20-Min Carne Seca — Crispy Dried Beef
Paper-thin beef strips cured with salt and chile, then pan-fried until crispy and charred. A Norteño classic that tastes like it took hours but hits the table in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 1.25 lb beef sirloin or flank steak, thinly sliced
- 2 whole dried ancho or guajillo chiles
- 3 whole garlic cloves
- 1 whole lime
- 1 tsp cumin seed
- 3 tbsp neutral cooking oil
Instructions
- 1
Toast ancho chiles and cumin in a dry skillet over medium heat until fragrant, ~2 minutes.
- 2
Grind toasted chiles and cumin into a powder. Mix with 1 tsp salt and minced garlic.
- 3
Coat beef slices evenly with the chile-garlic rub, pressing seasoning into both sides.
- 4
Heat oil in the skillet over medium-high until it shimmers. Working in batches, lay beef flat and sear 90 seconds per side until edges curl and char.
- 5
Transfer carne seca to a plate. Squeeze lime juice over the top and serve hot with tortillas.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed skillet
- spice grinder or molcajete
- tongs
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