Carne seca
Carne seca is a type of dried beef used in Mexican cuisine. In northern Mexican cuisine, particularly the states of Chihuahua, Sonora, and Nuevo León, carne seca is cooked in a dish called machacado (named machaca in other states), which includes tomatoes, onions, chile verde, and eggs. Sometimes, potatoes are included or used in lieu of eggs. In Arizona, according to Marian Burros of The New York Times, carne seca is a popular meat filling used by Tucson-area Mexican restaurants in enchiladas, chimichangas, and tacos, and is sometimes mixed with eggs.
Source: Wikipedia
Recipes
Brazilian Carne Seca - How to make? - Central & South America: Cooking & Baking - eGullet Forums
Anybody know how to make Brazilian Carne Seca? I know I can't get it here, but I do make Jerky and other cured meats, so thought it could not be that difficult. I want to make it for recipes that call for it like Feijoada. Even a description of what it's...