Caldillo Estilo Norteño
Mexican dried beef in a fresh tomato salsa especially popular in northern Mexico.
Servings 4 Servings
Ingredients
- 8 oz carne seca, Mexican dried beef
- 3-4 tbsps Avocado oil
- 1 small white onion, sliced into thin strips
- 1 serrano, diced fine or sliced thin
- 3 medium roma tomatoes, quartered
- 2 jalapeños, stems removed and roughly chopped
- 2 cloves of garlic
- 3 c water
- 1 tbsps ap flour
- Salt, to taste
- Pepper, to taste
Instructions
- Add the beef to a large wire mesh strainer. Quickly rinse under cool water. Drain excess water. Moistening the dried beef will prevent it from absorbing the oil all at once when you fry it.
- To the blender, add the tomatoes, 2 jalapeños, 2 cloves of garlic and 1 1/2 cups of reserved water. Hold off on adding salt until the end because dried beef is salty. Blend on high until smooth. Set it aside.
- Preheat 1/4 cup of avocado oil for 2-3 minutes at medium heat. When ready add the beef and fry for 4 minutes, stirring often.
- When ready sprinkle in the flour to the skillet. Stir to combine and cook for 2 minutes.
- Pour in the salsa from the blender along with another 1 1/2 cups of water. Bring up to a boil, reduce the heat and continue cooking for 15 minutes or until it thickens slightly. Serve with pinto beans and warm flour tortillas.