Machego Carne Seca (Mexican-Style Jerky)
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900’s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
4 cups shredded beef
juice of 1 lime
2 Tbsp. garlic puree
1/4 cup olive oil
1/3 cup onion, minced
1/2 cup green chile, seeded and chopped
1 tomato, chopped
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
2 Tbsp. garlic puree
Instructions:
Prepare the garlic puree by blending 16 cloves of peeled garlic with 3/4 cup of water.
To “dry” the meat, toss it with the lime juice and 2 Tbsp. of the garlic puree, then place the shredded beef on a cookie sheet and bake it for about 15-20 minutes, stirring occasionally. The meat should be quite dry and beginning to get stiff. If not, continue baking a few more minutes. The meat can be prepared to this point and then refrigerated, if desired.
To prepare the jerky:
Heat a large skillet over moderate heat and add the oil and onion. Saute until just soft but not brown, for about 2-3 minutes, then add the green chile, tomato, dried meat, salt, pepper and 2 Tbsp. of the garlic puree. Cook, stirring often, for about 3-5 minutes.