry the beef in a dehydrator or in an oven set to its lowest temperature (around 170°F) with the door propped slightly open, until the strips are firm, deep red-brown, and bend without breaking, 8 to 10 hours.

  7. 7

    Remove the carne seca once it's leathery and dry to the touch with no soft or moist spots, and let it cool completely on the racks.

  8. 8

    Store the dried beef in an airtight container or resealable bag; shred or chop pieces as needed for tacos, machaca, or snacking.