HOME > Chowhound > Home Cooking >   Making Carne Seca - Any
Sonorans out there?    • 8  Just returned from Tucson AZ; had a
food epiphany there with the carne seca!  I'd like to make it at
home, but all the recipes I'm finding either call for cooking
the meat in an oven all night, or salting / draining in the
fridge all week. What I had down there was sun-dried in a cage
on the roof.  I'm not in the desert, but I have a food
dehydrator and a smoker available, and have successfully made
beef jerky in both.  All I could pry out of the restaurant was
that the beef was marinated and dried, then shredded (how do I
do this?), then the shreds marinated again in green chili sauce
overnight and then grilled very hot to give some char.  Any
recipes or suggestions as to how to proceed?  It was amusing
that the waiter made us taste it before ordering, because many
out-of-towners complain that it's "just shredded beef jerky" and
they hate it. Of course it's the fresh lime juice on the fine
shreds that make this stuff so a