Sonoran carne seca is beef sun-dried on the roof, then shredded and quickly sauteed with onions, green chile and tomato for tacos, burritos and chimichangas.

Carne seca is the original Sonoran preserved beef, dried on rooftops in the Tucson desert before refrigeration. The Sonoran method uses thin strips of top round seasoned with salt and lime, sun-dried 4-6 hours, then shredded by hand. El Charro Cafe has run carne seca since 1922, drying beef on the roof of the Court Avenue building. The dish is the canonical filling for El Charro chimichangas and tacos and remains a Tucson signature today across El Charro, Mi Nidito and family-run Sonoran kitchens.

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Make it at home

Serves 46 hrIntermediate

Ingredients

  • 500g lean top round beef, sliced 3mm thick across the grain
  • 1 tsp salt
  • Juice of 1 lime
  • 1 tbsp vegetable oil
  • 1 medium white onion, sliced
  • 1 green Anaheim or poblano chile, sliced
  • 2 ripe tomatoes, diced
  • Flour or corn tortillas to serve

Method

  1. Toss the beef strips with salt and lime juice. Lay flat on a rack in the sun for 4 to 6 hours in dry weather, or use a 65C / 150F oven with the door cracked for 3 to 4 hours, until the meat is dry and leathery but not brittle.
  2. Once dry, tear the beef into shreds by hand. The texture should be like jerky.
  3. Heat oil in a heavy skillet over medium-high heat. Add onion and chile, cook until softened, about 5 minutes.
  4. Add tomatoes and the shredded carne seca. Saute 5 minutes more until heated through and the tomatoes break down.
  5. Serve immediately in warm flour or corn tortillas with rice and beans on the side.

Editor tip. Real Sonoran carne seca uses the dry desert air. If you don't have it, a low oven works fine; aim for the meat to lose about half its water weight.