Carne Seca Enchilada

Or spicy beef jerky; It’s a popular food/snack in northern Mexico. There is no recipe for this but instructions. The recommended temperature to dehydrate meat is from 140 to 180 F; if you don’t have a food dehydrator, you can use an oven or air fryer if it reaches these low temperatures. Salt is a must if you are dehydrating under 150 F because salt aids with any harmful bacteria, but never do it under 140 F. The most popular spicy peppers for this are Chiltepin or Arbol peppers; I usually grind peppers and spices in a coffee grinder that I have for that; get one! They are cheap unless you want to use a mortar or molcajete. Lean meat for this, with no tendons or fat, and once it is hard and dry, it will last for a long time; just store it in a dark and cool place in zip bags. This snack is even served in bars and sold at liquor stores in Mexico; just don’t forget to squeeze a lime on it.

Visit the link below and find this food dehydrator in the “Cosori Appliances” and the meat slicer links.
linktr.ee/nowayjosecuisine


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