1 Pound Pot Roast, shredded 1/2 Onion, sliced thin 3 Cloves Garlic, minced 2 Tbs. Olive Oil 1 tsp. Serrano Pepper, minced, or more 1 Small Bunch Cilantro, rough chop 1 Tbs. Lime Juice Salt and Pepper
Pull pot roast into long shredded pieces.
Heat a large pan on the stove.
Add oil and cook onion for a half minute.
Add garlic and cook a bit longer.
Add meat to the pan and mix all ingredients.
Cook and stir for a couple of minutes.
Add serrano peppers and cook another minute.
Add cilantro, salt and pepper; cook another minute.
Add lime juice and cook one more minute.
Place meat on platter; garnish with cilantro and lime
Note: The secret to this dish is to keep scraping any of the browned meat from the bottom of the pan. This is where the flavor of this dish comes from. The best utensil is a flat wooden spoon. Just keep cooking and scraping until the meat is nice and brown and dry. The best word to describe this sort of meat would be "frizzled"
New Taste Thinking:
The carne seco is the perfect meat for making tacos. It is lean and tasty. I love to roll it up in some whole grain corn tortillas and top it with a few avocado slices and some Red Onion Salsa
Serving Size 6oz Servings Per Recipe 3 Calories 410 Calories from Fat 183 Total Fat 21g Saturated Fat 6g Trans Fat 0g Cholesterol 113mg Sodium 115mg Total Carbohydrate 3g Dietary Fiber 1g
Sugars 1g Protein 50g